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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.
4.71 from 65 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
  • 1/2 tsp cinnamon or nutmeg

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




Tuesday 28th of June 2022

Can I bake with this recipe? Pls it's urgent

Sunday 6th of February 2022

Wow this is really great thanks I will try the one I like here

Abigail

Monday 24th of January 2022

I really love the content! As I have always learnt from you but I want to ask that how many grams will I get from that measurement

Raphael

Saturday 15th of January 2022

Is nutmeg a must ???

Lola Osinkolu

Saturday 22nd of January 2022

No, it's not. You can use cinnamon or vanilla or skip entirely.

Raufikat

Tuesday 4th of January 2022

Hello Chef Lola,

Thank you so much for this recipe. I am very excited to try it!

Please I have a question about the oil foaming up while frying chin-chin. The last time I made chin-chin, the oil foamed so much that it overflowed and set my cooker on fire. I was so traumatised that I haven't tried it again, and that was 3 years ago! Do you have any tips for if that happens or what may have caused it?

Thank you!

Chef Lola's Kitchen

Friday 6th of May 2022

Sorry about that. Avoid using old oil to fry your chin-chin. Use oil made for deep frying; low-quality oil foam a lot. I will suggest that you avoid overloading the pan with too much batter. Use a pan that is big and deep enough. Lastly, avoid overheating the oil.