Kripik (Indonesian chips)

Generic Indonesian term for crispy chips made from thinly sliced fruit, vegetables or tubers that are then fried. Nibbled as a snack or served alongside meals.

35 min
4 servings
Medium
Budget-friendly
🇮🇩 Indonesia

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Ingredients

2 Sweet potatoes (or firm potatoes)
1 Green banana (or a second sweet potato)
1 l Neutral oil for frying
1 tsp Fine salt

Spices & seasoning

1 tsp Smoked paprika
1 Ground white pepper

Optional extras

1 tsp Chilli powder

Nutrition facts

365 kcal per serving

Protein: 2.7 g
Carbohydrates: 33.5 g
of which sugars: 13.2 g
Fat: 23.3 g
of which saturated fat: 2.7 g
Fiber: 5.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Peel the tubers and the green banana, then slice them as thinly as possible, ideally with a mandoline, to about 1 mm thick.
Quickly rinse the slices in cold water to remove the starch, then dry them thoroughly in a clean tea towel.
Heat the oil to 160 °C in a large pan or deep fryer.
Fry the slices in small batches for 2 to 3 minutes, until they are translucent and crispy.
Drain them on kitchen paper as soon as they stop bubbling.
Immediately sprinkle them with salt, paprika and pepper, then let them cool completely before storing them in an airtight tin.