Pin it My neighbor brought over a plate of lumpia chips one afternoon, and I was instantly transported to a Filipino street fair I'd visited years ago. The crispness of those fried wrappers melting on my tongue, paired with her homemade chicken cream cheese dip, made me realize how simple ingredients could create something unexpectedly craveable. When she mentioned she'd started using an air fryer to make them, I was skeptical at first, but one batch later, I was hooked. Now I keep lumpia wrappers stocked in my freezer just for the moments when I need a quick, impressive snack that tastes like it took way more effort than it actually did.
I made this for a book club gathering once, expecting people to pick at the chips politely while we discussed whatever literary masterpiece we'd chosen. Instead, the dip disappeared halfway through the first chapter, and someone actually asked if I could email her the recipe before dessert. That's when I knew this was a keeper—a dish that whispers an invitation to the table and makes people forget their manners in the best way.
Ingredients
- Lumpia wrappers: These thin, delicate sheets are the foundation of your chips, and they crisp up like magic in hot air. Don't thaw them straight from the freezer; let them sit out for a few minutes so they're easier to cut without tearing.
- Neutral oil: A light brush is all you need here—this isn't deep frying, so resist the urge to drench them.
- Salt and garlic powder: These humble seasonings are your secret handshake with flavor; don't skip the garlic if you want people asking what makes these taste so good.
- Cream cheese: The creamy heart of your dip, and it needs to be softened so it blends into silk rather than lumps.
- Cooked chicken breast: Finely shredded is the key—big chunks feel awkward on a chip, but tender threads meld into every bite.
- Mayo, sour cream, and lemon juice: This trio is the magic triangle that keeps the dip from tasting one-dimensional; the lemon juice especially prevents it from feeling heavy.
- Green onions: The final flourish that makes people think you're fancy, though you really just chopped something for thirty seconds.
Instructions
- Get your air fryer ready:
- Preheat to 350°F while you prep everything else. A hot air fryer is non-negotiable for that golden, shatteringly crisp texture.
- Cut your wrappers into chips:
- Slice each wrapper into four strips or triangles, depending on what size feels right in your hand. The uniform pieces cook evenly and look intentional on a serving plate.
- Coat lightly and season:
- Brush each piece with just enough oil to catch the light, then sprinkle with salt and garlic powder. This is where restraint pays off—too much oil and they'll be greasy instead of crisp.
- Air fry until golden:
- Spread them in a single layer in the basket and fry for 4 to 5 minutes, shaking halfway through so every edge gets golden. You're listening for the sound of silence—that moment when the sizzle stops and you know they're done. Work in batches if needed.
- Cool before serving:
- Let them rest on a clean surface for a minute so they finish crisping as they cool. Warm chips are vulnerable to sogginess, but cooled chips stay crisp for hours.
- Build your dip:
- Whisk cream cheese, mayo, sour cream, and lemon juice until smooth and cloud-like. This base is forgiving and comes together faster than you'd think.
- Fold in the good stuff:
- Gently mix in the shredded chicken, green onions, and all the seasonings, tasting as you go. This is your moment to adjust salt and pepper until it feels right on your tongue.
- Serve and enjoy:
- Transfer the dip to a serving bowl alongside your cooled chips, or refrigerate until guests arrive. Either way, watch it disappear.
Pin it There's a quiet magic in being the person who brings something unexpected to the table. I watched my friend's daughter steal three more chips when she thought no one was looking, and her mom laughed and said, "Yeah, I know—that's why I make them." It's become one of those recipes that tastes like thoughtfulness dressed up as simplicity.
Small Tweaks That Change Everything
Once you've made this once, you'll realize how easy it is to make it yours. A dash of hot sauce in the dip transforms it from friendly to addictive, and a pinch of chili flakes scattered over the chips adds a whisper of heat. I've also discovered that swapping out half the mayo for Greek yogurt makes the dip lighter without sacrificing any of that creamy satisfaction, though the original version is perfection if you're not in the mood to experiment.
Why Air Frying Changes the Game
Before I started air frying these, I'd make them in the oven, and they were... fine. But fine isn't memorable. The air fryer circulates heat with an intensity that creates a shatteringly crisp texture while using just a whisper of oil, and suddenly a simple snack becomes the kind of thing people remember and ask about. Plus, your hands don't smell like a deep fryer for a week, and cleanup is laughably easy—I can be back to my couch in ten minutes total.
Shortcuts and Substitutions That Actually Work
This recipe is built for flexibility because real life is messy and sometimes you don't have fresh poached chicken waiting in the fridge. Rotisserie chicken shredded fine works beautifully, and so does leftover chicken from literally any source. Wonton wrappers can absolutely stand in for lumpia wrappers if that's what your grocery store has, though you might need to cut them smaller since they're slightly thicker. The dip is equally forgiving—if you don't have sour cream, use extra mayo; if you're out of green onions, fresh herbs like cilantro or parsley add brightness.
- Rotisserie chicken saves you a cooking step and tastes just as good as if you'd poached it yourself.
- Make the dip the morning of and let the flavors get friendly in the fridge before your guests arrive.
- If you're feeding a crowd, the recipe doubles easily, and both the chips and dip hold up beautifully for a couple of hours.
Pin it This recipe has quietly become my go-to when I want to impress without stress. It's the kind of dish that feels like you tried, tastes like you know what you're doing, and leaves everyone wondering why they don't make it at home.
Recipe FAQs
- → What are lumpia wrappers made of?
Lumpia wrappers are thin dough sheets made primarily of flour and water, used for wrapping fillings before frying or baking.
- → Can I use a different cooking method for the lumpia chips?
Yes, lumpia wrappers can also be baked or deep-fried to achieve a crispy texture similar to air frying.
- → How should I store leftover dip?
Keep any unused dip refrigerated in an airtight container for up to 2 days to maintain freshness.
- → Is it possible to make the dip spicier?
Absolutely, adding hot sauce or chili flakes into the dip mixture will enhance its heat level.
- → What can substitute lumpia wrappers if unavailable?
Wonton wrappers make a great substitute and crisp up well when air-fried or baked.