Crispy Garlic Lumpia Chips (Printable Version)

Thin lumpia strips infused with garlic, lightly seasoned and air-fried to crisp perfection.

# Needed Ingredients:

→ Lumpia Wrapper

01 - 10 lumpia (spring roll) wrappers

→ Garlic & Oil

02 - 3 tablespoons neutral oil (canola or vegetable)
03 - 4 large garlic cloves, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon ground black pepper

→ Garnish (optional)

06 - 1 tablespoon chopped fresh parsley or chives

# Steps:

01 - Preheat the air fryer to 350°F (180°C) for 3 minutes.
02 - Stack lumpia wrappers and cut into strips or triangles approximately 1.2 inches (3 cm) wide.
03 - Warm oil over low heat in a small saucepan. Add minced garlic and sauté until golden and fragrant, about 2 minutes. Remove from heat and let cool slightly.
04 - Place sliced wrappers in a large bowl, drizzle with garlic oil, season with salt and pepper, and gently toss to coat evenly.
05 - Place coated wrappers in a single layer inside the air fryer basket. Cook in batches if necessary to avoid overcrowding.
06 - Air-fry for 5 to 7 minutes, shaking the basket halfway through, until chips are crisp and golden brown.
07 - Remove chips onto a wire rack to cool. Repeat the process with remaining wrappers.
08 - Garnish with fresh parsley or chives if desired. Serve immediately or store in an airtight container.

# Expert Advice:

01 -
  • They come together in under 25 minutes with minimal ingredients and zero fussing.
  • The garlic infuses every crispy bite without any greasy heaviness.
  • They're addictive enough to disappear at parties, yet simple enough to make on a random Tuesday afternoon.
02 -
  • The garlic oil needs to be actually golden, not brown—dark garlic tastes bitter and ruins the entire snack, which I learned by making that exact mistake.
  • Don't crowd the air fryer basket or they'll turn chewy instead of crispy; smaller batches guarantee that perfect shattering crunch.
03 -
  • If your air fryer runs hot, start checking at 4 minutes—every machine is a little different and burned chips are sad chips.
  • The moment they come out of the fryer, they're still slightly pliable; shape them into a bowl or curved chip before they fully cool if you want something with personality.
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