{"id":212556,"date":"2025-04-29T10:07:29","date_gmt":"2025-04-29T10:07:29","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/caramelised-chilli-makrut-lime-crisps-phils-home-kitchen\/"},"modified":"2025-04-29T10:07:29","modified_gmt":"2025-04-29T10:07:29","slug":"caramelised-chilli-makrut-lime-crisps-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=212556","title":{"rendered":"caramelised chilli & Makrut lime crisps \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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I first tried these fabulously addictive crisps at an Indonesian restaurant many decades ago and I still adore making them either for a snack or as an accompaniment to a meal.<\/p>\n

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Keripik (or Kripik) are essentially potato crisps with a well flavoured caramel coating. You simply dive in and break off what you want to devour: in every mouthful you get crispy bits, chewy bits and full-on flavour.<\/p>\n

You can go for all manner of flavours here, but for me it\u2019s the flavours of the Makrut lime leaves, garlic and chilli that work best.<\/p>\n

While I sometimes slice potatoes thinly and oven-bake them until crispy, I tend to make these using good quality lightly salted crisps*: ideally ridged so the flavours get into those ridges, but it works well with flat crisps. But if using bought crisps, this takes about 5 minutes to get these made and on the table!<\/p>\n

* if the crisps are too salty you can lightly pat them in kitchen towels or a clean tea towel to remove a lot of the excess salt.<\/em><\/p>\n

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\"Makrut, <\/a> <\/p>\n

Makrut lime leaves & a lemongrass stalk <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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I sometimes use some finely chopped fresh chillies, but I often simply use a couple of tablespoons of a good chilli sauce: the Chilli Garlic Sauce<\/em> from Lee Kum Kee is excellent, as is sriracha. But I\u2019ve even gone slightly Korean before and used gochuchang<\/em>.<\/p>\n

You could even use a sweet chilli sauce, but omit the sugar from the recipe below.<\/p>\n

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\"Caramel, <\/a> <\/p>\n

Caramelised chilli & Makrut lime crisps <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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You can also add some finely chopped lemongrass with the Makrut lime leaves for added punch, but this is by no means essential.<\/p>\n

And instead of crisps, you could use this caramel poured over just-baked potato wedges. Or toss some unsalted peanuts or pistachios in the caramel\u2026..<\/p>\n

Recipe: caramelised chilli & Makrut lime crisps \u2013 serves 3-4<\/h2>\n
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\"Caramel, <\/a> <\/p>\n

Caramelised chilli & Makrut lime crisps <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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For the caramel:<\/h5>\n