Vegan Kerupuk (Cassava Crackers)
These vegan kerupuk are a delightful snack or side dish, offering a satisfying crunch. Made primarily from tapioca flour, they are subtly flavored and perfect for dipping or enjoying plain. This recipe focuses on a traditional preparation suitable for a home kitchen.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 362 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gtapioca flour
- 120 mlwater
- 2 clovegarlic, minced
- 1 tspsalt
- 0.25 tspwhite pepper
- 500 mlvegetable oil, for frying
Equipment
mandoline · steamer · deep pot · slotted spoon · paper towels · plastic wrap · baking sheet · wire rack · mixing bowl
The method
Step by step
- 1
Combine the tapioca flour, minced garlic, salt, and white pepper in a large mixing bowl.
About 2 min
- 2
Gradually add the water to the dry ingredients, mixing until a stiff dough forms.
About 3 min
Cook’s note: The dough should be firm but pliable, similar to playdough.
- 3
Divide the dough into two equal portions and roll each into a log shape, about 2-3 cm in diameter.
About 3 min
- 4
Prepare a steamer by bringing water to a boil, then place the dough logs in the steamer basket.
About 2 min
Cook’s note: Line the steamer basket with parchment paper to prevent sticking.
- 5
Steam the dough logs for 30 minutes, or until they are firm and opaque throughout.
About 30 min
Cook’s note: A toothpick inserted into the center should come out clean.
- 6
Remove the steamed logs from the steamer and let them cool completely on a wire rack.
About 30 min
Cook’s note: Cooling completely is crucial for easier slicing.
- 7
Once cooled, wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Chilling makes the dough much easier to slice very thinly.
- 8
Using a very sharp knife or a mandoline, slice the chilled logs into paper-thin rounds, about 1-2 mm thick.
About 10 min
Cook’s note: The thinner the slices, the crispier the kerupuk will be.
- 9
Arrange the sliced kerupuk on baking sheets and air dry them for at least 24-48 hours, or until completely dry and brittle.
About 1 day
Cook’s note: Alternatively, you can dry them in a dehydrator or a very low oven (around 50°C) with the door slightly ajar.
- 10
Heat the vegetable oil in a deep pot or wok over medium-high heat until it reaches about 175-180°C (350-360°F).
About 5 min
Cook’s note: Test the oil with a small piece of kerupuk; it should expand immediately.
- 11
Carefully drop a few dried kerupuk slices into the hot oil. They should puff up and become crispy almost instantly.
Cook’s note: Do not overcrowd the pot; fry in small batches to maintain oil temperature.
- 12
Flip them quickly and fry for only a few seconds on each side until golden and puffed.
About 1 min
Cook’s note: They cook very fast, so watch them closely to prevent burning.
- 13
Remove the fried kerupuk with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 2 min
- 14
Repeat with the remaining kerupuk slices until all are fried.
About 5 min
Per serving
Nutrition
- Calories
- 361.5kcal
- Protein
- 0.2g
- Carbs
- 56.5g
- Fat
- 15g
- Fibre
- 0.1g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled kerupuk in an airtight container at room temperature away from moisture.
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