How to Make Nigerian Chin Chin

How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe
Nigerian Chin Chin
   Nigerian Chin Chin is a crunchy deep-fried  snack, and quite easy to make.
   It's also a big party favorite and is usually served at birthday parties as an appetizer .It's a nice quick snack for guests and suitable as a movie night snack for the family; Kids love it too.

 The Nigerian Chin Chin is not just a big favorite because of its delicious taste, it is also loved by all because it keeps for a long period(about 4 weeks) if stored properly in airtight containers.

So if you're new at making any Nigerian Snack, you can be a winner with the Nigerian Chin Chin. Chin chin is known as Achomo in Ghana.
How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe

Here's a video on How to Make Nigerian Chin Chin and below is  a detailed recipe for you to follow.Enjoy!

Ingredients for Nigerian Chin Chin 
•1kg of All purpose Flour(Plain Flour)
•200g of Margarine
•150 ml whole milk(100ml of evaporated milk or 75ml Condensed milk or 70g of powdered milk)

Half teaspoon of baking powder(optional)
•100g of granulated sugar
• Half a teaspoon Salt
•1 teaspoonful of ground nutmeg
•3 raw eggs(optional)
•Vegetable Oil (for frying)

•Water(add bit by bit if you are not using whole milk)
(add 50 ml if using evaporated milk,
add 75ml is using Condensed milk,
add 100ml if using Powdered milk.

Preparation for  the Nigerian Chin Chin
-If you are using eggs, beat the eggs and set aside.


- Pour the sugar into a small bowl, add the milk and mix thoroughly.


- In a bigger bowl, add the flour, baking powder, salt and nutmeg.Mix well and then add the margarine. Mix thoroughly with your hands until it looks like fine bread crumbs.

How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe
- Add the eggs and the milk-sugar mixture into the bowl and mix well until you get a smooth but stiff dough.If you are using powdered milk, you can add a little water to get this consistency.

How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe
- Now place  the dough on a floured flat surface and knead for a minute. Then using a rolling pin, roll the dough flat and cut into any shape of choice. Note that the dough doubles in size when placed in the hot oil, so don't cut it too big.


How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe
How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe
 
How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe


- Heat up some oil until very hot and fry the Chin Chin dough. Stir continuously until all the chin chin changes from white to golden brown.
Tip: You have to fry the chin chin in batches and make sure that you don't fry too much at a time , so that you won't end up with ''oil soaked chin chin''
How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe
  - Transfer the fried Chin chin onto a flat pan or tray and leave to cool completely, then store in an airtight container.Enjoy!
How to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe
  There is no special way to enjoy the Nigerian Chin chin.You can eat it at any time of the day and at any occasions and  goes well with a good drink.


Other related recipes :
* Nigerian Chin Chin recipe
* Nigerian Chicken Pie
* Nigerian Sausage Rolls
* Nigerian Egg Roll
* Nigerian Scotch Eggs
* Nigerian Fish Rolls
* Nigerian Fish Pie Recipe
* Nigerian Meat Pie
* Nigerian Buns
* Nigerian Puff puff






By Nky Lily Lete


99 comments:

  1. Anonymous3:57:00 PM

    I love your recipe,very detailed ...

    ReplyDelete
  2. Anonymous2:50:00 PM

    hi,thanks 4 all dis gud reciepeeesss.Nice work.can i use CAKE FLOUR 2 make chin chin?Thanks

    ReplyDelete
    Replies
    1. If you live in the US, cake flour contains NO baking powder. It does however have a lower protein content than regular all purpose flour. Your final product will probably come out more tender, softer. You can still add the baking powder if you choose. If the package says " self-rising" flour then you should omit the baking powder. This type of flour has baking powder and salt added already :-).

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    2. Thanks for the help dearie :)

      Delete
  3. Anonymous1:06:00 PM

    Gonna try this hope it works out well.

    ReplyDelete
  4. Anonymous11:17:00 AM

    can i skip the nutmeg?

    ReplyDelete
    Replies
    1. Yes dear you can skip it..but when added it gives the authentic Nigerian chin chin taste.

      Delete
  5. funmilola9:38:00 PM

    Wao i love that, i tried it today and it works i mean d measurements. U do well ooo.

    ReplyDelete
  6. funmilola9:43:00 PM

    Wao,i love that,i tried it today it works i mean d measurement.u do well ooo

    ReplyDelete
    Replies
    1. Thanks funmi, i'm glad you tried and liked the chin chin recipe :)

      Delete
  7. funmilola9:47:00 PM

    U do weell ooo that is a good measurements.

    ReplyDelete
  8. Anonymous11:53:00 AM

    I will try it this weekend

    ReplyDelete
  9. Anonymous2:17:00 AM

    Pls when Chin chin scatter in the oil,what could be the cause.how can one remedy it

    ReplyDelete
    Replies
    1. It could be that you used a lot of flour or less margarine while mixing the dough. Try using the measurements I have on the page and make sure the oil is also hot before frying.
      To remedy this before frying, add more margarine to the remaining dough, then roll flat and cut into pieces.

      Delete
  10. Nice video. Thanks for sharing!
    You can check out a very tasty recipe of Chin Chin now selling in the UK - Love Chin Chin

    ReplyDelete
  11. From one foodie to another, I say very well done. I have used your chinchin recipe twice now and amazing results both times. I have bookmarked your website now even. My 2nd daughters first bday is coming up and I intend to use your recipes to make as many snacks as I can.
    God bless.

    ReplyDelete
    Replies
    1. Thanks dear ,I feel honored to hear this from a fellow foodie, God bless dear :)

      Delete
  12. moronke8:31:00 AM

    Can I double the amount of sugar you used in this recipe? I really need to know ASAP

    ReplyDelete
    Replies
    1. Yes you can if you want to, but it will be too sweet (sugary).

      Delete
  13. Dear Lily, I just tried your chinchin recipe and it came out right. Its my first time and my husband said twas on-point. I must say your measurements are accurate as I used just 250g of flour and a quarter of allingredients you listed. I love cooking and running into your site today has just awakened that part of me that motherhood had relegated. My family is up for some orisirisi coming weekends. You shouldtry have an App. Your recipesare better and more detailed than those who do. Well done, great site. Quite helpful. God bless.

    ReplyDelete
    Replies
    1. Aww thanks dearie, I definitely will have an app.. and you'll be the first to know. God bless you too :)

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  14. wOW!!! dis is simply amazing. i hav tried chinchin some couple of tyms nd it comes out either too hard or too soft. what if it comes out soft, will it get strong wen cold? nd can i use wheat flour for chinchin? pla reply ASAP. tenx for the insight. God Bless u plenty

    ReplyDelete
  15. wow! dis is simply awesome. i have tried to do chinchin a couple of tyms but it comes out either too soft or strong. what if it comes out soft, will it get strong it gets cold? and can i use wheat flour for it. i need answers ASAP. God bless u plenty.

    ReplyDelete
    Replies
    1. Hi damsel, If you follow my recipe step by step, you won't have problems with making chin chin. As for the soft chin chin dear, it would harden a bit after frying, but may not be very crunchy. And yes dear, you can use wheat flour.
      1 cup of all-purpose flour replace with ¾ cup of whole wheat flour
      1 kilo all purpose flour replaced with 750gram whole wheat flour.

      Delete
  16. Anonymous3:57:00 AM

    Thanks a lot for the recipe nd meaurement,i made chin chin today and it turned out badly,very strong.i and a friend thought it was because of the baking powder added.i will try again nxt time using your recipe

    ReplyDelete
    Replies
    1. Aww dear, next time use my recipe, it's a ''no-fail'', I promise you. And send me a photo of th end product :)

      Delete
  17. Anonymous2:56:00 PM

    IF ONE WANTS TO BAKING ONE BUCKET PAINT OF CHIN CHIN WHAT ARE QUANTITY OF INGREDIENTS REQUIRED

    ReplyDelete
    Replies
    1. What is the weight of one bucket of paint?

      Delete
  18. Anonymous8:28:00 PM

    pls how do i detect plain flour, cake flour and all purpose flour in the market and wot are their differences.

    ReplyDelete
    Replies
    1. You can check on the pack of the flour , it is always written there. You can also ask the person you are buying from, he/she would show you which is which.

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  19. Anonymous6:07:00 PM

    pls wot are the different uses of this different flour..is it dat one can not use the same flour type for cake, meatpie, chin chin etc..pls explain in details so i can understand.. Tanx

    ReplyDelete
    Replies
    1. All purpose flour( a.k.a Plain flour) can be used for any Nigerian snack that calls for flour, same goes to cake flour (which has less gluten than All purpose flour) .
      Self raising flour already has baking powder in it and therefore cannot be used for all recipes.
      So if you have cake flour, use it for your Nigerian snacks, it'll come out fine.

      Delete
  20. Anonymous5:12:00 PM

    How long can d chin chin stay? Can I add preservative if I want it 2 stay 4 as long as a month, and what kind of preservative can I use?

    ReplyDelete
    Replies
    1. Chin chin can stay for up to 3 months without preservatives. Simply store in an airtight container and it will stay crunchy.

      Delete
  21. Anonymous1:55:00 PM

    Five stars for this your recipe and pls keep doing what you are doing. I love all your recipes. Thanks so much

    ReplyDelete
    Replies
    1. Thanks for the 5star review hun. Well appreciated :)

      Delete
  22. Anonymous3:26:00 PM

    Well detailed, may God bless u. But my chinchin isn't crunchy **sad** its not too soft but not as crunchy as I'd like. Please help me!

    ReplyDelete
    Replies
    1. If you want it very crunchy reduce the amount of liquid you add to the dough, and you'll have a very crunchy chin chin :)

      Delete
  23. Anonymous1:50:00 AM

    Ok thanks a lot, but then the dough doesn't smoothen out, it comes out hard and rough kinda cracky not smooth like in the Pix above

    ReplyDelete
    Replies
    1. Maybe you did something wrong, you need to knead the dough until soft and smooth before rolling it out.

      Delete
  24. Anonymous3:02:00 PM

    My chin chin takes up d oil I use 2 fry it n also burns.What could be d problem?

    ReplyDelete
    Replies
    1. I can almost assure you that you either fried too much chinchin at a time or didn't wait for the oil to get hot.
      If you fried too much at a time, it will lower the temperature of the oil and you end up with ''oil soaked chin chin'', same as when you make use of not so hot oil.

      Delete
  25. Anonymous9:29:00 AM

    helo lily, i wnt to a BIG TANkS for d grt job ur doing here, i am particularly grtful to u. God bless u

    ReplyDelete
    Replies
    1. You're welcome hun, God bless you too :)

      Delete
  26. Anonymous9:41:00 AM

    pls lily wot do i do, my make chinchin for sales purpose bt its nt rily giving any tangible gain wen av remove my capital. Pls help.

    ReplyDelete
    Replies
    1. Hi dear, sorry I can't be of help. I don't make for sale, but you can try to cut off on the eggs and how it goes.

      Delete
  27. Anonymous9:44:00 AM

    helo lily, is there a diffrnt method for chichin wen it made for sales purpose or i jst nid to cut off some ingredient, so as to reduse my capital?

    ReplyDelete
    Replies
    1. You can omit the eggs, but all other ingredients are necessary.

      Delete
  28. Anonymous9:46:00 AM

    pls lily can i get ur email address so i communicate wit u bette. Mine is gladyssubai@gmail.com tnx.

    ReplyDelete
    Replies
    1. You can get me at: Nigerianfoodtv@gmail.com

      Delete
  29. Anonymous6:30:00 PM

    Great Job you are doing here ma'am!Pls can I use the regular wheat used as swallow for this chinchin and the quantity too plssss! How can I use stove to bake my chinchin instead of frying#trying to eat healthy#. Thanks so much and God bless you ma

    ReplyDelete
    Replies
    1. Yes you can make use of wheat flour, use about 800grams. So sorry I don't know how you can use a stove to bake chin chin. I'll update you when I find out :)

      Delete
  30. Anonymous5:39:00 PM

    I jus used ur recipe now now and d result was wow! Thought d 1st set was very brown cos I set d temp of d deep fryer too high but wen I reduced it,subsequent ones turned out perfect. Tanx a lot

    ReplyDelete
  31. Anonymous12:22:00 AM

    if the chin chin comes out too soft after frying i mean melts easily in mouth wat do i do

    ReplyDelete
    Replies
    1. There's nothing else you can do, next time you have to make sure that the oil is hot and fry in batches, so that the chin chin does not soak up too much oil.And make sure you are following the recipe as it is.

      Delete
  32. Anonymous6:30:00 AM

    thanks alot for those recipes

    ReplyDelete
  33. Anonymous9:24:00 AM

    pls use cups for measuring other ingreidents

    ReplyDelete
  34. Anonymous12:38:00 PM

    Nice job pls can I use almond with nutmeg together or separately and I want to know which one is nice in-btw the two

    ReplyDelete
    Replies
    1. Grated Nutmeg is popularly used.

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  35. Anonymous2:32:00 PM

    Thanks very much your guide lines really help.

    ReplyDelete
    Replies
    1. Anonymous7:04:00 PM

      Hello lily, which flour is best for chinchin? Honeywell or Golden penny? pls need ur relpy.

      Delete
    2. They are both good for chin chin, I don't have a preference and used both brands while I was in Nigeria.

      Delete
  36. Anonymous1:20:00 AM

    It works. Thanks dearie

    ReplyDelete
  37. Anonymous4:21:00 PM

    My chin chin comes out fine, crunchy and ok but gets a bit soft later. what could be the cause and what is the remedy.

    ReplyDelete
    Replies
    1. After frying the chin chin,make sure it cools completely before storing it and also store in an air-tight container.

      Delete
  38. cool. thanks so much.. off to make some chin chin, European style :)

    ReplyDelete
    Replies
    1. Ok dear, I'll like to see some pics too :)

      Delete
  39. Lily babe pls I want to try 1 congo of flour pls help me wit d measurement ingredient

    ReplyDelete
  40. Lily babe pls I want to try 1 congo of flour pls help me wit adequate measurement ingredient and if i want to fry 2 congo next time, am i going to double d ingredient. Thanx

    ReplyDelete
    Replies
    1. Hi dearie, I don't know what 1 congo is, here we make use of kilos. How does the congo cup look like? And yes if you want to make double, you have to double the ingredients too.

      Delete
  41. Anonymous9:34:00 AM

    Thankyou Aunty Nky. I have tried it twice and it came out fine. Every member of my family enjoyed it. I prepared salad too with all the recipes including the red cabbage and coloured pasta. Though i couldnt find the pink and mint green colours but it came out fine. You're so wonderful. may God continue to bless you. I will prepare pancakes today. Would let you know how it turned out. thanks so much. NJ

    ReplyDelete
    Replies
    1. Thanks for you lovely comments sweetie. It is fans like you that make all the effort worth it :)
      I'll be expecting your pancake feedback, send me some pics too, if you can.

      Delete
  42. Anonymous9:35:00 AM

    I have tried preparing chin chin twice and it came out fine* NJ

    ReplyDelete
  43. Anonymous8:46:00 AM

    Hello Lily, I really want to try some of this recipes but would need your help. Can you pls convert this gram measures to cup measures for me ? Thanks.

    ReplyDelete
    Replies
    1. Hi dearie, 1 cup all purpose flour is 128grams.

      Delete
  44. Anonymous2:20:00 PM

    Thanks Aunty Nk! I have only pictures of the chin chin. But i will definitely send pictures when i prepare Pancakes again :) Nj

    ReplyDelete
    Replies
    1. Hi dearie, no probs. You can send the pics of the chin chin, I'll like to see it :)

      Delete
  45. Anonymous3:53:00 PM

    You are doing a great job here. Thanks. This my concern,can I use your method to produce chin-chin that I want to sell, will it be economical in terms of cost and profit.

    ReplyDelete
    Replies
    1. Most people skip the eggs, and reduce the quantity of milk so that they can make more revenue. This our chin chin recipe produces good quality chin chin, so you have to fix your price to go with the quality of your product.

      Delete
  46. Anonymous1:43:00 PM

    Pls ma, can u give me the measurement for an half paint of flour. I tried it in a small quantity n it came out fine...thanks for d tips! U rock Aunty.

    ReplyDelete
    Replies
    1. How many kilograms is a paint bucket? so that I can know how to convert the recipe for you.

      Delete
  47. Anonymous12:58:00 PM

    hi sis,pls I added too much water nd d dough is too sticky...wats d remedy pls

    ReplyDelete
    Replies
    1. Add a little flour until you get a non sticky dough.

      Delete
  48. Thank God I have chance to make dis chinchin today it was very nice, thanks a lot ma. But I don't know how bake the chinchin

    ReplyDelete
  49. Thank God I have chance to make dis chinchin today it was very Awesome, thanks for the recipe ma.but I don't know how bake the chinchin pls ma

    ReplyDelete
  50. Anonymous12:07:00 PM

    I Love Your Recipes!Great Job Sis! Can U Help Me With Dis Measurement Pls, Hw Many Tin Milk Cups Makes D Makes D Measurement Of Ur Chin Chin Recipe,cos I Dont Ve Flour Measurement

    ReplyDelete

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