Krupuk (Javanese) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, while some others are grilled or hot sand fried. They are popular snacks in maritime Southeast Asia, most closely associated with the culinary traditions of Indonesia, in particular Javanese cuisine. It is a ubiquitous staple in its country of origin and has spread to other countries either via the migration of diaspora populations or exports.
Kerupuk in air-tight tin containers
Variety of raw unfried krupuk sold at Indonesian traditional market, Bengkulu province
Unfried krupuk puli, karak, or gendar, Indonesian rice cracker
Krupuk gendar (brown rice cracker) and krupuk kampung or krupuk putih (cassava starch crackers) in air-tight containers
A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
Water biscuit crackers with herring and garlic sauce
Reproduction of 19th-century hardtack, in the Army (square) and Navy (round) styles
Arare, small Japanese rice crackers
Bagel chips