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In Indonesia, we call these crispy, sweet, spicy, and savory chips “Kentang Mustofa.” They’re the kind of snack that disappears way too fast, and yes, we even eat them with rice! The sambal is the star here, made with chilies, shallots, garlic, candlenuts, coriander seeds, lime leaves, and seasoned with salt, mushroom bouillon, and sugar. Each bite is packed with bold flavors and a satisfying crunch. Would you try making this at home, or are...
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Peel the potatoes and slice them thinly into matchsticks or julienne strips.
Heat oil in a deep pan and fry the potato strips in batches until crispy and golden. Remove and drain on paper towels.
Blend chilies, shallots, garlic, candlenuts, and coriander seeds into a smooth paste.
Heat a small amount of oil in a pan and sauté the sambal paste until fragrant and slightly reduced.
Add lime leaves, salt, mushroom bouillon, and sugar to the sambal, stirring well to combine. Cook for a few more minutes until the sambal is thickened and aromatic.
Toss the crispy potato chips with the sambal until evenly coated.
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Use a mandoline slicer for evenly thin potato strips.
Adjust the number of chilies based on your spice tolerance.
If candlenuts are unavailable, substitute with macadamia nuts.
Can I use store-bought potato chips?
Yes, but homemade chips have a better texture and flavor for this recipe.
What can I substitute for candlenuts?
Macadamia nuts are a good substitute for candlenuts.
How long can I store Kentang Mustofa?
Store in an airtight container for up to 3 days to maintain crispiness.
Can I skip the mushroom bouillon?
Yes, you can use regular bouillon or omit it entirely, but it adds depth to the flavor.
Is this dish gluten-free?
Yes, as long as the mushroom bouillon and other seasonings are gluten-free.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
