Dairy-Free Emping
Discover the irresistible crunch of Dairy-Free Emping, a flavor-packed Indonesian snack that’s perfect for anyone seeking a plant-based twist on traditional emping. Made from melinjo nuts, this recipe features a simple yet effective process of boiling, flattening, and air-drying the nuts before frying them to golden perfection. Free from dairy and loaded with nutty, savory goodness, these handmade crisps are easy to prepare and deliver a delightful texture in every bite. Using coconut or vegetable oil for frying keeps the recipe versatile and allergen-friendly, making it a crowd-pleasing option for vegans and snack enthusiasts alike. Whether served as a standalone treat or paired with your favorite dipping sauce, these Dairy-Free Emping crisps promise an authentic taste of Indonesia in just 45 minutes of prep and cooking time.
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Recipe Information
Ingredients
- 250 grams Melinjo nuts
- 1 teaspoon Salt
- 1 liter Water
- 500 ml Cooking oil (coconut or vegetable)
Instructions
Rinse the melinjo nuts under running water to remove any dust or debris.
In a large pot, bring the water to a boil and add the rinsed melinjo nuts and salt.
Boil the nuts for about 10 minutes to soften them.
Drain the water and let the nuts cool slightly until they can be handled comfortably.
Using a mortar and pestle, gently press each nut until flattened into thin discs. Ensure they are as uniform in thickness as possible.
Lay the flattened discs on a tray lined with parchment paper, making sure none of the discs overlap.
Allow the discs to air dry completely, ideally overnight, until they are firm and brittle.
In a deep frying pan, heat the cooking oil over medium heat. Test if the oil is ready by dipping a small piece of emping dough; if it sizzles, the oil is hot enough.
Carefully add the dried melinjo crisps into the hot oil, a few at a time, avoiding overcrowding the pan.
Fry each batch for about 1-2 minutes or until they puff up and turn a light golden brown.
Remove the emping from the oil using a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Let the emping cool slightly before serving. Store any leftovers in an airtight container to maintain crispiness.
Nutrition Facts
Calories |
1353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 110.1 g | 551% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 499 mg | 22% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 1.3 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
