|Place of origin||Indonesia|
|Region or state||Bukittinggi (West Sumatra)|
|Serving temperature||Room temperature|
|Main ingredients||Deep fried dried cassava chips coated with sugar and chili pepper paste|
Keripik sanjay or kripik sanjai (karupuak sanjai in Minang) is Minangkabau cassava kripik or chips from Bukittinggi city in West Sumatra, Indonesia. It made from thinly sliced cassava deep fried in ample of coconut oil until crispy. It is commonly called keripik singkong in Indonesia, but this Minang version is probably the most popular of keripik singkong in Indonesia. And yet, the sweet, hot and spicy kripik sanjay balado is also the most famous variant of kripik sanjay.
There are three types of kripik sanjai: