Krupuk (Javanese)[n 1] is an Indonesian deep fried crackers made from starch and other ingredients that serve as flavouring.

In Indonesia and the modern states of Brunei, Malaysia, Thailand, Singapore, and the Philippines, krupuk is known under a general name with minor phonetic variations.

[6] Today, krupuk has been one of the food-product export commodities of Indonesia, reaching foreign markets including Thailand, China, South Korea, the United States, Mexico, and the European Union.

A healthier, fatless version might be made by briefly pulsing the raw krupuk in the microwave oven: usually one minute at the medium (~700W) power is enough to successfully puff a handful of chips.

[8] Krupuk and kripik can be consumed alone as a snack or cracked and garnished on top of foods for a complementary, crisp texture.

Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto require a certain type of krupuk for toppings.

It is an essential ingredient to make seblak, a savoury-spicy dish made of boiled, wet krupuk cooked with protein (chicken, beef, or seafood), all in a spicy sauce.

It is debatable if the vegetarian, kropek-like "mock pork crackling" could be considered a form of kropek, since there are a lot of similarities but also differences which make them two.

Kropek is often eaten as an appetizer, with a vinegar and chili dipping sauce, sometimes as accompaniment at drinking sessions, or paired with a meal.