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Kripik
 Kripik singkong (cassava) kripik | |
| Alternative names | Keripik |
|---|---|
| Course | Snack |
| Place of origin | Indonesia[1] |
| Region or state | Nationwide |
| Serving temperature | Room temperature |
| Main ingredients | Deep fried dried ingredients |
| Variations | Different variations according to ingredients |
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| This article is part of the series on |
| Indonesian cuisine Masakan Indonesia |
|---|
 Indonesia portal Food portal |
Kripik or keripik are Indonesian chips or crisps,[1] 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.[2] 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.[3]
Kripik (chips) and krupuk (crackers) are an integral part of Indonesian cuisine.[4] 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.
- ^ a b Sr, A. L. N. Kramer; Koen, Willie; Davidsen, Katherine (12 February 2013). Tuttle Concise Indonesian Dictionary: Indonesian-English English-Indonesian. Tuttle Publishing. ISBN 9781462910861.
- ^ "Kripik Pisang" (in Indonesian). IPTEKnet. Archived from the original on 11 May 2012. Retrieved 28 June 2012.
- ^ Kompasiana.com (24 February 2012). "Onomatopoeia, Dari Kuping Turun ke Lidah oleh Gustaaf Kusno". kompasiana.com (in Indonesian). Retrieved 29 January 2018.
- ^ An Atlas of Biodiversity in Indonesia. State Ministry of Environment. 1995. p. 43.
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