Keropok keping are the flat, shatteringly crispy cousin of keropok lekor. If you haven't had them, picture thin wafers made from fish paste and tapioca starch, sliced from a log shape, dried in the sun, then deep fried until they puff up and go translucent. Popular all along the Terengganu and Kelantan coast but honestly sold everywhere in Malaysia now. At 260 calories for a small bag with dip, they're not a disaster, but almost all of those calories come from starch and frying oil, not from anything useful. The fish content is real but modest, so you get 5g of protein and that's about it. Fair warning: these numbers are a ballpark estimate. Hard nutritional data for keropok keping specifically is thin, and oil absorption varies a lot depending on frying temperature and how thick the keping are cut.
What really shifts the maths is portion size and how much you dip. The sweet chili sauce on its own is only about 30 calories for 15g, which is fine, but people don't stop at 15g. Double the dip and you're adding another 30 calories easily. The bigger issue is the crackers themselves: 40g of fried cracker base brings 145 calories, plus another 85 calories estimated just from absorbed oil. If you buy the 100g bag instead of the 50g bag you're already past 500 calories before you notice. Eating them alongside a meal rather than as the whole meal helps keep things in check, and sharing a bag at the table is the sensible play.