Pin this I was standing in my kitchen one Sunday afternoon, staring at a stack of leftover lumpia wrappers from the night before, when the idea hit me. Instead of letting them dry out in the fridge, I grabbed my air fryer and a handful of garlic cloves. What started as an experiment turned into the crunchiest, most addictive snack Ive made in months. My brother walked in, ate half the batch before I could stop him, and now he asks me to make these every time he visits.
The first time I served these at a small gathering, I put them out with a bowl of sweet chili sauce and they vanished in minutes. One friend kept asking what brand of chips I bought, and when I told her I made them from lumpia wrappers, she didnt believe me until I showed her the empty package. That moment made me realize how something this easy could feel so impressive.
Ingredients
- Lumpia wrappers: These thin spring roll wrappers crisp up beautifully in the air fryer, and I always keep a pack in my freezer for moments like this.
- Neutral oil: Canola or vegetable oil works best here because it carries the garlic flavor without competing with it.
- Garlic cloves: Fresh garlic is everything in this recipe, and I learned that mincing it finely helps it coat the wrappers evenly without burning.
- Sea salt: Just enough to bring out the natural sweetness of the garlic and balance the richness of the oil.
- Ground black pepper: A little heat in the background makes each bite more interesting.
- Fresh parsley or chives: Optional, but a sprinkle of green at the end adds a pop of color and a hint of freshness.
Instructions
- Preheat the air fryer:
- Set it to 180°C and let it warm up for 3 minutes. This step ensures the wrappers start crisping the moment they hit the basket.
- Slice the wrappers:
- Stack them neatly and cut into thin strips or triangles, about 3 cm wide. I use kitchen scissors because theyre faster and give me more control than a knife.
- Make the garlic oil:
- Heat the oil gently in a small saucepan, add the minced garlic, and stir until it turns golden and fills your kitchen with that warm, toasty smell. Let it cool slightly so it doesnt soak the wrappers too much.
- Coat the wrappers:
- Toss the sliced wrappers in a bowl with the garlic oil, salt, and pepper. Use your hands to make sure every piece gets a light, even coating.
- Air-fry in batches:
- Lay the wrappers in a single layer without overlapping, and fry for 5 to 7 minutes, shaking the basket halfway through. Theyll go from pale to golden and crispy fast, so keep an eye on them.
- Cool and serve:
- Transfer the chips to a wire rack to keep them crisp. Garnish with parsley or chives if you like, and serve them warm or at room temperature.
Pin this I remember the evening I made these for my mom, who grew up making lumpia by hand every weekend. She picked one up, bit into it, and laughed because she never thought to turn the wrappers into chips. We sat on the couch with a bowl between us, dipping them in vinegar and talking about all the ways she used to stretch ingredients when we were kids. That night, this recipe became more than a snack.
Flavor Variations
If you want a little heat, I sometimes add a pinch of chili flakes to the garlic oil before tossing the wrappers. Other times, Ive dusted them with smoked paprika right after they come out of the air fryer, and it gives them a subtle smoky edge that pairs perfectly with a cold drink. You can also try sprinkling a bit of nutritional yeast for a cheesy, umami kick without any dairy.
Serving Suggestions
These chips are incredible with sweet chili sauce, but Ive also served them with a simple vinegar dip spiked with a little soy sauce and sliced chilies. Sometimes I pile them next to a bowl of guacamole or hummus, and they hold up better than any store bought chip. Theyre also great crumbled over a salad for crunch, or eaten straight from the bowl while youre cooking dinner.
Storage and Make Ahead Tips
Once the chips are completely cool, I store them in an airtight container lined with a paper towel to absorb any moisture. They stay crispy for up to three days, though theyve never lasted that long in my house. If they do soften a bit, you can pop them back in the air fryer at 160°C for 2 minutes to bring back the crunch.
- Make the garlic oil ahead and store it in the fridge for up to a week.
- Slice the wrappers in advance and keep them covered with a damp towel so they dont dry out before frying.
- Double the batch and freeze half of the coated, uncooked wrappers for a quick snack anytime.
Pin this Every time I make these, I am reminded that the best recipes are the ones that surprise you. This one started as a way to use up leftovers, and now its the snack I crave most on lazy weekends.
Recipe FAQs
- → What type of wrappers can I use for these chips?
Traditional lumpia (spring roll) wrappers are recommended for their crispiness, but wonton wrappers can be a suitable substitute.
- → How can I enhance the garlic flavor in these chips?
Gently sauté minced garlic in oil until golden and fragrant before combining with the wrappers to infuse maximum aroma and taste.
- → Can I cook these chips without an air fryer?
While air frying is ideal for a crispy texture with less oil, you can bake them in the oven or shallow fry until golden brown.
- → What dips pair well with these garlic lumpia chips?
Sweet chili sauce, vinegar-based dips, or creamy plant-based dips complement the garlicky crunch splendidly.
- → How should I store leftover chips to keep them crispy?
Store chips in an airtight container at room temperature to maintain their crispness and freshness.