Save to Pinterest I discovered these crispy garlic lumpia chips at a late-night Filipino food market, watching a vendor pull golden shards from a bubbling oil bath. The crackling sound they made was hypnotic, and that first bite—where the garlic hit first, then the satisfying crunch—changed how I thought about snacks. Now whenever I want something that feels fancy but takes hardly any time, I turn to my air fryer and a stack of lumpia wrappers.
My roommate came home to the smell of toasted garlic filling our tiny kitchen, and before I could even plate them, she'd grabbed a handful straight off the cooling rack. That's when I knew this recipe was keeper—not because it impressed anyone, but because it made someone genuinely happy in the most uncomplicated way.
Ingredients
- Lumpia wrappers: These thin rice paper rectangles are what make the magic happen—they crisp up impossibly fast in the air fryer, so don't skip the quality ones if you can find them.
- Neutral oil: Canola or vegetable oil stays neutral and lets the garlic shine; I learned the hard way that olive oil can turn bitter at high heat.
- Garlic cloves: Minced fresh garlic that you'll gently toast until golden—this step is where the entire flavor lives, so don't rush it.
- Sea salt and black pepper: Just enough to heighten the garlic without overpowering it, but taste as you go because wrappers vary in saltiness.
- Fresh parsley or chives: Optional but they add a bright finish and make the chips look intentional rather than thrown together.
Instructions
- Warm up your air fryer:
- Set it to 180°C and let it preheat for those full 3 minutes—this gives you an even cook from the first batch and prevents soggy centers.
- Slice your wrappers:
- Stack them neatly and cut into thin strips about the width of your pinky finger, or cute little triangles if you're feeling playful. The thinner you cut them, the crispier they'll become.
- Toast the garlic in oil:
- Heat the oil on low and watch as you add the minced garlic—it should smell amazing within 30 seconds and turn pale golden around 2 minutes. Pull it off heat before it darkens or tastes harsh, then let it cool just a touch so it doesn't wilt the wrappers.
- Coat your chips:
- Toss the sliced wrappers in a bowl with that fragrant garlic oil, salt, and pepper. Be gentle here—these are delicate and they'll break if you're too aggressive.
- Arrange in the basket:
- Lay them in a single layer without overlapping; if they stack, they'll steam instead of crisping. Work in batches if your air fryer is small—impatience here means uneven results.
- Air-fry until golden:
- Start at 5 minutes, shake the basket halfway through so everything colors evenly, and check around 6 minutes. They'll look slightly pale and then suddenly turn the perfect shade of golden brown in what feels like an instant.
- Cool and finish:
- Lay them on a wire rack so air can circulate and they stay crispy. They'll crunch even more as they cool, which is the whole point.
Save to Pinterest I brought a batch of these to a potluck once in a little paper cone, and by the end of the night someone asked if they were store-bought. That question felt like the highest compliment—they looked professional and tasted cared for, but nobody knew how effortless they really were.
Flavor Play & Variations
The beauty of this recipe is that it's a blank canvas for whatever your mood calls for. A pinch of chili flakes transforms them into something smoky and dangerous, while smoked paprika adds a barbecue vibe that pairs perfectly with ranch or sour cream dips. I've even dusted them with a little garlic powder and nutritional yeast when I wanted umami without oil, and they were still phenomenal—the wrappers themselves carry so much potential.
Dipping & Serving Ideas
These chips love a good dip almost as much as they love being eaten plain. Sweet chili sauce creates that hot-and-sweet contrast that makes you reach for another handful, while a simple rice vinegar mixture brings brightness and cuts through the richness. My personal discovery was mixing soy sauce with a touch of sesame oil and a squeeze of lime—suddenly they tasted like a completely different snack, which taught me that presentation and context matter just as much as the recipe itself.
Storage & Make-Ahead Tips
These are genuinely better the day you make them when they're at peak crispness, but they keep in an airtight container for up to three days if you can resist eating them all at once. If they ever go soft—which happens to everyone—a quick 2-minute air-fry at the same temperature brings them right back to life, as if they never lost their crunch.
- Store them in a paper bag first if they release any steam, then transfer to airtight once completely cool.
- Make the garlic oil the night before if you want to speed up the morning assembly.
- Double the batch because they disappear faster than you'd expect and everyone wishes there were more.
Save to Pinterest These chips prove that the best snacks don't need complicated techniques or a long ingredient list—just good timing, aromatic garlic, and a little bit of heat. Once you've made them once, you'll find yourself reaching for lumpia wrappers every time you need something that feels special in the simplest way possible.
Recipe Questions
- → What kind of wrappers are used for these chips?
Thin lumpia (spring roll) wrappers are sliced into strips or triangles to achieve the crispiness when fried.
- → How is the garlic flavor incorporated?
Garlic cloves are minced and gently sautéed in neutral oil to release aroma, then drizzled over the wrapper strips before frying.
- → Can an air fryer be used for cooking?
Yes, an air fryer cooks the chips evenly to a golden crisp in about 5 to 7 minutes, keeping them light and crunchy.
- → Are there optional garnishes for these chips?
Chopped fresh parsley or chives can be added for a fresh, herbal note and visual appeal.
- → What are some suggested dipping options?
These chips pair well with sweet chili sauce, vinegar dips, or any favorite dipping sauce to enhance flavor.