Crispy Tempe Tapioca Chips (Kripik Tempe Tapioka)
This delicious, crunchy snack, known as Kripik Tempe Tapioka, is a traditional Indonesian treat that’s made from tempe (fermented soybeans) and tapioca flour. It’s an easy-to-make, addictive snack that’s perfect for any gathering, or simply to enjoy with a cup of tea. Follow this recipe to create your own crispy chips from scratch, with the added flavor of garlic and a touch of seasoning. The process includes fermenting the tempe and combining it with tapioca flour to form a chewy, crunchy treat that’s fried to perfection.
Ingredients
| Ingredient | Quantity |
|---|---|
| Soybeans (Kedele) with yeast | 1 kg (already fermented or 1/4 fermented tempe) |
| Tapioca/Starch (Aci/Sagu) | 600 g – 1 kg |
| Garlic powder/Flavor enhancer | 1-2 sachets (optional) |
| Salt | To taste |
| Plastic roll (for wrapping) | As needed |
| Cooking oil (for frying) | As needed |
Steps
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Prepare the Fermented Soybeans:
Start with soybeans that have been pre-fermented or tempe that hasn’t fully matured yet (1/4 fermented). You can use either store-bought tempe or make your own by fermenting soybeans with yeast. -
-
Mix Tapioca and Tempe:
In a large mixing bowl, combine the tapioca/starch with the fermented soybeans. The less tapioca you use, the better the chips will hold together (this prevents them from breaking during slicing). Stir the mixture thoroughly, ensuring the ingredients are evenly combined. To avoid directly handling the dough, it’s best to use a tool or utensil for mixing. -
Flavoring:
If you want additional flavor, you can add garlic powder or a seasoning packet to the dough. Salt is also an essential ingredient, but adjust the amount according to your taste. -
Pack into Plastic Roll:
Once the mixture is well-blended, place it into the plastic roll (a long tube or wrapping material) and pack it as tightly as possible. Seal the ends of the roll to ensure the mixture stays intact. -
Ferment the Dough:
Hang the plastic roll in a warm, airy spot. You can gently poke holes into the plastic to allow better air circulation, speeding up the fermentation process. Ideally, the roll should hang in a warm environment, which aids in the fermentation. Let it sit for 1 to 3 days, depending on the ambient temperature. Be careful not to let it ferment too long (over 3 days) as it could affect the final texture of the chips. -
Slice the Dough:
Once the dough is fully fermented, it’s time to cut it into thin slices. Use a sharp cutter or knife to make thin, uniform pieces. You want the slices to be as thin as possible to achieve that perfect crispy texture. -
Soak and Season:
In a small bowl, prepare a mixture of water with salt and garlic powder (optional). Dip each piece of the sliced dough into this mixture to give them extra flavor before frying. Let the excess moisture drain off. -
Fry the Chips:
Heat a generous amount of cooking oil in a deep pan or fryer. Once the oil is hot (around 350°F or 175°C), carefully fry the chips in small batches until they are golden and crispy. Make sure to fry them evenly, flipping them as needed to avoid burning. -
Drain and Cool:
Remove the fried chips from the oil and place them on paper towels to drain any excess oil. Allow the chips to cool and crisp up further before storing.
Enjoy Your Crispy Tempe Tapioca Chips!
Once the chips have cooled, they are ready to be enjoyed. Store them in an airtight container to keep them fresh for longer. These chips make a great snack on their own or can be served with a spicy dipping sauce. Perfect for gatherings, road trips, or a snack for any time of the day!
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 150-200 kcal |
| Carbohydrates | 30-35 g |
| Protein | 5-7 g |
| Fat | 3-5 g |
| Fiber | 3-5 g |
| Sodium | Varies (depending on salt used) |
This homemade Kripik Tempe Tapioka is not only simple to make but also offers a healthy alternative to store-bought snacks. The fermentation of the tempe adds richness to the flavor, while the tapioca flour gives these chips a light, crispy texture that’s hard to resist. Enjoy the flavors of Indonesia in your own kitchen with this traditional recipe!
