Kripik - Indonesian Crispy Snack

Ingredients

• 2 medium-sized cassava roots (500g) 2 medium-sized cassava roots (500g)
• 2 medium-sized sweet potatoes (400g) 2 medium-sized sweet potatoes (400g)
• Vegetable oil, for frying Vegetable oil, for frying
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon chili powder (optional) 1 teaspoon chili powder (optional)
• 1 teaspoon garlic powder (optional) 1 teaspoon garlic powder (optional)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 32g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Peel the cassava and sweet potatoes, then slice them thinly using a mandoline or a sharp knife.
2. 2.
   In a large bowl, soak the sliced cassava and sweet potatoes in cold water for 30 minutes to remove excess starch.
3. 3.
   Drain the water and pat the slices dry using a clean kitchen towel.
4. 4.
   In a deep frying pan or a deep fryer, heat vegetable oil to 180°C (350°F).
5. 5.
   Fry the cassava and sweet potato slices in batches until golden brown and crispy, about 5-7 minutes per batch.
6. 6.
   Remove the chips from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   While the chips are still hot, sprinkle them with salt, chili powder (if desired), and garlic powder (if desired). Toss gently to coat evenly.
8. 8.
   Allow the chips to cool completely before serving. Store in an airtight container to maintain their crispiness.

Treat your ingredients with care...

• Cassava — Make sure to peel the cassava thoroughly as the skin can be tough and fibrous.
• Sweet potatoes — Choose sweet potatoes that are firm and free from blemishes for the best results.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.

Tips & Tricks

• To achieve perfectly crispy chips, make sure to slice the cassava and sweet potatoes thinly and fry them in small batches.
• Experiment with different seasonings such as barbecue spice, curry powder, or cinnamon sugar to create unique flavor variations.
• Serve the Kripik with a variety of dipping sauces, such as spicy peanut sauce or sweet chili sauce, for an extra burst of flavor.

Serving advice

Serve the Kripik as a snack on its own or as a side dish with Indonesian meals. They are best enjoyed fresh and crispy.

Presentation advice

Arrange the Kripik on a platter or in a bowl, allowing their vibrant colors and delicate slices to be showcased. Garnish with fresh herbs or chili flakes for an added visual appeal.