Keripik

Keripik is an Indonesian term for crisp fried snacks made from thin slices of various ingredients—potatoes, bananas, cassava, taro, or other tubers—fried until crisp. The word covers a broad category of chips or crisps, distinct from kerupuk, which are puffed crackers.

Common types include keripik kentang (potato chips), keripik pisang (banana chips), keripik talas (taro), keripik singkong (cassava), and keripik ubi (sweet potato). Some versions are sweet or savory, coated with salt, sugar, chili, or regional flavorings. Fruit-based keripik such as apple or mango also exist in some markets.

Preparation involves washing and sometimes pretreating slices to reduce browning, then frying in hot oil until the pieces become dry and crisp, followed by draining and seasoning. Industrial keripik may be produced in continuous fryers and dehydrated for longer shelf life; home cooks often pan- or shallow-fry their own.

Keripik is widely sold by street vendors, markets, and packaged brands, with regional flavor profiles reflecting local tastes. It is a portable, shelf-stable snack when sealed, and can have a long shelf life when kept in airtight packaging away from moisture and heat.

As a common snack in Indonesia and parts of Southeast Asia, keripik accompanies tea or coffee, appears at gatherings, and represents a practical use for surplus produce. Consumers should monitor fat and salt content, especially in commercially produced varieties.