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There’s nothing wrong with chips, but let’s be honest—sometimes you want something that actually feels like a snack. These ideas go beyond the bag and give you flavor, texture, and a reason to put the chips back in the pantry. Some are crisp, some are chewy, and all of them hold their own. They’re easy to share, harder to stop eating. And yes, they’ll make you forget about the chips.
Air Fryer Empanadas
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Air Fryer Empanadas bring flaky crust and a hot, savory filling without the grease. They’re crisp on the outside, packed with flavor inside, and easy to batch up for sharing. You can use store-bought dough or make your own—it works either way. These are the kind of snack that makes chips feel like a backup plan.
Get the Recipe: Air Fryer Empanadas
Smoked Salmon Dip
Smoked Salmon Dip is smooth, salty, and just rich enough to keep you coming back. It’s good with crackers, but even better spooned onto cucumbers, toast, or whatever’s within arm’s reach. You can make it ahead or mix it together right before serving. Either way, no one’s asking for chips when this is around.
Get the Recipe: Smoked Salmon Dip
Air Fryer Fried Pickles
Air Fryer Fried Pickles are crunchy, tangy, and gone before you realize you made enough to share. They’re coated in breadcrumbs, crisped up without oil, and still give that sharp bite you want from a good snack. Dip them in ranch or eat them plain—they hold their own either way. The bag of chips won’t even get opened.
Get the Recipe: Air Fryer Fried Pickles
Samosas
Samosas are flaky on the outside, filled with warm spiced potatoes or meat inside, and made for eating with your hands. They’ve got crunch, heat, and depth in every bite. Serve them with chutney or just eat them straight. Once these hit the table, chips start to feel a little pointless.
Get the Recipe: Samosas
Char Siu Bao
Char Siu Bao are soft, pillowy buns filled with sweet and savory roasted pork. The dough steams up light while the filling stays rich and meaty. They’re a snack, but they eat like something more. You won’t miss the crunch of chips when your hands are full of bao.
Get the Recipe: Char Siu Bao
Vietnamese Summer Rolls
Vietnamese Summer Rolls are fresh, chewy, and loaded with herbs, shrimp, and noodles. Wrapped in rice paper and served cold with a dipping sauce, they’re light but still satisfying. You don’t need to deep-fry anything or heat up the oven. These have texture and flavor that no chip can touch.
Get the Recipe: Vietnamese Summer Rolls
Har Gow
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Har Gow are shrimp dumplings with translucent wrappers that hold together just long enough to make it to your mouth. The filling is simple but well-seasoned, and the texture’s the reason you keep reaching for more. Steam a batch and they disappear. Not a single person will be reaching for chips.
Get the Recipe: Har Gow
Mochiko Chicken
Mochiko Chicken is crisp, slightly sweet, and holds its crunch longer than most fried chicken. The rice flour gives it a different kind of bite, and the seasoning sticks in a good way. It’s solid on its own but even better dipped in sauce. Forget chips—this is the snack people remember.
Get the Recipe: Mochiko Chicken
Air Fryer Spring Rolls
Air Fryer Spring Rolls come out golden and crisp, minus the deep-fryer mess. The filling stays hot and wrapped tight, and the shell gets that satisfying shatter when you bite into it. They’re the kind of snack that shows up hot and gets eaten cold. Chips don’t stand a chance.
Get the Recipe: Air Fryer Spring Rolls
Chicken Karaage
Chicken Karaage delivers deep flavor and crunch without the fuss of a full fry session. Marinated in soy, ginger, and garlic, the chicken is juicy inside and crisp outside. It’s easy to batch up and even easier to eat with your hands. No one’s asking for a snack bowl when this shows up.
Get the Recipe: Chicken Karaage
Thai Fish Cakes
Thai Fish Cakes are bold, chewy, and just spicy enough to get your attention. They’re fried until golden, loaded with herbs, and go straight from the pan to your plate. Serve with a dipping sauce and watch them vanish. Chips are officially on break.
Get the Recipe: Thai Fish Cakes
Thai Curry Puffs
Thai Curry Puffs are like tiny handheld pies stuffed with spiced potatoes or meat. The pastry bakes up flaky, and the filling brings warmth without being too heavy. You can make them ahead and reheat in minutes. They’ve got enough crunch and flavor to make chips feel irrelevant.
Get the Recipe: Thai Curry Puffs
Thai Chicken Satay
Thai Chicken Satay is skewered, grilled, and served with a rich peanut sauce that does most of the talking. The chicken stays tender, and the sauce brings heat, fat, and just enough sweetness. It’s the kind of snack that works just as well at parties as it does solo. Nobody misses chips when this is around.
Get the Recipe: Thai Chicken Satay
