Kriuk

Kriuk was started by food scientist Sari Handayani, who noticed that the protein snacks abroad were chasing what a bag of tempeh crisps already did. The aim was never to reinvent them, only to make them travel.

The crisps are sliced to two millimetres, lightly fried and seasoned with sea salt and lime leaf. Nothing else goes in, and they keep for months without preservatives.