Indonesian chips
Kripik or keripik are Indonesian chips or crisps, bite-size snack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil. They can be lightly seasoned with salt, or spiced with chili powder and sugar.
Together with "krupuk", the etymology of the term "kripik" is believed as an onomatopoeia in Indonesian to describe the crunch sound of this crispy snack.
"Kripik" (chips) and "krupuk" (crackers) are an integral part of Indonesian cuisine. "Kripik" commonly are made from dried slices of roots and tubers. The most popular are "kripik singkong" (cassava crackers) and "kripik pisang" (Banana chips); other types of fruit, yam, or tuber crackers are also available.
Kripik and krupuk.
"Kripik" is closely related to "krupuk" since it is popularly considered a smaller-sized "krupuk". In Indonesia, the term "krupuk" refers to a type of relatively large cracker, while "kripik" or "keripik" refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine. For example, potato chips are called "kripik kentang" in Indonesia. Usually, "krupuk" are made from a dried paste consisting of a mixture of starch and other ingredients, while "kripik" are usually made entirely from a thinly sliced, sun-dried, and then deep-fried product without any mixture of starch.
Variants.
Almost all types of fruits, nuts, tubers, and plant products can be made into "kripik". Other types of "kripik" can be coated with batter and deep-fried until crispy and dry. In Indonesia, the latest popular snack is extra hot and spicy "kripik".
Product.
"Kripik" are traditionally made by a small-scale home industry. However, just like the potato chip industry in the Western counterpart, in Indonesia today it is common to encounter mass-produced packed "kripik" snacks in "warung" shops, minimarkets, and supermarkets. Some brands have mass-produced certain variants of "kripik" chips.
In Indonesia, "kripiks" are often sold as "oleh-oleh" or food gifts to be brought home after travel. Certain areas have developed their specialty "kripiks" which depend on locally available ingredients and recipes. For example, Lampung is well known for its banana "kripiks", Malang in East Java for its fruit-based "kripiks", including apple and jackfruit "kripiks", while Bandung is well known for its tempeh, oncom, tubers and sweet potato-based "kripiks". Bukittinggi city in West Sumatra on the other hand is famous for its "Keripik sanjay", a hot and spicy cassava chips coated with "balado" chili sauce.
As of 8  2018[ [update]], the latest trend in Indonesia's "kripik" industry is extra hot "kripiks" with ample chili powder, which started with "Keripik Pedas Maicih" (Maicih spicy crackers) in Bandung in 2010. It is a bag of fiery hot cassava chips offered in different levels of spiciness. Subsequently, the popularity of extra hot "kripik" ' swept across the nation.
References.
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