Save I stumbled on this combination by accident one Saturday afternoon when I had leftover chicken and a pack of lumpia wrappers I bought for a party that never happened. I was craving something crunchy but didn't want to deal with hot oil, so I tossed the wrappers in the air fryer and they puffed up into these shatteringly crisp chips. The dip came together while they cooled, and honestly, I ate half the batch standing at the counter before anyone else got home.
The first time I served this at a small gathering, my friend who grew up eating lumpia in Manila raised an eyebrow at the chips, then dipped one cautiously. She went back for six more and asked if I had extra wrappers in the freezer. That quiet approval meant more to me than any compliment, because she doesn't fake enthusiasm about Filipino food.
Ingredients
- Lumpia wrappers: These thin, delicate wrappers crisp up beautifully in the air fryer and shatter like glass when you bite into them, so handle them gently and keep them covered until you're ready to cut.
- Neutral oil: A light brush is all you need to help them bronze and crisp without turning greasy or heavy.
- Salt and garlic powder: Just a sprinkle before air frying gives the chips a savory edge that makes them addictive on their own.
- Cooked chicken breast: Shred it finely so it blends into the dip instead of sitting in chunks, and rotisserie chicken saves you a ton of time.
- Cream cheese: Softened to room temperature, it whips into the base of the dip and makes everything silky and rich.
- Mayonnaise and sour cream: Together they add tang and body, balancing the richness of the cream cheese without making it too heavy.
- Lemon juice: Brightens the whole dip and cuts through the fat, so don't skip it even if you think you don't need it.
- Green onions: They add a fresh, mild bite and a pop of color that makes the dip feel alive instead of flat.
- Garlic powder, onion powder, black pepper, salt: These seasonings build a savory backbone, and tasting as you go is the only way to get it right for your palate.
Instructions
- Preheat the air fryer:
- Set it to 350°F and let it warm up for a few minutes so the wrappers start crisping the moment they hit the basket.
- Prep the wrappers:
- Cut each wrapper into four strips or triangles, brush them lightly with oil, and sprinkle with salt and garlic powder if you want a little extra flavor. Work quickly so they don't dry out and crack on you.
- Air fry in batches:
- Lay the pieces in a single layer without overlapping, and air fry for 4 to 5 minutes, shaking the basket halfway through. They'll puff and turn golden, and you'll hear them crackling as they crisp.
- Make the dip base:
- In a medium bowl, beat together the cream cheese, mayonnaise, sour cream, and lemon juice until it's smooth and fluffy with no lumps.
- 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 it and adjust the salt or lemon if needed.
- Serve:
- Transfer the dip to a bowl and set it out with the cooled chips. If you're making it ahead, cover and chill the dip, then let it sit at room temperature for 10 minutes before serving so it's not stiff.
Save One evening I made this for myself as dinner, dipping chip after chip while watching something forgettable on TV, and I realized that sometimes the best meals are the ones you don't plan or photograph. It was just me, a bowl of creamy dip, and a pile of crackling chips, and I felt completely content.
Making It Your Own
If you like heat, stir a spoonful of sriracha or a pinch of chili flakes into the dip, or dust the chips with cayenne before air frying. I've also swapped the chicken for canned tuna or even crab when I'm feeling fancy, and it works beautifully as long as you keep the seasoning balanced.
Storage and Reheating
The dip keeps in the fridge for up to three days in an airtight container, and it actually tastes better the next day once the flavors have melded. The chips lose their crispness quickly, so I only make as many as I'll eat that day, but you can pop them back in the air fryer at 300°F for a minute or two to revive them if they've gone soft.
Serving Suggestions
This works beautifully as a party appetizer, a midday snack, or even a light lunch if you're not too hungry. I've served it alongside sliced vegetables for people who want something lighter, and it's great with a cold beer or a crisp white wine.
- Add a squeeze of calamansi or lime over the dip just before serving for a bright, citrusy kick.
- If you can't find lumpia wrappers, wonton wrappers work in a pinch and crisp up just as nicely.
- For a smoky twist, toss a pinch of smoked paprika into the dip or sprinkle it over the chips.
Save This recipe has become my go-to whenever I need something quick, impressive, and deeply satisfying without much fuss. I hope it brings you the same kind of easy joy it's brought me, one crispy, creamy bite at a time.
Recipe Help
- → Can I use wonton wrappers instead of lumpia wrappers?
Yes, wonton wrappers make a great substitute and will crisp up nicely in the air fryer, providing a similar texture.
- → How can I make the dip spicier?
Add a dash of hot sauce or sprinkle some chili flakes into the cream cheese mixture to give the dip a spicy kick.
- → What is the best oil to brush on the wrappers before air frying?
Neutral oils like canola or vegetable oil are ideal for brushing the wrappers to ensure even crisping without overpowering flavors.
- → Can I prepare the chicken cream cheese dip in advance?
Yes, the dip can be made ahead and refrigerated until ready to serve, allowing flavors to meld and saving prep time.
- → Is an air fryer necessary for this dish?
While an air fryer gives the chips a perfect crunch with less oil, you can also bake the wrappers in the oven at a similar temperature for comparable results.