Nut-Free Emping
Discover the irresistible crunch of **Nut-Free Emping**, a lighter twist on the traditional Indonesian snack that uses melinjo seeds instead of nuts. Perfectly crispy and golden, these delicate chips are seasoned with just a touch of salt to enhance their naturally nutty flavor—without any actual nuts! Made from scratch, this recipe involves flattening boiled melinjo seeds before frying them to airy perfection. Ready in about an hour, these emping are not only nut-free but also gluten-free, making them an ideal snack for a variety of dietary needs. Serve them as a standalone treat, or pair their satisfying crunch with your favorite Indonesian dishes for an authentic, vibrant experience. Looking for a homemade snack that’s unique, allergen-friendly, and utterly addictive? This recipe is your answer!
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Recipe Information
Ingredients
- 250 grams Melinjo seeds
- 1 teaspoon Salt
- 500 milliliters Vegetable oil
Instructions
Begin by removing the outer skin of the melinjo seeds. To do this, lightly crush each seed with a pestle or the back of a heavy knife, then peel off the skin, revealing the yellow seed inside.
Once peeled, place the melinjo seeds into a large pot of water. Add a pinch of salt to the water and bring it to a boil. Let the seeds boil for about 20 minutes or until they are soft.
Drain the seeds and let them cool slightly. Once they are cool enough to handle, use a heavy object like a rolling pin or the side of a thick glass to flatten each seed. Place them on a clean, dry cloth to absorb any remaining moisture.
Sprinkle the flattened seeds with salt while they are still damp, ensuring a light and even coating. This will help flavor the emping as they fry.
In a large deep skillet or wok, heat the vegetable oil over medium heat until it reaches approximately 180°C (350°F). Test the oil with a small piece of seed; it should sizzle immediately.
Carefully add a few flattened seeds to the hot oil, making sure not to overcrowd the pan. Fry until they puff up and become crisp and golden brown, which should take about 1 to 2 minutes per batch.
Using a slotted spoon, remove the emping from the oil and drain them on a paper towel-lined plate to remove excess oil.
Repeat the frying process with the remaining flattened seeds. Allow all the emping to cool completely before storing them in an airtight container to maintain their crispiness.
Serve the nut-free emping as a delightful and crunchy snack on its own, or use them as an accompaniment to your favorite Indonesian dishes.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 47.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 0 mg | 0% | |
*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.
