Cara Bikin Keripik Kaca

>Hello Sohib EditorOnline! Are you a fan of crispy and crunchy snacks? If so, you might want to try making your own keripik kaca, a popular Indonesian snack made from thinly sliced cassava or sweet potato. In this article, we will guide you through the process of making keripik kaca from scratch. Let’s get started!

What is Keripik Kaca?

Keripik kaca is a type of snack that originated from Indonesia. The word ‘keripik’ means ‘crispy’ and ‘kaca’ means ‘glass’, hence the name ‘keripik kaca’ which translates to ‘glass chips’. It is made from thinly sliced cassava or sweet potato that has been deep-fried until crispy and golden brown. Keripik kaca is usually served as a snack and can be enjoyed on its own or with various dipping sauces.

The History of Keripik Kaca

The origin of keripik kaca can be traced back to the island of Java in Indonesia. It is believed to have been created in the early 20th century, as a way to preserve cassava and sweet potato during the harvest season. The thin slices of cassava and sweet potato were deep-fried until crispy, making them suitable for long-term storage. Over time, keripik kaca became a popular snack across Indonesia and can now be found in various shapes, sizes, and flavors.

The Nutritional Value of Keripik Kaca

Keripik kaca is a high-carbohydrate snack that is low in protein and fiber. It is also high in fat, as it is deep-fried in oil. Therefore, it is best consumed in moderation as part of a balanced diet. Cassava is a good source of vitamin C, while sweet potato is high in vitamin A and potassium. However, the nutritional value of keripik kaca may vary depending on the recipe and cooking method used.

How to Make Keripik Kaca

Making keripik kaca may seem daunting at first, but with the right ingredients and equipment, it can be done easily at home. Here’s a step-by-step guide to making keripik kaca:

Ingredients:

Ingredients	Quantity
Cassava or sweet potato	500 grams
Oil for deep-frying	As needed
Salt	To taste

Equipment:

You will need the following equipment to make keripik kaca:

• A sharp knife
• A mandoline slicer (optional but recommended)
• A deep-frying pan
• A slotted spoon or strainer
• A plate lined with paper towels

Instructions:

Step 1: Prepare the cassava or sweet potato

Peel and wash the cassava or sweet potato. Cut off the ends and slice it thinly using a sharp knife or a mandoline slicer. The slices should be as thin as possible, preferably less than 1 mm thick.

Step 2: Salt the slices

Place the cassava or sweet potato slices in a bowl and sprinkle salt over them. Toss the slices gently to coat them evenly with salt. Let them sit for at least 15 minutes to draw out excess moisture.

Step 3: Deep-fry the slices

Heat the oil in a deep-frying pan over medium-high heat. Once the oil is hot, carefully add a handful of cassava or sweet potato slices to the pan. Fry them for about 1-2 minutes, stirring occasionally, until they are golden brown and crispy. Use a slotted spoon or strainer to remove the chips from the pan and transfer them to a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining slices, working in small batches to prevent overcrowding.

Step 4: Serve and enjoy

Once the keripik kaca is cool and crispy, transfer them to a serving bowl or plate. You can enjoy them as they are or with your favorite dipping sauce. Keripik kaca can be stored in an airtight container for up to 2 weeks.

Tips and Tricks for Making Perfect Keripik Kaca

Making keripik kaca requires some patience and practice, but with these tips and tricks, you can achieve the perfect crispy and golden-brown chips:

1. Use a mandoline slicer

A mandoline slicer can help you achieve uniformly thin and even slices, which is crucial for making crispy keripik kaca. If you don’t have a mandoline slicer, use a sharp knife and try to slice the cassava or sweet potato as thinly as possible.

2. Salt the slices

Salting the slices before frying helps draw out excess moisture and makes the chips more crispy. Be careful not to oversalt them, as cassava and sweet potato are naturally sweet.

3. Fry in small batches

Overcrowding the pan can cause the chips to stick together and become soggy. Work in small batches and fry the slices until they are golden brown and crispy.

4. Use a good quality oil

Choosing the right oil for frying is important for achieving crispy keripik kaca. Use a neutral-tasting oil with a high smoke point, such as canola oil or vegetable oil.

5. Experiment with flavors

Keripik kaca can be flavored in various ways, such as by adding chili powder, garlic powder, or other spices to the salt seasoning. Try different combinations to find your favorite flavor.

Frequently Asked Questions (FAQ)

1. Can I use a different type of potato?

Yes, you can use other types of potato such as russet, red or Yukon gold potatoes. However, cassava and sweet potato are preferred for their naturally sweet flavor and crispy texture.

2. Can I bake the chips instead of frying them?

Yes, you can bake the chips in the oven at 375°F for 15-20 minutes or until golden brown and crispy. However, they may not be as crispy as the deep-fried version.

3. How long can I store keripik kaca?

Keripik kaca can be stored in an airtight container for up to 2 weeks. However, the chips may start to lose their crispiness after a few days.

4. Can I freeze keripik kaca?

Yes, you can freeze keripik kaca for up to 3 months. To reheat, place them in a preheated oven at 375°F for 5-10 minutes or until crispy.

5. Are keripik kaca healthy?

Keripik kaca is a high-carbohydrate snack that is low in protein and fiber. It is also high in fat, as it is deep-fried in oil. Therefore, it is best consumed in moderation as part of a balanced diet.

Conclusion

Now that you know how to make keripik kaca, you can enjoy this delicious snack at home anytime you want. Remember to follow the tips and tricks for achieving crispy and golden-brown chips. Serve them with your favorite dipping sauce and enjoy!

Cara Bikin Keripik Kaca