Keripik sanjai

Keripik sanjai or keripik sanjay (Jawi: كاروڤواق سنجاي; Minangkabau: karupuak sanjai) is a Minangkabau cassava kripik or chips from Bukittinggi city in West Sumatra, Indonesia.^[1] It made from thinly sliced cassava deep fried in ample of coconut oil until crispy. It is commonly called keripik singkong in Indonesia, but this Minang version is probably the most popular of keripik singkong in Indonesia. And yet, the sweet, hot and spicy keripik sanjai balado is also the most famous variant of keripik sanjai.

Keripik sanjai

Keripik sanjai balado (cassava), kripik in hot and sweet balado
Alternative names	Keripik sanjay
Course	Snack
Place of origin	Indonesia
Region or state	Bukittinggi, West Sumatra
Created by	Minangkabaus
Serving temperature	Room temperature
Main ingredients	Deep fried dried cassava chips coated with sugar and chili pepper paste

There are three types of kripik sanjai:

1. Keripik sanjai tawar is a plain variant that only add salt for flavour
2. Keripik sanjai saka is sweet tasting variant coated with palm sugar.
3. Keripik sanjai balado, coated with balado bumbu made from the mixture of ground palm sugar and red chili pepper paste, it is the most famous variant.

See also

• Food portal
• Indonesia portal

• Balado
• Banana chips
• Potato chips
• List of deep fried foods