Save One afternoon, craving something crispy but not wanting to deep-fry, I spotted a half-used pack of lumpia wrappers in the fridge and wondered what would happen if I just sliced them up, tossed them with garlic oil, and threw them in the air fryer. The kitchen filled with the most incredible toasted-garlic smell, and within minutes I had these impossibly light, shattering chips that tasted like the best parts of a spring roll without any of the work. My sister walked in, grabbed a handful, and asked if I'd made a whole batch just for her. I hadn't planned to share, but they disappeared so fast I ended up making another round before dinner.
I started making these for movie nights when I got tired of the same old popcorn routine. The first time I brought them to a potluck, someone asked if I'd ordered them from a restaurant, and I loved watching their face when I said I just baked cut-up wrappers with garlic. Now they're my go-to whenever I need something impressive that doesn't require measuring cups or a recipe card.
Ingredients
- Lumpia Wrappers: These tissue-thin wrappers crisp up beautifully in dry heat, turning golden and delicate without any sogginess, and you can find them in the freezer aisle of most Asian markets.
- Neutral Oil: Canola or vegetable oil lets the garlic shine without adding competing flavors, and it distributes evenly when you toss the strips.
- Garlic Cloves: Fresh minced garlic blooms in warm oil, releasing that sweet, nutty aroma that clings to every chip, so don't skip the step of sautéing it gently.
- Sea Salt and Black Pepper: Just enough to bring out the garlic and add a gentle kick, but you can always adjust to taste once they come out of the fryer.
- Fresh Parsley or Chives: A sprinkle of green at the end adds a pop of color and a hint of brightness that balances the richness of the oil.
Instructions
- Preheat the Air Fryer:
- Set it to 180 degrees C and let it warm for about 3 minutes so the first batch starts crisping the moment it hits the basket.
- Slice the Wrappers:
- Stack them neatly and use a sharp knife or kitchen scissors to cut them into thin strips or triangles, aiming for pieces about 3 cm wide so they cook evenly and stay crisp.
- Make the Garlic Oil:
- Heat the oil gently in a small saucepan over low flame, add the minced garlic, and stir until it turns golden and fragrant, then pull it off the heat to stop the cooking.
- Coat the Wrappers:
- Toss the sliced wrappers in a large bowl with the warm garlic oil, salt, and pepper, using your hands to make sure every piece gets a light, even coating.
- Arrange in the Basket:
- Lay the coated strips in a single layer without overlapping, working in batches if needed, because crowding leads to soggy spots instead of that perfect crunch.
- Air Fry:
- Cook for 5 to 7 minutes, shaking the basket halfway through, and watch closely near the end as they go from pale to golden very quickly.
- Cool and Repeat:
- Transfer the finished chips to a wire rack to stay crisp, then continue with the remaining wrappers until you have a big, irresistible pile.
- Garnish and Serve:
- Scatter fresh parsley or chives over the top if you like, then serve them warm or at room temperature with your favorite dip on the side.
Save There's something about the sound of these chips crackling as they cool that makes everyone gather around the counter, reaching for just one more before they're even plated. I've served them at birthdays, Sunday lunches, and quiet evenings when I just wanted something salty and satisfying, and they never fail to spark conversation or disappear within minutes.
Flavor Variations to Try
A pinch of chili flakes mixed into the oil gives them a gentle heat that builds with each bite, or you can dust them with smoked paprika right after frying for a smoky, campfire edge. I've also tried adding a squeeze of lime juice at the end, which brightens everything up and makes them feel almost like a salad in chip form.
Serving Suggestions
These chips are perfect alongside sweet chili sauce, spiced vinegar, or even a creamy garlic aioli if you want to double down on the garlic love. I've also crumbled them over soups and salads for an unexpected crunch, or just piled them in a bowl and called it dinner with a cold drink on the side.
Storage and Make-Ahead Tips
Once they're completely cool, you can keep them in an airtight container at room temperature for up to three days, though they're always best within the first 24 hours when the crispness is at its peak. If they start to soften, a quick blast in the air fryer for a minute or two brings them right back to life.
- You can prep the garlic oil in advance and store it in the fridge for up to a week, then just warm it gently before tossing.
- Slice the wrappers ahead of time and keep them covered with a damp towel so they don't dry out before you're ready to cook.
- If you're making a big batch for a party, fry them all and keep them warm in a low oven until serving time.
Save These chips have become my proof that the simplest ideas often turn into the most crave-worthy snacks, and I hope they bring as much joy to your kitchen as they have to mine. Enjoy every crispy, garlicky bite.
Recipe Guide
- → What type of oil works best for garlic infusion?
Neutral oils like canola or vegetable oil are ideal to highlight the garlic flavor without overpowering it.
- → Can I use wonton wrappers instead of lumpia wrappers?
Yes, wonton wrappers are a good substitute and will yield similar crispy results when air-fried.
- → How do I ensure the chips stay crispy after cooking?
Allow the chips to cool on a wire rack to avoid moisture buildup, preserving their crispness.
- → Can I add spices to enhance the flavor?
Absolutely; adding chili flakes or smoked paprika to the garlic oil infuses a nice extra kick.
- → What dipping sauces pair well with these chips?
Sweet chili sauce, vinegar dip, or any favorite dipping sauce complement the garlicky crunch perfectly.