|Place of origin||Indonesia|
|Region or state||Bukittinggi (West Sumatra)|
|Serving temperature||Room temperature|
|Main ingredients||Deep fried dried cassava chips coated with sugar and chili pepper paste|
|Cookbook: Keripik sanjay Media: Keripik sanjay|
Keripik sanjay or kripik sanjai (karupuak sanjai in Minang) is Minangkabau cassava kripik or chips from Bukittinggi city in West Sumatra, Indonesia. 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 kripik sanjay balado is also the most famous variant of kripik sanjay.
There are three types of kripik sanjai:
- Keripik sanjay tawar is a plain variant that only add salt for flavour
- Keripik sanjay saka is sweet tasting variant coated with palm sugar.
- Keripik sanjay balado, coated with balado bumbu made from the mixture of ground palm sugar and red chili pepper paste, it is the most famous variant.
- ""Kriuk"... Sanjai di Bukittinggi" (in Indonesian). Kompas.com. 23 August 2013. Retrieved 10 April 2014.