Save My neighbor's kitchen smelled like golden garlic one afternoon when she was preparing for a small gathering, and I wandered over curious about the aroma. She showed me these impossibly thin, crackling chips she'd made from lumpia wrappers, infused with nothing but garlic and oil. I grabbed one before she could arrange them on a plate, and it shattered between my teeth with the most satisfying crunch—I was hooked immediately and begged for the technique.
I made these for the first time on a lazy Sunday, thinking they'd be a simple snack while watching a movie. My partner couldn't stop eating them straight off the cooling rack, and within ten minutes, half the batch had vanished before I could even plate them properly. That's when I realized these weren't just a side dish—they'd become the star of any gathering.
Ingredients
- Lumpia wrappers (spring roll wrappers): These thin, delicate sheets are what create that shattering crispness you're after; look for them in the Asian section of most grocery stores.
- Neutral oil: Canola or vegetable oil lets the garlic shine without competing flavors getting in the way.
- Garlic cloves: Four large cloves become sweet and toasted rather than sharp, creating the heart of this snack.
- Sea salt and black pepper: These humble seasonings balance the garlic's natural sweetness and bring out its depth.
- Fresh parsley or chives: A light garnish that adds color and a hint of freshness, though completely optional if you want to keep it simple.
Instructions
- Heat your air fryer gently:
- Set it to 180°C (350°F) and let it warm for a few minutes so the chips crisp up evenly without burning.
- Slice the wrappers into strips:
- Stack them neatly and cut them into thin strips or triangles about 3 cm wide; this is where your chips get their character and texture.
- Infuse the oil with garlic magic:
- Heat the oil over low heat, add minced garlic, and listen for that gentle sizzle and smell the kitchen transform. After about 2 minutes, when the garlic turns light golden and fragrant, pull it off the heat and let it cool slightly so the residual warmth deepens the flavor.
- Coat the wrappers evenly:
- Toss the sliced wrappers in a bowl with the garlic oil, salt, and pepper, making sure every piece gets touched by that aromatic oil.
- Arrange in the air fryer:
- Lay the coated strips in a single layer without crowding; if you pile them on top of each other, they'll steam instead of crisping.
- Fry and shake:
- Air-fry for 5 to 7 minutes, shaking the basket halfway through, until they turn golden brown and crackle when you move them.
- Cool and rest:
- Transfer to a wire rack so the steam escapes and they stay crispy; this final step makes all the difference between soft chips and truly crunchy ones.
- Finish and serve:
- Sprinkle with parsley or chives if you like, and serve them warm while they're at their most satisfying.
Save The first time I served these at a small dinner party, a guest I'd never fed before grabbed a handful and asked if I made them myself, genuinely surprised they were homemade. That moment taught me that simple, thoughtfully made food often impresses more than complicated recipes ever could.
Why Garlic Oil Changes Everything
Infusing the oil with garlic rather than just mixing in powder or raw garlic creates something entirely different—the heat mellows the garlic's sharp edges and transforms it into something almost sweet and caramel-like. When that infused oil coats the thin wrappers, every piece becomes a vehicle for that subtle, toasted garlic flavor that builds as you eat. This technique is worth learning because it shows up in so many cuisines once you understand how it works.
Making Them Your Own
The beauty of this recipe is how much room you have to play without changing the core technique. I've experimented with adding chili flakes for heat, smoked paprika for depth, even a tiny bit of sesame oil for a twist that felt surprising in the best way. The base—garlicky, crispy, simple—handles all these additions without losing its identity, so don't be shy about making them reflect what you actually want to eat.
Serving and Storage Wisdom
These chips are best served warm within a few hours of frying, when the crispness is still sharp and the garlic aroma still fills your nose. They'll stay crispy for up to three days in an airtight container kept away from moisture, though honestly, they rarely last that long in my house. Pair them with sweet chili sauce, a sharp vinegar dip, or just eat them plain straight from the container like I always do.
- Store in an airtight container at room temperature away from steam and humidity to maintain their crunch.
- If they start to soften, pop them back in the air fryer at 160°C (320°F) for 2 minutes to restore the crispness.
- Make a double batch if you're serving guests because people cannot stop eating just one.
Save These chips remind me that the best snacks are often the simplest ones—a few good ingredients treated with care and respect. They've become my go-to when I want to feel like I'm offering something special without spending hours in the kitchen.
Recipe FAQs
- → What type of wrappers can I use for these chips?
Lumpia wrappers are ideal for their thin, crispy texture, but wonton wrappers can also be substituted if unavailable.
- → How do I achieve the best crispiness?
Ensure the wrappers are sliced thinly and air-fried in a single layer without overcrowding. Shaking the basket halfway helps even crisping.
- → Can I add more flavor to the garlic oil?
Yes, adding chili flakes or smoked paprika to the garlic-infused oil can enhance the flavor profile.
- → What oil works best for infusing garlic flavor?
Neutral oils like canola or vegetable oil allow the garlic aroma to shine without overpowering the chips.
- → How should I store leftover chips?
Store cooled chips in an airtight container to maintain their crispness for several days.