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Air Fryer Chai-Spiced Crisps with Vanilla Bean Dip

Wonton wrappers brushed with oil, dusted in a warm chai sugar, and air fried into crackly shards, served with a cool vanilla-bean yogurt dip.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Indian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • 22 wonton wrappers or 6 small flour tortillas
  • 2 tbsp neutral oil or melted coconut oil
  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/8 tsp ground black pepper
  • ground clove or allspice a pinch, optional
  • 1/4 tsp fine salt
For the vanilla bean dip
  • 1 cup whole-milk Greek yogurt or creme fraiche
  • 2-3 tbsp honey or maple syrup
  • 1 vanilla bean seeds scraped, or 1.5 tsp vanilla paste
  • salt a pinch
  • 1-2 tbsp softened cream cheese optional, for body

Equipment

  • Air fryer
  • Pastry brush
  • Small bowl

Method
 

  1. Combine the sugar, cinnamon, cardamom, ginger, pepper, clove, and salt.
  2. Cut the wrappers into triangles. Brush both sides lightly with oil and dust one side with the chai sugar, pressing gently.
  3. Preheat to 320°F. Cook in a single layer 4 to 6 minutes, flipping halfway, until golden and crisp. Watch closely at the end.
  4. Stir the yogurt with the honey, vanilla seeds, salt, and cream cheese. Serve with the cooled crisps.

Notes

Don't skip the black pepper in the chai blend — it's what makes it read as chai.
320°F so the sugar doesn't burn.
Cool completely for full crunch.