Pin I stumbled onto these chips one late afternoon when I had half a pack of lumpia wrappers left over and no plan for dinner. The garlic was already out on the counter, and I thought, why not just toss them together and see what happens? What came out of the air fryer was so shatteringly crisp and fragrant that I ate half the batch standing at the stove. Now I make them on purpose, usually when friends are coming over and I want something that looks effortless but tastes like I planned it all along.
The first time I brought these to a potluck, someone asked if I fried them in a wok. I had to laugh because I used my little countertop air fryer and spent maybe ten minutes prepping. They vanished before the main dishes even came out. One friend kept circling back to the bowl, and later she texted me for the recipe. That was when I realized how something this simple could feel like a small victory in the kitchen.
Ingredients
- Lumpia wrappers: These thin sheets crisp up beautifully in dry heat, turning golden and delicate without any sogginess.
- Neutral oil: Canola or vegetable oil lets the garlic shine without competing flavors, and it heats gently for infusing.
- Garlic cloves: Fresh garlic turns sweet and aromatic when you cook it low and slow, becoming the soul of the seasoning.
- Sea salt: A light sprinkle brings out all the other flavors and keeps the chips from tasting flat.
- Black pepper: Just a hint adds warmth and a subtle edge that balances the garlic.
- Fresh parsley or chives: A quick garnish adds color and a whisper of freshness right before serving.
Instructions
- Warm up the air fryer:
- Set it to 180°C and let it preheat for three minutes so the wrappers start crisping the moment they go in. This step makes all the difference between pale and perfectly golden.
- 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 if thats easier for you.
- Infuse the oil with garlic:
- Heat the oil gently in a small pan, add the minced garlic, and let it sizzle softly until golden and fragrant, about two minutes. Pull it off the heat and let it cool just a bit so it doesnt steam the wrappers.
- Coat the wrappers:
- Toss the sliced wrappers in a big bowl with the garlic oil, salt, and pepper, making sure every piece gets a light, even coating. Use your hands if you need to, its the best way to feel when theyre ready.
- Arrange in the basket:
- Lay them out in a single layer without overlapping, working in batches if your basket is small. Crowding them will steam instead of crisp.
- Air fry until golden:
- Cook for five to seven minutes, shaking the basket halfway through to turn them. Theyre done when theyre deeply golden and crisp all over.
- Cool and repeat:
- Move the finished chips to a wire rack so they stay crispy while you fry the next batch. Garnish with herbs and serve right away or tuck them into a container once theyre completely cool.
Pin One evening I made a double batch and left them out on the counter while I answered a call. When I came back, my neighbor had wandered in through the open door and was halfway through the bowl, apologizing between bites. She said they reminded her of something her grandmother used to make, though she couldnt remember the name. We sat there talking and snacking until the bowl was empty, and I didnt mind one bit.
Serving Suggestions
These chips are perfect with sweet chili sauce or a quick vinegar dip spiked with a little soy and chili. I also like them next to a bowl of creamy hummus or even just on their own with cold beer. They hold up well on a platter with other finger foods, and they add crunch to a simple salad if you crumble a few on top.
Flavor Variations
If you want heat, toss in a pinch of chili flakes or a dash of smoked paprika with the garlic oil. For something sweeter, try a light drizzle of honey and a sprinkle of sesame seeds after frying. You can also swap the garlic for finely grated ginger or a spoonful of miso mixed into the oil for a completely different direction.
Storage and Make Ahead Tips
Once theyre fully cooled, store the chips in an airtight container at room temperature for up to three days. They lose some crispness over time, but you can revive them with a quick two-minute stint in the air fryer. I wouldnt recommend making them too far ahead since theyre best fresh, but the garlic oil can be prepped a day early and kept in the fridge.
- Reheat gently to bring back the crunch without burning.
- Dont stack them while theyre warm or theyll stick together.
- Label the container if youre keeping them around, or theyll disappear before you remember why you made them.
Pin These little chips have become my go to whenever I need something quick that still feels special. Theyre proof that you dont need a long ingredient list or fancy techniques to make something people remember.
Recipe Q&A
- → What is the best way to slice the lumpia wrappers?
Stack the wrappers and slice them into thin strips or small triangles about 3 cm wide to ensure even crisping.
- → Can I use a different oil instead of canola or vegetable oil?
Yes, any neutral oil with a high smoke point works well, such as sunflower or grapeseed oil.
- → How do I get the garlic flavor into the chips?
Gently heat minced garlic in oil until golden and fragrant, then drizzle this infused oil over the wrappers before air-frying.
- → What temperature and time should I air-fry these chips?
Preheat the air fryer to 180°C (350°F) and cook the chips for 5–7 minutes, shaking halfway for even browning.
- → Can I add other seasonings to the garlic oil?
Absolutely. Adding chili flakes or smoked paprika to the garlic oil enhances the flavor and provides a subtle kick.
- → Are these chips suitable for dietary restrictions?
They are vegan and dairy-free but contain wheat from the lumpia wrappers, so check ingredient labels for gluten sensitivities.