Traditional Indonesian belinjo chips, or ‘emping’. Made from bitternuts, emping is usually eaten with ‘Soto Betawi’, or ‘gule’.

For plain emping, you can try the Deliamor Belinjo Chips.

Fry in hot oil until they expand in size, and finish off with a sprinkling of coarse salt. Store in an air-tight container once cooled.