Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit.

The diced and dried skin are later fried in ample hot cooking oil until they expand similarly with bubbles and yield a crispy texture.

Most of krupuk kulit sold in Indonesia are made from cattle skin, either cow or water buffalo (kerbau).

However, in some areas with large non-Muslim populations such as Bali, Batak lands, and some Chinatowns in Medan and other cities, pork skin krupuk kulit is also available.

[3] Compared to common cow skin crackers, kerupuk kulit babi (pork rinds) have a lighter colour and crumble more easily.