Save I was halfway through a movie marathon when I realized I had nothing to snack on except a stack of leftover lumpia wrappers in the freezer. Instead of making another batch of spring rolls, I sliced them thin, tossed them with garlic oil, and threw them in the air fryer. What came out were these shatteringly crisp, golden chips that disappeared faster than the popcorn ever did. Now I make them on purpose, not by accident.
I brought these to a potluck once, tucked beside the usual chips and dips, and watched them vanish before the main course even arrived. A friend asked if I had fried them in something magical, and I had to admit it was just garlic, oil, and hot air. Sometimes the simplest things hit the hardest, especially when theyre warm and crackling in your hand.
Ingredients
- Lumpia wrappers: These thin, delicate sheets become impossibly crisp in the air fryer, turning into shards of golden crunch that rival any chip aisle find.
- Neutral oil: Canola or vegetable oil lets the garlic shine without competing flavors, and it coats the wrappers evenly without making them greasy.
- Garlic cloves: Freshly minced garlic blooms in warm oil, releasing a sweet, nutty aroma that clings to every chip.
- Sea salt: A touch of flaky salt amplifies the garlic and brings out the natural wheaty flavor of the wrappers.
- Black pepper: Just a whisper of heat balances the richness and keeps each bite interesting.
- Fresh parsley or chives: A sprinkle of green adds a pop of color and a hint of freshness that cuts through the savory richness.
Instructions
- Preheat the air fryer:
- Set it to 180 degrees Celsius and let it warm up for three minutes. This ensures the chips start crisping the moment they hit the basket.
- Slice the wrappers:
- Stack them neatly and cut into thin strips or triangles, about three centimeters wide. Kitchen scissors work just as well as a knife here.
- Infuse the oil:
- Heat the oil gently in a small saucepan over low heat, add the minced garlic, and stir until it turns golden and fragrant, about two minutes. Let it cool slightly so it doesnt steam the wrappers.
- Coat the wrappers:
- Toss the sliced wrappers in a large bowl with the garlic oil, salt, and pepper, making sure every piece gets a light, even coating. Be gentle so they dont tear.
- Air fry in batches:
- Lay the coated strips in a single layer in the air fryer basket, working in batches if needed. Fry for five to seven minutes, shaking the basket halfway through, until theyre golden and crisp.
- Cool and serve:
- Transfer the chips to a wire rack to cool and crisp up even more. Garnish with fresh herbs and serve right away or store in an airtight container.
Save The first time I made these, I ate half the batch standing at the counter, dipping each chip into sweet chili sauce and pretending I was saving the rest for later. My partner walked in, tried one, and we ended up making a second batch before dinner. Thats when I knew this recipe wasnt just a snack, it was a habit waiting to happen.
Flavor Variations
A pinch of chili flakes in the garlic oil adds a gentle heat that lingers without overwhelming the crunch. Smoked paprika brings a subtle smokiness that makes these taste almost like theyre fresh off a grill. I have also tried a drizzle of honey mixed with soy sauce after frying, and the sweet salty contrast is dangerously good.
Serving Suggestions
These chips are perfect alongside a tangy vinegar dip spiked with chili and shallots, or dunked into creamy aioli for something richer. I have served them next to bowls of pho, where they add a satisfying crunch to every spoonful. They also make a great base for nachos, layered with cheese, jalapeños, and a squeeze of lime.
Storage and Make Ahead Tips
If you somehow have leftovers, store them in an airtight container at room temperature and theyll stay crisp for up to two days. I have also prepped the sliced wrappers ahead of time, kept them covered in the fridge, and tossed them with oil right before frying. Just make sure theyre completely cool before sealing them up, or theyll turn soft and lose their snap.
- Reheat any softened chips in the air fryer at 160 degrees Celsius for two minutes to bring back the crunch.
- You can freeze the uncooked, oil coated strips and fry them straight from frozen, adding a minute or two to the cook time.
- Double the garlic oil recipe and save the extra in the fridge for drizzling over noodles or roasted vegetables.
Save These chips have become my go to whenever I need something quick, crunchy, and a little bit special. I hope they disappear just as fast in your kitchen as they do in mine.
Recipe Questions & Answers
- → How do I make lumpia wrappers crispy?
Cut the wrappers into thin strips and coat them with garlic-infused oil before air-frying at 180°C for 5–7 minutes until golden and crunchy.
- → Can I use other oils instead of canola oil?
Yes, neutral oils like vegetable or sunflower oil work well to infuse the garlic flavor without overpowering the chips.
- → What if I don't have an air fryer?
You can bake the chips on a lined tray at 180°C, flipping halfway, until crispy and golden, though texture may vary slightly.
- → How do I store leftover lumpia chips?
Keep them in an airtight container at room temperature to maintain crispness for up to 2 days.
- → What garnishes pair well with garlic lumpia chips?
Fresh parsley or chives add a bright, herbal note that complements the garlic-infused crispiness.