Spam Chips: Crispy Fried Spam You Can’t Stop Eating

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I’ve been eating Spam basically as long as I can remember. My Japanese grandparents were forced into the Japanese internment camps during WWII, and since basically all meat was being diverted to the war effort, Spam was one of the only meat products that was affordable and available. So Japanese-Americans, including my grandparents, started incorporating it into their cooking with dishes like Spam and rice and Spam musubi, and what started out of necessity later became part of our culture. These dishes have been passed down through the generations and are such comfort foods for me and my family.

You also seriously need to try Pork Tamago Onigiri, a recipe using Spam that originates from Okinawa!

That being said… I’ll be honest with you: when I first saw someone making spam chips, I was totally skeptical. Like I mentioned, I grew up eating Spam all the time, but turning it into chips? That seemed like one of those weird internet recipes that sounds better than it actually tastes.

But then I tried making these crispy spam chips myself, and WOW. They’re SO good! Think of them like bacon chips, but with that signature Spam flavor. They’re salty, crispy, and seriously impossible to stop eating once you start. My family devoured the entire batch in minutes, and I ended up making a second round the same day.

I also learned from some of the Filipino commenters on my IG post that this is actually a common way to eat Spam in the Philippines! I love learning about different cultures, so that’s super dope.

Get Recipe Ingredients

Are spam chips just fried spam?

Spam chips are thin slices of Spam fried (or air-fried) until they go crunchy, like a salty, meaty potato chip. So yes, they are essentially fried spam taken to its crunchiest extreme: slice it thin, crisp it up, and it curls into a chip you can scoop or snack on straight. Thin, even slices are the trick to getting fried spam that crisps instead of steams.

What Makes These Spam Chips So Good

The magic of this spam chips recipe is all about getting them super thin and frying them until they’re perfectly crispy. When Spam came off the production line in 1937, I don’t think anyone imagined it would eventually be turned into chips, but here we are!

The texture is where these really shine. They get this incredible crunch that’s somewhere between a potato chip and crispy bacon. I season mine with garlic powder and shichimi togarashi, a common Japanese spice mixture containing seven ingredients that adds the perfect amount of heat and umami. And before you ask (because SO many people asked this on my Instagram reel), no, I don’t add salt! Spam is already salty enough on its own.

Shichimi is the finishing sprinkle in my Miso Glazed Salmon Musubi with Garlic Butter Rice too, where it lands on top of miso-glazed baked salmon and garlic butter rice wrapped in nori.

The dipping sauce is super simple: just Sriracha mixed with mayo. It adds a creamy, spicy contrast that balances out the richness of the fried Spam. I also recommend serving these with rice to make a full meal and balance everything out. Or try making Katsu Spam Fries, which is a similar concept, just no rice!

Tips for Making Perfect Spam Chips

1. Use a Vegetable Peeler for Ultra-Thin Slices

This is THE most important tip for this entire recipe. You need to slice the Spam super thin to get that crispy chip texture.

A vegetable peeler allows you to create uniformly thin slices, which is exactly what you want here. A knife just won’t give you the same results.

Hold the block of Spam firmly on a cutting board and run the vegetable peeler along the length, just like you’re peeling a carrot. You’ll get these beautiful, paper-thin slices that are perfect for frying. It might take a minute to get the hang of it, but once you do, it’s super fast.

2. Don’t Overcrowd the Pan

I know it’s tempting to throw all the Spam slices in at once to speed things up, but resist that urge! If you overcrowd the pan, the oil temperature will drop and your chips will end up greasy instead of crispy.

Fry them in batches, and it’s totally fine if they overlap a little bit in the pan. Just make sure there’s enough room for the oil to circulate. Each batch takes about 5 to 7 minutes, depending on how crispy you like them. I personally go for the full 7 minutes because I love that extra crunch.

3. Watch the Oil Temperature

You want your oil at medium heat, not screaming hot. If the oil is too hot, the spam chips will burn on the outside before they get crispy all the way through. If it’s too cool, they’ll absorb too much oil and get soggy.

The oil should be bubbling gently when you add the Spam slices. If you want to get technical, aim for around 325-350°F. But honestly, I just eyeball it and adjust the heat as needed while cooking. If you’re looking for another easy fried recipe, check out my Easy Japanese Fried Rice Recipe (Chahan) for more crispy deliciousness.

4. Drain Them Well

This step is crucial for maximum crispiness! After frying each batch, transfer the spam chips to a plate lined with several paper towels. Let them drain for a few minutes before moving to the next step.

They’ll actually continue to crisp up as they cool down, so don’t worry if they seem a little soft right out of the oil. That’s totally normal. The paper towels will absorb all that excess oil, leaving you with perfectly crispy chips.

5. Season While They’re Still Warm

Once the last batch is done draining, toss all the spam chips together in a mixing bowl with the garlic powder and shichimi togarashi while they’re still warm. The warmth helps the seasonings stick better and the flavors really penetrate the chips.

Shichimi togarashi is traditionally used as a finishing spice and is ubiquitous in restaurants in Japan, so it’s perfect for this application. If you can’t find shichimi togarashi at your local store, you can order it online or substitute with red pepper flakes mixed with a little sesame seeds and nori flakes.

Storage and Leftovers

I don’t recommend storing them, honestly. Refrigerating them will make them soggy, and honestly, these are best eaten fresh and warm, so just make as much as you’ll eat in one sitting. They’re so quick and easy to make that you can always fry up another batch when the craving hits.

How to Make Spam Chips

INGREDIENTS

• 1 tin of Spam
• 2 cups vegetable oil (or enough to fill your pan about 1/2 inch deep)
• 2 tsp garlic powder
• 1 tsp shichimi togarashi (or substitute with red pepper flakes and sesame seeds)
• Mayo and Sriracha, mixed to taste for dipping

Substitution Notes: You can use any variety of Spam for this recipe. The classic works great, but I’ve also tried it with Spam Lite and Spam with Bacon, and both were delicious. For the oil, any neutral oil works (I like avocado oil, but I know it’s expensive). If you’re feeling adventurous, try seasoning with different spice blends. For more crispy goodness, try my Rice Paper Croissant made in the air fryer!

Equipment

• Vegetable Peeler
• Frying Pan

INSTRUCTIONS

1. Prepare the oil

Pour oil into a medium frying pan over medium heat (2 cups is an estimate. Fill the pan until it’s about 1/2 inch deep).

2. Slice the Spam

While the oil is heating, remove the Spam from the tin and use a vegetable peeler to make super thin slices.

3. Fry the Spam

Start putting the slices into the oil. It’s ok if they overlap a bit, so you can fit a bunch in at a time. Fry each batch for 5-7 minutes depending on how crispy you want them. When done, transfer them to a plate lined with several paper towels to drain. They’ll get more crispy as they rest.

4. Season the Spam Chips!

Once the last batch is done, give it time to drain and get crispy, then transfer to a mixing bowl and toss with the garlic powder and shichimi togarashi.

5. Plate them

… and enjoy!

These spam chips are perfect for game day snacks, movie night munchies, or anytime you’re craving something salty and crispy. They’re also a total conversation starter! Everyone who tries them is always surprised by how good they are.

Would you try making spam chips? Let me know in the comments! And if you’re into fun, creative snack recipes, you might also enjoy my 3 Must-Try Rice Krispies Treats Recipes for something on the sweeter side.

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