Emping chips, the Indonesian Tree snack

My research into tree foods sometimes feels like an everyday mini adventure. In a little Asian supermarket, I found this very popular Indonesian snack I had never heard about, called Emping chips.

Where do Emping Melinjo nuts come from?

Emping melinjo nuts come from the tree known scientifically as Gnetum gnemon. The melinjo tree is native to Southeast Asia, particularly Indonesia, where it is widely cultivated and utilized for various purposes, including the production of emping. Emping is a type of cracker made from the seeds of the melinjo fruit. The seeds are flattened and then dried before being fried to create a savory snack that is popular in Indonesian cuisine.

How to make emping chips?

Making emping chips from melinjo nuts is a traditional process that involves several steps. Here’s a basic outline of how emping chips are made:


  • Melinjo nuts (Gnetum gnemon seeds)


  • Mortar and pestle or a flat hammer
  • Pan for boiling
  • Drying tray or mat
  • Frying pan
  • Oil for frying


  1. Harvesting and Preparing the Nuts:
    • Begin with mature melinjo fruits. The nuts need to be extracted from the fruit, which is usually done manually.
  2. Boiling:
    • Boil the melinjo nuts in water for about 30 minutes to an hour. This process softens the nuts and makes the next step easier. It also removes some of the bitter taste.
  3. Peeling:
    • After boiling, peel off the outer shell of the nuts. You’ll find that the nuts are easier to peel once they’ve been boiled.
  4. Flattening:
    • Use a mortar and pestle or a flat hammer to gently flatten each nut. The goal is to make them thin enough to fry evenly, but not so thin that they fall apart.
  5. Drying:
    • Once flattened, the nuts need to be dried. This can be done by laying them out on a tray or mat in the sun for a day or two until they are completely dry. The drying process is crucial as it ensures the emping will fry up crispy.
  6. Frying:
    • Heat oil in a frying pan over medium heat. Once the oil is hot, fry the dried melinjo chips in batches. They will puff up and turn golden brown when done. This usually takes just a few seconds for each chip, so keep a close eye on them to prevent burning.
  7. Draining and Cooling:
    • Remove the emping chips from the oil and drain them on paper towels to remove excess oil. Allow them to cool before serving.

Emping chips can be seasoned with salt or other spices according to taste. They are enjoyed as a snack on their own or as a complement to traditional Indonesian dishes. Making emping is labor-intensive but rewarding, as the unique flavor and texture of these chips are unlike any other snack.

Are emping chips healthy?

Emping chips, made from melinjo (Gnetum gnemon) nuts, can be considered a relatively healthy snack option, especially when compared to many commercially available snacks. Here are some health aspects and nutritional benefits of emping chips:

  1. Nutrient-Rich: Melinjo nuts are known to be rich in various nutrients, including antioxidants, vitamins, and minerals. They contain flavonoids and phenolic compounds, which have antioxidant properties that can help in protecting the body against oxidative stress and inflammation.
  2. Low in Sugar: Unlike many processed snacks, emping chips are naturally low in sugar, making them a better option for people monitoring their sugar intake.
  3. Gluten-Free: For those with gluten intolerance or celiac disease, emping chips are a gluten-free snack option.
  4. Source of Fiber: Being made from nuts, emping chips can provide a good amount of dietary fiber, which is beneficial for digestive health and can help in maintaining a healthy weight by promoting a feeling of fullness.
  5. Healthy Fats: Nuts generally contain healthy fats, which are beneficial for heart health. However, the specific fat content and profile of emping chips would depend on the melinjo nuts themselves and the method of preparation, especially the type of oil used for frying.

However, it’s important to consider a few factors:

  • Frying Process: Since emping chips are fried, their healthiness can be affected by the type of oil used and the frying temperature. Oils with a high smoke point are a better option, like coconut oil. However, frying can increase the calorie content of the chips.
  • Salt and Seasoning: The addition of salt and other seasonings can increase the sodium content of emping chips. Consuming them in moderation is key, especially for individuals with hypertension or those looking to manage their sodium intake.
  • Portion Control: Like any snack, consuming emping chips in moderation is important. They are energy-dense and can contribute to weight gain if eaten in large quantities.

In summary, emping chips can be a healthier snack option when consumed in moderation and prepared with healthy oils and minimal added salt. They offer a nutritious alternative to many processed snacks but should be part of a balanced diet.

Is eating emping sustainable?

Eating emping can be considered sustainable from several perspectives, especially when the entire production process is managed with an eye toward environmental sustainability, social equity, and economic viability. Here are some factors that contribute to the sustainability of consuming emping:

Environmental Sustainability

  • Agroforestry Practices: Melinjo trees, from which emping is made, are often grown in agroforestry systems. These systems integrate trees with crops and/or livestock, promoting biodiversity, enhancing soil health, and reducing the need for chemical inputs. Such practices can be more sustainable than intensive agricultural systems.
  • Low Environmental Impact: The cultivation of melinjo trees can have a relatively low environmental impact compared to some other crops, especially if traditional and organic farming practices are followed. These trees do not require extensive use of synthetic fertilizers or pesticides, contributing to lower environmental degradation.
  • Resource Efficiency: Emping production, being primarily manual and requiring minimal processing, can be resource-efficient in terms of energy and water usage, especially when compared to the production of more processed snacks.

Economic Sustainability

  • Support for Local Economies: The production of emping provides a source of income for small-scale farmers and producers in rural areas, often where economic opportunities are limited. By supporting traditional livelihoods, the emping trade can contribute to economic sustainability in these communities.
  • Market Opportunities: With a growing interest in unique, traditional, and healthy food options globally, emping has the potential to access wider markets. This can provide sustainable economic opportunities for producers, including possibilities for fair trade and organic certifications.

Social Sustainability

  • Cultural Preservation: The tradition of making emping supports the preservation of cultural heritage and traditional food practices. This cultural sustainability is an important aspect of social well-being and identity for communities.
  • Health and Nutrition: Emping offers a nutritious snack option that contributes to dietary diversity and health. Promoting traditional, nutrient-rich foods like emping can be part of a sustainable diet approach that supports public health.

Challenges to Sustainability

  • Scaling Production: As demand grows, there is a challenge to scale production in a way that remains true to sustainable and ethical practices. Industrialization of emping production could lead to environmental and social issues if not managed carefully.
  • Environmental Pressures: Increased demand could potentially lead to overharvesting or unsustainable agricultural practices if not regulated properly. Ensuring that melinjo cultivation does not contribute to deforestation or habitat destruction is crucial.

In conclusion, eating emping can be sustainable, particularly when the focus is on maintaining traditional, environmentally friendly cultivation and production methods, supporting local economies, and preserving cultural practices. However, sustainability also depends on managing growth and demand responsibly to ensure that environmental, social, and economic impacts remain positive.

How do Emping chips taste?

Emping has a distinctive taste that sets it apart from other snack foods. It is known for its slightly bitter flavor, which is somewhat unique and might be an acquired taste for those not familiar with it. Alongside the bitterness, emping also has nutty and savory notes, which can be enhanced depending on the seasoning used during its preparation.

The taste of emping can vary slightly based on how it is made:

  • Plain Emping: Without any added seasoning, plain emping predominantly features its characteristic bitter and nutty taste.
  • Seasoned Emping: It’s common to season emping with salt, which balances the bitterness and brings out more of its savory qualities. Other seasonings, such as garlic powder, chili, or a sweet coating, can also alter the taste, adding spiciness or a sweet-and-bitter contrast.

The texture of emping is crisp and crunchy, similar to other types of chips, which makes it a satisfying snack. The unique flavor profile of emping makes it a versatile snack that can complement a variety of dishes, ranging from simple dips to being a side for more complex meals. While the bitterness might surprise first-time tasters, many people come to appreciate the complexity and depth of flavor it offers, especially within the context of Indonesian cuisine where bold and diverse flavors are celebrated.

My final thoughts on Emping chips

Emping chips are one of those products I think should get a lot more attention. Everybody automatically grabs those potato chips when there is a perfectly good tree-based alternative. Emping nut production is a great agroforestry product, a tree that can grow perfectly around the land with more traditional crops and that is where the future of agriculture lies. At the moment Emping production is small and local which also means the production is a great source of income for small producers. Choosing Emping over those potato chips can be a small, but impactful change.

Frederik Lamote

Frederik is the founder of Koroway.com, a startup that is 3D printing Treehouses. While exploring treehouse locations around the world he got fascinated by the value and products trees produce.

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