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How to make Chin chin

Chin Chin Recipe – Sweet crunchy deep-fried snacks made with flour, sugar, milk, butter, and aromatic spice powder like nutmeg or cinnamon.

Here is how to make the Nigerian Chin Chin

 Chin Chin Recipe

Chin chin is a very popular Nigerian snack and it also comes in a savory version too which is more popular in Ghana (a west African country).  The savory version uses a lot of onion, ginger with chili powder.

It’s very common to see this snack being made during festive seasons in Nigeria but since my kids love it so much I make it every now and then.

People have their preferences ranging from the really hard ones to the really soft ones. My preference is just in-between and that’s the recipe I have shared below.

I have also given some tips below on how you can make the soft or the hard version so you could choose your preference.

 

How to make Chin chin

Chin chin can be easily prepared at home without much efforts. All the ingredients you need are all pantry staples and everything comes together in about 30 minutes from start to finish.

In this recipe, I have added cinnamon and cayenne pepper just for a little bit zing!

You will need:

  • Milk
  • Flour
  • Sugar
  • Eggs
  • Butter 
  • Salt 
  • Cayenne pepper (optional)
  • Baking powder
  • Cinnamon or nutmeg
  • Oil for frying 

These snacks are great for teatime, movie nights, game nights or anytime snack

How to check if the oil is hot enough for frying

To check if the oil is hot enough, drop a small piece of dough inside the oil.

  • If the dough stays at the bottom for a long time, then the oil needs to be heated up a little more. 
  • If the dough rises too rapidly, then you may need to turn down the heat a little bit; otherwise, the chin chi will brown too quickly.
  •  If the dough gradually floats to the surface of the oil, then the oil is just right.

Recipe Notes:

  •  Don’t be in a haste to eat your chin chin, let it cool down properly in order for you to enjoy the crunch.
  • If you are using powdered milk just dissolve 2 Tbs of powder milk in 8Tbsp of water then use the required amount in the recipe (6 to 7 Tbsp) and drink the rest!
  • If you plan to store your chin chin, be sure to let it cool down completely before storing it in an airtight container. This will make the chin chin remain crisp and last longer.

Chin chin variations

  • If you want the super-soft chin chin with little to no crunch then add 1 extra tablespoon of butter and an extra 1/4 tsp of baking powder
  • If you are a fan of the super hard chin chin leave out the Egg and the baking powder; at this point, your dough will be hard but if you find it too hard to work then add about 1/2 to 1 tablespoon of milk to make it workable.
Here is how to make the Nigerian Chin Chin

Chin chin

Chin chin - This snack is a very popular Nigerian snack that doesn't last on the Table at all if done right and different people have their preferences ranging from the really hard ones to the really soft ones. My preference is just in-between and thats the recipe I have shared below. However, I have given some tips below on how you can make the soft or the hard version so you could choose your preference.
4.66 from 41 votes
Print Pin Rate
Course: Snack
Cuisine: African
Keyword: baking, easy, homemade
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 People
Calories: 166kcal
Author: Lola Osinkolu

Ingredients

  • 2 1/4 cups all purpose flour
  • 1/4 cup sugar
  • A pinch of Salt
  • 1/4 teaspoon Baking Powder
  • 1 egg large
  • 5 to 6 Tbsp Milk
  • 2 1/2 Tbsp Butter melted
  • vegetable oil for frying

Instructions

  • Mix the Flour, baking powder, Sugar, and Nutmeg together in a Bowl
  • Add the Egg, Melted Butter and Milk to the dry mixture and mix together until a dough is formed and knead the dough for a couple of minutes (about 2 to 4 minutes)
  • Roll the dough it out into a thin sheet of about a 1/4 to 1/6 inch thickness and use a pizza cutter or a knife to cut the dough into tiny pieces as shown in the video above
  • Preheat some oil - enough to deep fry the chin chin and fry until golden brown.
  • Allow to cool completely before serving. Enjoy!

Nutrition

Calories: 166kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 13mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Vitamin A: 45IU | Calcium: 24mg | Iron: 2mg

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Recipe Rating




Mariam

Sunday 18th of October 2020

Please I intend on using margarine t9 make mine. What amount should I use?

Lola Osinkolu

Thursday 22nd of October 2020

You can use the same quantity as the butter.

Mary

Thursday 15th of October 2020

Please, how long can it be stored. I have a chinchin order for next week and am free this week. If i make it this week will it still be fresh, crunchy and sweet next week

Lola Osinkolu

Tuesday 20th of October 2020

It should last for up to a month if properly stored in an airtight container or well sealed plastic bag.

Sher

Saturday 10th of October 2020

Is 5 to 6 tablespoons of milk enough a soft dough?

Lola Osinkolu

Saturday 10th of October 2020

Yes, it is.

Deinfa

Thursday 27th of August 2020

Hello, lovelyy recipe. Can I substitute honey for sugar?

Joy Obogwu

Thursday 27th of August 2020

Good evening ma, Please is there a substitute to using eggs? I want to make it very soft but without eggs ( vegan), How do i go about it. Please you can send me an email: [email protected] Thank you so much and i find your videos very explanatory.

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