Pin it One lazy Sunday afternoon, I was rummaging through my freezer and found a forgotten stack of lumpia wrappers hiding in the back. Instead of the usual spring rolls, I got curious—what if I just crisped them up with garlic and made them into chips? Twenty minutes later, I was standing in my kitchen amazed at how something so simple could be so addictively crunchy. Now they're my go-to snack when I need something that feels indulgent but takes almost no effort.
I made these for a dinner party last month, and honestly, they disappeared before anyone even sat down. My friend kept asking what bakery they came from, refusing to believe I'd made them in my air fryer. That's the moment I realized these weren't just a lazy-day snack—they were actually impressive enough to serve with confidence.
Ingredients
- Lumpia wrappers: Ten of these thin, delicate sheets transform into something entirely new when you stop treating them as just a wrapper and start seeing them as the star ingredient.
- Neutral oil: Three tablespoons is all you need, but don't skimp on infusing it with garlic first—that's where all the flavor lives.
- Garlic cloves: Four large ones, minced fine, because undercooked garlic tastes raw and burnt garlic tastes bitter, so you're hunting for that golden sweet spot.
- Sea salt and black pepper: A half teaspoon of salt and a quarter teaspoon of pepper keeps things balanced without overwhelming the delicate garlic flavor.
- Fresh parsley or chives: This is optional, but a small handful scattered on top adds a fresh brightness that makes people think you went to more effort than you actually did.
Instructions
- Get your air fryer ready:
- Preheat to 180°C (350°F) for three minutes while you prep everything else. A preheated basket makes all the difference between chips that shatter crisply and ones that stay a bit chewy.
- Slice the wrappers:
- Stack them up and cut into thin strips or triangles about three centimeters wide. You want them uniform so they cook evenly—no tiny pieces that burn and no thick ones that don't crisp up.
- Make the garlic oil:
- Heat the oil gently over low heat, add your minced garlic, and let it sizzle for about two minutes until it smells incredible and turns golden. Watch it the whole time because garlic goes from golden to burnt in what feels like a single blink.
- Coat the wrappers:
- Toss your sliced wrappers in a bowl with the garlic oil, salt, and pepper. Use your hands or two spoons to make sure every piece gets a light, even coat—you're not drowning them, just kissing each one with flavor.
- Arrange in the air fryer:
- Spread the coated strips in a single layer in your basket without crowding. They need air circulation to get properly crispy, so work in batches if you have to.
- Air-fry until golden:
- Cook for five to seven minutes, shaking the basket halfway through. The wrapper edges will look almost translucent when they're done, and the smell will pull you back to the kitchen repeatedly.
- Cool before serving:
- Let them rest on a wire rack for a few minutes so they finish crisping up. This is when they go from good to genuinely incredible.
- Finish and serve:
- Scatter fresh parsley or chives on top if you have them. Serve immediately while they're still warm and at peak crunch.
Pin it There's something about sharing food that tastes like it took hours when it actually took minutes—it feels like you're letting people in on a secret. These chips became that for me, a small moment where someone's face lights up and suddenly cooking feels less like a chore and more like an act of generosity.
Flavor Variations That Work
Once you master the basic garlic version, the door opens to endless possibilities. I've experimented with a pinch of chili flakes for heat, a dash of smoked paprika for depth, and even a tiny bit of sesame oil mixed in for something richer. The formula stays the same—just swap out the aromatics and let your mood decide what you're hungry for.
What to Serve Them With
These chips shine next to a sweet chili sauce that plays against the savory garlic, or a sharp vinegar dip that cuts through the richness. I've also served them alongside hummus, sriracha mayo, or just a small bowl of sea salt for dipping. The point is that they're versatile enough to work as a standalone snack or as the supporting player in whatever you're craving.
Making Them Ahead
The best part about crispy chips is that they actually hold up beautifully in an airtight container for a few days. I make a batch on Sunday and graze on them throughout the week, though they're admittedly best within the first day while they're still genuinely crispy. If they do soften, a quick two-minute stint back in the air fryer at 160°C wakes them right back up.
- If lumpia wrappers aren't available in your area, wonton wrappers work surprisingly well and cook in about the same time.
- Don't throw away the oil left at the bottom of the bowl—drizzle it over rice, vegetables, or bread for a hidden layer of garlic flavor.
- Make extra because they're the kind of snack people can't stop eating once they start.
Pin it These garlic lumpia chips remind me that sometimes the simplest ideas, born from a little kitchen curiosity, turn into the things people actually remember. They're proof that you don't need complexity to create something worth sharing.
Recipe FAQs
- → What wrappers work best for making the chips?
Lumpia or spring roll wrappers create thin, crunchy chips when air-fried. Wonton wrappers can be a suitable alternative.
- → How do I infuse the garlic flavor into the chips?
Gently sauté minced garlic in neutral oil until golden, then toss the wrapper strips in this garlic oil before cooking.
- → What is the best cooking method for crispy results?
Air frying at 180°C (350°F) for 5-7 minutes yields golden, crispy chips without excess oil.
- → Can I add extra spice or herbs?
Yes, add chili flakes or smoked paprika for a spicy kick, and garnish with parsley or chives for freshness.
- → How should the chips be stored?
Store cooled chips in an airtight container to maintain their crispness for several days.