Save to Pinterest I was hunting through my freezer one afternoon when I spotted a stack of lumpia wrappers I'd bought weeks ago and totally forgotten. Instead of thawing filling and rolling dozens of lumpia, I wondered what would happen if I just crisped them up like tortilla chips. Twenty minutes later, I had a bowl of golden, shatteringly crisp chips and a leftover chicken situation that turned into the creamiest, most addictive dip I've made in months.
The first time I served these at a potluck, I watched three people hover near the bowl, pretending to chat but really just scooping dip onto chip after chip. One friend asked if I'd brought enough for her to take some home, and I realized I'd accidentally created something dangerously easy to finish in one sitting. Now I double the batch every time.
Ingredients
- Lumpia wrappers: These thin, delicate wrappers crisp up beautifully in the air fryer with just a light brush of oil, turning golden and flaky without any deep frying.
- Neutral oil: Canola or vegetable oil works perfectly here because it doesn't compete with the seasonings and helps the wrappers brown evenly.
- Salt and garlic powder: A simple sprinkle before air frying adds just enough flavor to make the chips addictive on their own.
- Cooked chicken breast: Shredded finely, it blends into the dip seamlessly and adds a savory, satisfying texture that makes this more than just a creamy spread.
- Cream cheese: Softened to room temperature, it whips into the base without lumps and gives the dip that rich, tangy backbone.
- Mayonnaise and sour cream: Together they create a silky, smooth consistency that clings to every chip without being too heavy.
- Lemon juice: A small squeeze brightens everything and cuts through the richness, making each bite feel balanced.
- Green onions: Chopped fine, they add little bursts of freshness and a mild bite that wakes up the whole dip.
- Garlic powder, onion powder, black pepper: These pantry staples build a savory depth that tastes like you simmered something for hours, even though you didn't.
Instructions
- Preheat and prep:
- Set your air fryer to 350°F and let it warm up while you cut the wrappers. This ensures they start crisping the moment they hit the basket.
- Season the wrappers:
- Slice each wrapper into four strips or triangles, brush them lightly with oil, and sprinkle with salt and garlic powder. Don't skip the brush step or they'll stay pale and chewy.
- Air fry in batches:
- Arrange the pieces in a single layer without overlap and air fry for 4 to 5 minutes, shaking the basket halfway through. They go from golden to burnt fast, so keep an eye on them.
- Make the dip base:
- In a medium bowl, beat together the softened cream cheese, mayonnaise, sour cream, and lemon juice until completely smooth. If there are lumps, keep mixing.
- Fold in the chicken and seasonings:
- Stir in the shredded chicken, green onions, garlic powder, onion powder, black pepper, and salt until everything is evenly distributed. Taste and adjust the salt if needed.
- Serve:
- Transfer the dip to a serving bowl and set it out with the cooled chips. If you're not serving right away, cover the dip and refrigerate until guests arrive.
Save to Pinterest There's something about watching someone dip a chip, taste it, pause, and then immediately reach for another that makes all the little steps worth it. This recipe has become my go-to whenever I need to bring something that feels special but doesn't chain me to the stove, and every time I make it, I'm reminded that the best appetizers are the ones people can't stop eating.
Storage and Make-Ahead Tips
The chips stay crisp for up to three days if you keep them in an airtight container at room temperature, which means you can make them a day ahead and free up your air fryer for something else. The dip holds beautifully in the fridge for up to two days, and I've found it actually tastes even better after the flavors have had time to meld overnight.
Variations and Substitutions
If you can't find lumpia wrappers, wonton wrappers work just as well and crisp up the same way, though they're slightly thicker. For a lighter version, swap the mayonnaise for Greek yogurt, or add a spoonful of hot sauce or a pinch of chili flakes to the dip if you want a little heat. Rotisserie chicken saves time, and leftover turkey works beautifully too.
Serving Suggestions
I like to set these out with a side of pickled vegetables or a small dish of sliced cucumbers to balance the richness, and they pair surprisingly well with a crisp white wine or a light lager. If you're serving a crowd, double the dip because it disappears faster than you'd think.
- Serve with fresh veggie sticks like celery or bell peppers for a lighter contrast.
- Garnish the dip with extra green onions or a sprinkle of paprika for color.
- Keep extra chips on standby because guests will finish the first batch before you expect.
Save to Pinterest These chips and dip have earned a permanent spot in my appetizer rotation, and I hope they become one of your easy wins too. Once you taste how good a homemade chip can be, store-bought will feel like a distant second.