In Indonesia, kripik tempe (tempeh chips) are as ubiquitous as murukku or bhujia in India. Every market, every household, every roadside stall — crunchy, flavourful, endlessly snackable. Now this legendary snack has arrived in India, and it’s turning heads for all the right reasons.
What is Kripik?
Kripik (pronounced “kree-pick”) simply means “chips” in Indonesian and Javanese. Kripik tempe — tempeh chips — are made by slicing fresh tempeh into paper-thin pieces and deep-frying them until completely crispy. The result is a snack with a satisfying crunch, a rich nutty-savoury flavour, and a nutritional profile that leaves regular potato chips looking embarrassingly empty.
Kripik vs Regular Chips: The Nutritional Reality
| Per 100g | Kripik Tempeh Chips | Regular Potato Chips |
|---|---|---|
| Protein | ~18–20g | ~6g |
| Fibre | ~5g | ~5g |
| Carbohydrates | ~25g | ~53g |
| Probiotics | ✅ Present | ❌ None |
| Saturated Fat | Low (depends on oil) | High |
| Preservatives | None (fresh-made) | Often present |
The comparison isn’t even close. Kripik gives you the snacking experience — the crunch, the flavour, the hand-to-mouth satisfaction — with three times the protein and none of the nutritional emptiness.
Tempewala’s Kripik Chips
At Tempewala, we make our Kripik from fresh, handcrafted tempeh — the same tempeh we use in all our products. Available in multiple flavours:
- Salt & Pepper — clean, classic, addictive.
- Chilli Garlic — bold spice with deep garlic flavour.
No artificial flavours, no MSG, no preservatives. Just tempeh, spices, and good oil.
Why Kripik is Perfect for Indian Snackers
India is the world’s largest consumer of packaged snacks — but most options are high-carb, high-sodium, and nutritionally empty. Kripik fills a genuine gap: a snack that satisfies the craving for something crunchy and savoury while actually contributing to your protein and fibre intake.
It’s also a perfect snack for:
- Gym-goers who want a post-workout protein snack that isn’t a bar or shake.
- Office workers who need something satisfying between meals.
- Parents looking for a healthier snack option for children.
- Anyone on a high-protein diet who misses crunchy food.
How Kripik is Made (The Traditional Way)
- Fresh tempeh is sliced as thin as possible — almost translucent.
- Slices are seasoned with spices.
- Deep-fried in hot oil until completely dry and crispy.
- Drained and cooled immediately to preserve crunch.
The key is starting with quality fresh tempeh. Cheap or over-fermented tempeh produces bitter chips. Tempewala’s daily-fresh tempeh is what makes our Kripik taste the way it does.
Ready to try the snack Indonesia has loved for centuries? Order Kripik chips from Tempewala →