From Tree to Crisp to Mouth Island Crisps™ start their days as tiny olive-sized fruits hanging lazily from branches of the wild Melinjo tree throughtout the Indonesian archipelago. The process of producing Island Crisps™ is a centuries old labor of love. Artisan producers wildcraft the red-ripe fruits in the forests and strip away the skin to reveal the seed kernel. Kernels are the dry roasted in giant woks over roaring coffee wood fires. One by one, the seeds are flipped out of the hot work and hammered with a mallet into a thin round. SQUASH! The seed thins are then dried, cured and five days later, ready for the crisping pot. Picked, Stripped, Roasted, Whacked and Dried! From here Island Crisps™ are shipped all the way from the jungles of Indonesia to the shores or the United States where each batch is inspected for the quality before they are kettle cookec and packed off to find a home in your pantry. CRUNCH!
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