Save My neighbor brought over a bag of homemade lumpia chips last summer, and I was immediately hooked by how impossibly crispy they were. She mentioned tossing them with garlic-infused oil before air-frying, and I realized I'd been overcomplicating snacks my whole life. The next weekend, I grabbed some lumpia wrappers from the Asian market and decided to recreate her magic in my own kitchen. What started as a casual experiment became my go-to when friends drop by unannounced. Now I can't imagine serving anything else.
I made these for a game night with coworkers, and someone actually asked for the recipe before we'd even finished the first batch. I'd been fussing over the seasoning, worried it wouldn't be enough, but the golden, crunchy chips spoke for themselves. My friend Sarah declared them better than any storebought snack, which felt like the highest compliment in that moment.
Ingredients
- Lumpia Wrappers: These thin Filipino spring roll skins transform into pure gold when air-fried—they're what make this whole thing work, so don't skip them or swap them carelessly.
- Neutral Oil: Canola or vegetable oil stays invisible and lets the garlic shine; avoid olive oil here because it'll overpower the delicate wrapper.
- Garlic Cloves: Four large cloves give you that unmistakable fragrance, but mince them fine so they distribute evenly and toast gently in the oil.
- Sea Salt and Black Pepper: These simple seasonings are the backbone, so taste as you go and adjust to your preference.
- Fresh Parsley or Chives: Optional, but that pop of green at the end makes everything feel intentional and restaurant-worthy.
Instructions
- Heat Your Air Fryer:
- Get it to 180°C (350°F) for a solid 3 minutes before you start. This ensures everything crisps up evenly, not burns on the edges while the centers stay chewy.
- Slice the Wrappers:
- Stack your lumpia sheets and cut them into thin strips or triangles about 3 cm wide—the thinner they are, the crispier they'll become. A sharp knife makes this meditative rather than frustrating.
- Infuse the Oil with Garlic:
- Heat oil gently over low heat, add minced garlic, and let it toast for about 2 minutes until it's golden and fills your kitchen with that intoxicating aroma. Remove it from heat and let it cool just enough so you're not cooking the wrappers.
- Coat Everything Evenly:
- Toss the sliced wrappers with that fragrant oil, salt, and pepper in a big bowl, making sure every piece gets kissed with flavor. Don't be shy with the tossing—this is where the magic happens.
- Arrange in the Basket:
- Spread the coated wrappers in a single layer, working in batches if your air fryer is snug. Crowding the basket means steam and chewy centers, so be patient.
- Fry Until Golden:
- Air-fry for 5 to 7 minutes, shaking the basket halfway through so everything crisps up uniformly. You're looking for that deep golden brown, not pale or burned.
- Cool and Finish:
- Let them rest on a wire rack so they stay crispy and don't steam themselves soft. Garnish with fresh parsley or chives if you want that final flourish, then serve while they're still warm.
Save The first time I served these at a dinner party, my friend Tom ate a handful without saying a word, then looked at me with genuine surprise and asked where I'd bought them. Watching someone taste something you made and have that moment of pure, unselfconscious joy—that's when snacks become memories.
Why Air-Frying Changes Everything
Air-frying these wrappers is a game-changer because you get that shattering crispness without any oil splatter or the kitchen smelling like a deep fryer for a week. The hot circulating air hits every surface at once, so each piece crisps up evenly. I've tried oven-baking them before, and they just don't compare—the air fryer's speed and precision are what make this recipe feel effortless.
Flavor Variations Worth Exploring
Once you master the basic garlic version, you can start experimenting with the oil itself. A pinch of chili flakes brings heat, smoked paprika adds a subtle smokiness, and even a whisper of sesame oil can transform them into something totally new. I've also tossed them with a tiny bit of soy sauce mixed into the oil for an umami punch that keeps people reaching for more.
Serving and Storage Tips
These are best eaten the moment they cool, when they're at peak crispness and that garlic flavor is singing. If you're making them ahead, store them in an airtight container and they'll stay crispy for about two days, though honestly they rarely last that long. Serve them with sweet chili sauce, vinegar dip, or whatever you love—they're flexible enough to pair with almost anything.
- Pair them with sweet chili sauce for a Thai-inspired dip, or try a simple soy-vinegar combo for something more savory.
- These work beautifully as a snack on their own, but they also elevate a cheese board or round out a casual appetizer spread.
- If lumpia wrappers are hard to find, wonton wrappers are a solid substitute, though they'll be slightly thinner and crispier.
Save These crispy garlic lumpia chips remind me that the best snacks don't need to be complicated—just good ingredients, a little time, and the willingness to fill your kitchen with the aroma of toasted garlic. Make them once, and they'll become a regular in your rotation.