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Title: Kripik  
Author: World Heritage Encyclopedia
Language: English
Subject: Keripik sanjay, Banana chip, Indonesian cuisine, Mie aceh, Ikan bakar
Collection: Deep Fried Foods, Indonesian Cuisine, Indonesian Snack Foods, Vegetarian Dishes of Indonesia
Publisher: World Heritage Encyclopedia


Singkong (cassava) kripik
Course Snack
Place of origin Indonesia
Region or state Nationwide
Serving temperature Room temperature
Main ingredients Deep fried dried ingredients
Variations Different variations according to ingredients
Cookbook: Kripik 

Kripik or keripik are Indonesian chips, bite-size snack crackers that can be savoury or sweet. It is made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil.[1] The most popular are kripik singkong (cassava cracker) and kripik pisang (Banana chip), however, other types of fruits or tubers crackers are also available.


  • Kripik and krupuk 1
  • Variants 2
  • Gallery 3
  • See also 4
  • References 5
  • External links 6

Kripik and krupuk

Kripik is closely related to krupuk since it is popularly considered as a smaller sized krupuk. In Indonesia, the term krupuk refers to a type of relatively large crackers, 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 is made from a dried paste consisting of a mixture of starch and other ingredients, while kripik is usually made entirely from a thinly sliced, sun-dried, and then deep-fried product without any mixture of starch.


Jackfruit kripik

Almost all type of fruits, nuts and 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.

  • Emping is a type of kripik made from the melinjo (gnetum gnemon) nut.
  • Kripik apel, made from dried apple, originally produced in Malang, East Java
  • Kripik bayam, made from spinach
  • Kripik belut, made from battered and deep-fried eel
  • Kripik durian, from Medan
  • Kripik jamur, made from mushrooms
  • Kripik nangka, made from jackfruit
  • Kripik oncom, similar to kripik tempe
  • Kripik pisang, made from dried banana
  • Kripik salak, made from snake fruit
  • Kripik sanjay or kripik singkong balado, thin crispy cassava coated with chili pepper and sugar, popular snak from Bukittinggi, West Sumatra
  • Kripik singkong, made of cassava. A spicy variant is available in Bandung, West Java, commonly called by its brand name maicih.
  • Kripik sukun, made from breadfruit
  • Kripik talas, made from taro
  • Kripik tempe, made by deep-frying batter coated tempeh
  • Keripik teripang, made from dried sea cucumber
  • Kripik ubi, made from sweet potato


See also


  1. ^ "Kripik Pisang" (in Indonesian). IPTEKnet. Retrieved 28 June 2012. 

External links

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