As an archipelagic country, Indonesia has a variety of culinary specialties from all its many islands. However, Indonesian cuisine has one side dish that is a staple on almost all dining tables across the country—kerupuk. Generally made from tapioca flour, there are a plethora of varieties—but here are the top 20.

‘Kerupuk bawang’

Kerupuk bawang has a savory and crunchy taste that comes from garlic, hence kerupuk bawang (garlic cracker). In addition to garlic, kerupuk bawang needs other ingredients such as flour, salt, pepper powder, sugar, baking soda and water. This cracker is available in almost all parts of Indonesia. However, the kerupuk bawang in Indragiri Hulu Riau is different because it uses coconut milk as an additional ingredient. Due to its uniqueness, kerupuk bawang has become a must-buy snack souvenir from the area.

‘Kerupuk udang’

This cracker originates from Sidoarjo, East Java. The fishermen of Sidoarjo used to be perplexed by the abundance of fish and shrimp they caught, so they invented kerupuk udang (prawn cracker). The catches were used as the primary material for making the crackers. Tapioca flour and mashed shrimp are the essential ingredients in kerupuk udang. Aside from the strong shrimp flavor, kerupuk udang has a high nutritional content, including phosphorus, calcium and iron.

‘Kerupuk melinjo’

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