Pin It I was rummaging through the freezer one Sunday afternoon when I found a stack of lumpia wrappers I'd bought weeks ago and completely forgotten. Instead of thawing filling and rolling dozens of lumpia, I grabbed kitchen scissors and started cutting them into rough triangles. Ten minutes later, I had a bowl of golden, shattering chips and a dangerously good dip made from leftover rotisserie chicken. My sister walked in, grabbed a handful, and said this was better than any store-bought chip she'd ever had.
The first time I served these at a potluck, I watched people hover near the bowl, crunching through chip after chip with confused delight. One friend asked if I'd ordered them from a restaurant. I didn't tell her how simple they were until she'd finished half the batch. Now she texts me every few months asking for the dip recipe, even though I've sent it to her three times.
Ingredients
- Lumpia wrappers: These thin spring roll wrappers turn impossibly crisp in the air fryer and shatter like glass when you bite down, keep them covered with a damp towel while you work or they dry out fast
- Neutral oil: Canola or vegetable oil brushed lightly on each piece ensures even browning without greasiness, dont skip this or theyll stay pale and tough
- Salt and garlic powder: A light sprinkle before frying gives the chips just enough savory punch to balance the creamy dip
- Cooked chicken breast: Shred it fine so it blends smoothly into the dip, rotisserie chicken works perfectly and saves you from boiling a whole breast
- Cream cheese: Softened to room temperature, it whips into the base without lumps and gives the dip body that clings to each chip
- Mayonnaise and sour cream: Together they add tangy richness and keep the dip from feeling too dense, I learned this after my first batch turned out dry and crumbly
- Lemon juice: Just a tablespoon brightens everything and cuts through the fat, fresh is better but bottled works in a pinch
- Green onions: Finely chopped, they add little bursts of sharpness and color that make the dip feel fresh instead of heavy
- Garlic powder, onion powder, black pepper, salt: The backbone of flavor here, taste as you go because store-bought rotisserie chicken is already salty
Instructions
- Preheat the air fryer:
- Set it to 350°F and let it warm up for a few minutes. This ensures the wrappers start crisping the moment they hit the basket.
- Cut and season the wrappers:
- Slice each wrapper into four strips or triangles, brush them lightly with oil, then sprinkle with salt and garlic powder if you like. Work quickly and keep unused wrappers covered so they dont curl up on you.
- Air fry in batches:
- Lay the pieces in a single layer without overlapping, fry for four to five minutes, shaking the basket halfway through. Theyll puff slightly and turn deep golden, let them cool on a plate and theyll crisp up even more.
- Make the dip base:
- In a medium bowl, beat together cream cheese, mayonnaise, sour cream, and lemon juice until completely smooth. Scrape down the sides to catch any cream cheese lumps.
- Fold in the chicken and seasonings:
- Stir in shredded chicken, green onions, garlic powder, onion powder, black pepper, and salt until everything is evenly distributed. Taste and adjust salt if needed.
- Serve:
- Spoon the dip into a bowl and surround it with cooled lumpia chips. If youre making this ahead, cover and refrigerate the dip, then crisp the chips just before serving.
Pin It My niece, who usually picks at everything, sat cross-legged on the kitchen floor with a chip in each hand, dipping and crunching in silence. When I asked if she liked it, she looked up and said, This tastes like a hug. I still think about that every time I make this dip.
Customizing the Dip
I've stirred in crumbled bacon when I had some left from breakfast, and once I added a spoonful of Thai sweet chili sauce when I wanted a hint of sweetness. You can swap the chicken for shredded turkey or even canned tuna if thats what you have. A handful of chopped cilantro or a pinch of smoked paprika can shift the flavor in interesting directions. The base is forgiving, so treat it like a canvas.
Storage and Make-Ahead Tips
The dip keeps in an airtight container in the fridge for up to three days and actually tastes better the next day when the flavors marry. The chips lose their crispness within a few hours, so I make the dip the night before and fry the wrappers right before people arrive. If you need to store leftover chips, seal them in a zip-top bag with the air pressed out, but theyll never be quite as shattering as they were fresh.
Serving Suggestions
I like putting the dip in a shallow bowl so theres more surface area for dipping, and I pile the chips in a wide basket lined with parchment. Sometimes I set out a little dish of extra lemon wedges or hot sauce on the side for people who want to tweak their bites. This pairs beautifully with a cold lager or a crisp white wine, and it disappears fast at parties.
- Try serving alongside fresh cucumber slices or bell pepper strips for a lighter option
- Double the dip recipe if youre feeding more than four people, it goes faster than you think
- Sprinkle the finished chips with a tiny bit of furikake or chili flakes for a fun twist
Pin It This recipe reminds me that the best snacks are the ones you throw together on a whim and end up making again and again. I hope your kitchen smells as good as mine did that Sunday afternoon.