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Keripik singkong, or crispy cassava chips, is a beloved traditional snack from Indonesia. Known for its crunchy texture and savory flavor, it is a popular treat enjoyed across the country. Making keripik singkong at home allows you to enjoy this delicious snack fresh and customized to your taste.
Ingredients Needed
- 500 grams of cassava (singkong), peeled and thinly sliced
- 2 teaspoons salt
- 1 teaspoon turmeric powder (optional, for color)
- 1 liter vegetable oil for frying
- Optional: chili powder or sugar for flavoring
Preparation Steps
Start by peeling the cassava and slicing it very thin using a mandoline or sharp knife. Rinse the slices in cold water to remove excess starch, then pat them dry with a clean towel or paper towels.
In a mixing bowl, combine the cassava slices with salt, turmeric powder, and any other desired seasonings. Mix well to evenly coat all slices.
Heat the vegetable oil in a deep frying pan over medium-high heat. To test if the oil is hot enough, drop a small piece of cassava into the oil; if it sizzles and rises to the surface, the oil is ready.
Carefully add the cassava slices in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove the chips and drain on paper towels.
Serving and Storage Tips
Let the keripik singkong cool completely before serving. They are best enjoyed as a snack on their own or with a spicy sambal dipping sauce. To keep them crispy, store in an airtight container at room temperature for up to a week.
Enjoy Your Homemade Keripik Singkong!
Making crispy cassava chips at home is simple and rewarding. With a few ingredients and some basic techniques, you can create a traditional Indonesian snack that is perfect for sharing with family and friends. Selamat menikmati!