Nigerian Chin Chin Recipe

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

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
• 2 to 3 raw eggs(optional)
• Vegetable Oil (for frying)
• Water(add gradually 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

  1. If you are using eggs, beat the eggs and set aside.
  2. Pour the sugar into a small bowl, add the milk and mix thoroughly.
  3. In a bigger bowl, add the flour, baking powder, salt and nutmeg.
  4. 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, ingredient for Nigerian Chin Chin, chinchin recipe
  5. 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
  6. 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 recipeHow to Make Nigerian Chin Chin, fry Nigerian Chin Chin, chinchin recipe

7. 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

8. 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 or beverage.

Now as you already know we can’t let you go without giving you answers to  some frequently asked question about Chin Chin( this list will continue to expand as the questions come in, so always check back if you have any doubt or leave a comment below if you don’t find an answer to your questions here)

QUESTION 1: How do I make my Chin chin softer?

Answer: To make chin chin softer and not too crunchy, you can add extra eggs to the recipe.

QUESTION 2:  What are the ingredients and measurements for Chin chin?

Answer: Yes, I do get this question too, even though it is clearly listed in the recipe?

QUESTION 3:Help me with how to preserve chin chin or how doI preserve Nigerian chin chin?

Answer: It can be preserved in an airtight container and in a dry place and stays good for up to 3 months.

QUESTION 4:  Do you have a chin chin recipe book?

Answer: Our recipe book is in progress, but on this page you can find all the information you need to make a delicious and tasty chin chin.

QUESTION 5 : How do I make chin chin for sale?

Answer: If you plan on making chinchin for sale the recipe above is perfect but most commercially made chinchin don’t have egg and milk because it will increase the cost of production so you have to decide what you want in your own chinchin.

QUESTION 6 : Can I add chocolate or coco powder to my chin chin?

Answer: Yes you can, this is the classic Nigerian chin chin recipe but feel free to add any other flavour you like.

Other related recipes :


Hello! Please leave your comment below and I'll get back to you in a jiffy :)


  1. Lolade oparah
    November 21, 2019 / 8:57 pm

    I.make chinchin of 50 kg but sometimes loose taste,what can I use to preserve it for four months thanks

    • November 22, 2019 / 12:25 pm

      I don’t use any preservative for my chin chin and they keep well for months.
      Even though some chin chin manufacturer use calcium propionate or sodium benzoate,
      I don’t think you’ll need it except you are planning on going very large scale.
      Next time you make chinchin, just make sure that you store them in small batches and not all in one sack.
      No matter how airtight you store chin chin, if you open the container often , this will definitely
      let in some air , so only scoop out as much as you need and seal the bag tightly .
      And one last thing Lolade, make sure you start with quality ingredients, most especially , the oil used in frying
      should be fresh.
      Hope this helps.

  2. October 14, 2019 / 8:07 pm

    can you give us the American measurements for the chin chin please

  3. Ogungbade Temitope Faith
    October 9, 2019 / 11:44 am

    Thanks so much, my question is how can I preserve the chinchin that I want to sell. And how much can I sell it, if I want to start selling it?

    • October 10, 2019 / 7:23 pm

      Hi Faith, you should store your chin chin in air tight containers or polythene(plastic) bags.
      Chinchin stays good for a very long time if stored well.
      And for the price to sell them, you have to do a market research and find out how much
      other people are selling theirs and also the quantity and packaging too.
      All the best and great sales.

  4. Chimuanya
    September 30, 2019 / 12:09 pm

    Thanks so much, my question is how to make plantains chips for sale. Does it means there is no other ingredients added to it apart from salt.

    • October 1, 2019 / 12:34 pm

      Hi Chimuanya, some people add other spices after frying it.
      Such as pepper, onion powder or crumpled maggi depending on the flavor
      they are offering to their customers.
      But salt is just the classic ingredient used in most plantain chips.

  5. Ify
    August 8, 2019 / 7:43 am

    Hello Niky, great work you are doing here. So how many paint of flour can give me 3big paint bucket of chin chin pls. Also what extra do one add to make it taste milky and soft. Pls which one is whole milk, is it the normal powder milk they sell in market for baking?
    Expecting your feedback pls.

    • August 12, 2019 / 7:11 am

      Ify dear, first find out how many kilos of flour fills up a paint bucket, so that I can help you better.
      As for the milk, simply choose the type of milk you plan to use. I explained the quantity for each type of milk in the recipe.
      please check it hun and get back to me-

  6. Nancy Umoh
    July 13, 2019 / 10:03 am

    Hi, thanks for your good work.
    Please my chin chin is always crunchy initially when I finish, but later it’s not crunchy anymore and people won’t like it. What could be responsible for that?

    Sometimes they are not even crunchy at all. Please help me solve this problem, Am about to make another one just now. Thank you very much

  7. Oluchi
    July 8, 2019 / 7:09 pm

    Please how many grams of flour will I use to get one paint bucket of chin chin.

  8. Jewel
    June 8, 2019 / 2:56 pm

    I’ve tried making chin chin a couple of times but it ends up looking like puff even though I don’t intend it crunchy but milky this has got to discourage me. Where did I miss it and how do I correct my flaws please ?

    • June 21, 2019 / 7:02 pm

      Hi Jewel, are you cutting the dough very large?
      Are you frying in batches?
      I need to know the excat recipe you are also using, cos you can’t go wrong with my recipe 🙂
      Drop me a line , I want you help you make your best chin chin ever.

  9. Mrs. Ifeanyi
    June 8, 2019 / 12:13 pm

    Can I use icing sugar for my chin chin instead of the regular sugar.

  10. oluwakemi
    February 7, 2019 / 1:06 pm

    pls, how best do i cut my chin chin for sales in order to make much gain?

  11. Fatimoh
    December 23, 2018 / 7:41 pm

    Please can this recipe be used for commercial purpose and can I cut in long strip with this recipe

  12. Anonymous
    March 21, 2018 / 6:05 am

    I wanted to check up and allow you to know how much I valued discovering your site today. I might consider it a honor to operate at my office and be able to utilize tips provided on your web-site and also take part in visitors' feedback like this.Should a position involving guest publisher become offered at your end, i highly recommend you let me know.

  13. Clara
    July 28, 2017 / 12:09 pm

    am happy i discovered your blog, really grateful for all the contents i see here, keep it up Nky

    July 3, 2017 / 4:06 am

    Enter your comment…God bless you for your response and good work. It's motivating

  15. dallntylr
    June 15, 2017 / 10:44 am

    Can I make gluten free Chin Chin?

    • December 25, 2018 / 1:20 am

      Yes, for gluten free chin chin , simply make use of any all purpose gluten free flour.

  16. Anonymous
    June 14, 2017 / 9:14 pm

    Good evening Ma, pls what quantity of flour can give me full paint rubber of chin chin? Thanks Christy

  17. Seyi Adekoya
    May 4, 2017 / 11:44 am

    Hello. Its my first time here and I can see how beneficial u have been reading from comments. I also want to make chin chin. Can u help with measurement of ingredients using half paint of flour. Tnx

  18. Gift
    April 25, 2017 / 12:47 pm

    Really love this. Please 1kg is equivalent of how many cups

  19. Anonymous
    March 24, 2017 / 11:33 am

    Cordes .what ingredients can I use to make the chin chin soft while eating

  20. Anonymous
    March 24, 2017 / 11:31 am

    Cordes .what ingredients can I use to make the chin chin soft while eating

  21. Anonymous
    March 24, 2017 / 11:27 am

    Thanks a lot. what ingredients can make chin chin to be soft and not strong when eating

  22. Trishberry
    February 9, 2017 / 12:15 pm


  23. Tricia Egbera
    February 9, 2017 / 12:13 pm

    I have so been so addicted to this page, great job. It has so helped in making hubby smile always seeing series of meals on d dinning. Please my only challenge is how to accurately measure because i don't have a scaling machine. What other means pls can i use. Thank you

    • December 25, 2018 / 1:15 am

      You can use tomato or peak milk tin cups, simply check the weights written on the container .

      • Victoria n mgbudom
        September 22, 2019 / 4:15 pm

        How many eggs, milk baking powder and preservative can i use for one paint of flour
        For chinchin, i used 12eggs, two spoon of baking powder and presavative, powderd milk 5, and two tin milk now if i want to fry it its breaking what do i do

  24. jessica chidimma
    January 17, 2017 / 7:39 pm

    Can I fry for a few minute and then bake. Because I love my chin chin light colored.

  25. jessica chidimma
    January 17, 2017 / 7:38 pm

    Can I fry for a few minute and then bake. Because I love my chin chin light colored.

  26. Unknown
    January 17, 2017 / 7:36 pm

    Can I fry for a few minute and then bake. Because I love my chin chin light colored.

  27. peace queen
    January 12, 2017 / 1:35 pm

    my name is peaceaunty nky thank you very ma God bless you soo much. ma pls i want to know if i can use icing sugar and pepper in making chin chin. i ate one like that and i love the coolness of it in the mouth. thank u

  28. peace queen
    January 12, 2017 / 1:33 pm

    aunty nky thank you very ma God bless you soo much. ma pls i want to know if i can use icing sugar and pepper in making chin chin. i ate one like that and i love the coolness of it in the mouth. thank u

    • December 25, 2018 / 1:24 am

      Yes you can Peace Queen, this is just the basic chin chin recipe, you can tweak it to your taste

  29. Ifunanya
    January 6, 2017 / 9:28 pm

    Hi Beautiful lady,Would you be kind enough to include US equivalent measurements and temperature setting for your recipes? Thank you

  30. Anonymous
    January 6, 2017 / 9:27 pm

    Hi wonderful lady, I love your site and recipes. Would you be so kind as to include the US equivalent for your recipe measurements (cups, oz etc) and temperature settings? Thank you

  31. Anonymous
    December 18, 2016 / 8:06 am

    wow d energy used to make chin chin is not easy at all. but thanks to your process cos it was helpful. am happy to say am making my Xmas chin chin right now. thumbs up ma'am

  32. Unknown
    November 14, 2016 / 3:09 am

    must you use margarine.. Cant you us normal butter

    • Nky Lily Lete
      November 19, 2016 / 11:12 pm

      You can use butter too

  33. moudlene
    September 29, 2016 / 8:28 am

    Enter your comment…pls madam how many grams are in rubber of flour, quantity of eggs ,butter ,milk and baking powder to use for one rubber of flour?thanks

  34. Winnie
    September 21, 2016 / 11:10 am

    I love ur procedures its very self explained and easy, thanks a lot… Pls can I get recipes 4 cake

  35. Maria
    September 14, 2016 / 12:05 pm

    Pls my chichi is not Doble in size in d oil what can I do because I used all recipe for it

  36. Maria
    September 14, 2016 / 11:31 am

    Pis my chichi is not Doble in size in d oil what can I do because I used all recipe

  37. Gladness Babalola
    August 26, 2016 / 2:24 pm

    I really don't give feedbacks buh I have to do this as I'm elated and sooo happy with my result. God bless u for this guide. I used your recipe and the measurements as well and the end result of the chin chin was perfect. Thanks so much.

    • Nky Lily Lete
      November 19, 2016 / 10:46 pm

      You're so welcome Gladness, thanks for your lovely feedback hun 🙂

  38. Anonymous
    August 21, 2016 / 6:06 pm

    Thank you followed the recipe nd it came out perfectly perfectly hubby loved it

    • Nky Lily Lete
      November 19, 2016 / 10:44 pm

      You're welcome 🙂

  39. Adylurv
    August 7, 2016 / 12:38 pm

    for the first time I made chinchin successfully without having some crumble up in the oil. thanks a lot for the recipe. Good job dear.

    • Nky Lily Lete
      November 19, 2016 / 10:41 pm

      You're welcome Adylurv, thanks for your feedback 🙂

  40. Anonymous
    July 30, 2016 / 8:07 pm

    Please can I get the measurement in cups?

  41. Mama B Ekakitie
    July 12, 2016 / 10:42 am

    Mama b nice blog kudos to u dear

    • Nky Lily Lete
      November 19, 2016 / 10:32 pm

      Thanks Mama B 🙂

  42. calista
    July 6, 2016 / 1:04 pm

    Hello dear, please what can be the cause of when frying chin chin , the oil foams alot to the extent that will not allow u to continue frying it

    • Nky Lily Lete
      November 19, 2016 / 10:30 pm

      Hi Calista, I just answered your question above dear.

  43. Anonymous
    July 6, 2016 / 1:00 pm

    Hello dear, please what can be the cause of when frying chin chin , the oil foams alot to the extent that will not allow u to continue frying it

    • Nky Lily Lete
      November 19, 2016 / 10:24 pm

      It happens a lot if you use too much flour to dust it after cutting, so try to use less flour as possible.And also try to fry the chin chin is small batches at a time.

  44. Monique
    May 6, 2016 / 1:44 am

    I really like your step by step instructions. This will be the first snack I prepare. I hope he likes it. Baby steps…thank you for sharing!

    • Nky Lily Lete
      November 19, 2016 / 10:07 pm

      You're welcome Monique 🙂

  45. Hope
    April 10, 2016 / 7:54 pm

    Hello Nicki! My Chin Chin was bitter after frying but was not before frying, Please what is d cause?

    • Nky Lily Lete
      April 13, 2016 / 7:38 pm

      Hi Hope, I assume you used too much baking powder.

  46. Joseph Ella
    March 5, 2016 / 11:24 pm

    I haven't tried it but m already loving the detailed explanation…. Gonna try most or all of them for a friend's bridal ….tnx a lot

    • Nky Lily Lete
      April 13, 2016 / 7:24 pm

      You're welcome Ella, expecting your feedback 🙂

  47. Anonymous
    January 16, 2016 / 9:28 am

    Can chinchin be baked in the oven instead of being fried.

    • Nky Lily Lete
      April 13, 2016 / 7:21 pm

      Yes it can, steps coming soon

  48. Oge
    January 13, 2016 / 1:38 pm

    Yummy! just finish making my delicious ChinChinWow! I love this BLOGMore Strength

    • Nky Lily Lete
      April 13, 2016 / 7:18 pm

      Thanks for your lovely feedback Oge 🙂

  49. chisom
    December 24, 2015 / 4:16 pm

    And I just finished makinng my chin chin was very awesome…. Tnx again for d measurement s and recipe

    • Nky Lily Lete
      March 23, 2016 / 3:14 pm

      You're welcome Chisom and thanks for the feedback 🙂

  50. chisom
    December 24, 2015 / 12:36 pm

    Am going to try it right now…Tnks for d tips

    • Nky Lily Lete
      March 22, 2016 / 3:18 pm

      ok Chisom .

  51. Anonymous
    November 14, 2015 / 1:43 pm

    Hi Lily, how can I make my chin chin more crunchy and less doughy?

    • Nky Lily Lete
      March 22, 2016 / 3:16 pm

      Skip the eggs and use less liquid.

  52. Anonymous
    September 11, 2015 / 7:22 am

    Gbu for ur post, but My chin comes out very hard,its for selling opurpise n I don't see how tho make profit from ur measurement pls help

  53. Anonymous
    September 2, 2015 / 12:03 pm

    I am a new in chinchin business and you to enlighten more about pls, especially on how do nice chinchin thank jephthah

  54. mel
    September 1, 2015 / 1:18 am

    Hi Nky,I left my dough out on the table covered cos I wanted to make it the next day..checked it at midnight and it was really oily like the butter was melting.I put it in the it still okay to use,is it going to mess up the chinchin..what do I do?

    • Nky Lily Lete
      September 1, 2015 / 4:11 am

      Hi Mel, pls dont leave it out on the table next time, dont worry it will fine. But before frying everything, first do a test with a few of the chin chin dough and see how it turns out.

  55. mel
    September 1, 2015 / 1:14 am

    Hi Nky,I left the dough out cos I was too tired and wanted to do it the next day..covered it and left it on the table.checked on it at midnight and saw it really oily like the butter was melting so I put it in the it still okay to use,will the chinchin go wrong?

  56. chy dan
    August 17, 2015 / 2:59 pm

    i fry my chin chin and it was too brown and too light, how do i make it hard my darling?

    • Nky Lily Lete
      September 1, 2015 / 4:33 am

      If it was too brown, that means the oil was too hot for it, and if it was not as hard as you wanted, you have to reduce the amount of liquid used or don't use egg.Also remember that chin chin hardens a bit after frying, so let it cool completely before storing.

  57. Anonymous
    August 3, 2015 / 7:14 pm

    You are so amazing. I live in America, and I'm 14 years old. My cooking skills suck, but then I stumbled upon your website (what a fortunate miracle), you've helped me SO much in terms of developing my cooking skills. Thank you so much, God bless.

    • Nky Lily Lete
      August 19, 2015 / 11:20 pm

      I am so glad to be of help dearie and good to have you here. Hope you continue to try out more recipes here and keep me updated on your cooking progress 🙂

  58. Anonymous
    July 16, 2015 / 4:48 pm

    Hello,thankz for the recipe.pls is it possible for one not to add water at all wen making chinchin,if used evaporated milk like peak?

  59. Anonymous
    June 22, 2015 / 1:14 pm

    Please can Chin chin be baked in oven instead of frying?? How?

  60. Anonymous
    June 18, 2015 / 9:14 am

    Hello, thanks for the recipe. My oil really really foams after frying the first batch of chin chin….What could I have done wrong?

    • Nky Lily Lete
      September 1, 2015 / 4:26 am

      Yes that happens a lot , but always make sure you are frying the chin chin with fresh oil and you can try to reduce the foaming by dusting out the excess flour that attaches to the dough before frying.Also fry little at a time and try to change the oil after frying a few batches.

  61. Anonymous
    May 28, 2015 / 3:53 pm

    hello. can I use butter instead of margarine

    • Nky Lily Lete
      August 17, 2015 / 12:02 am

      yes you can .

  62. nne
    May 24, 2015 / 4:05 pm

    lily, i must say, you are doing good. my chinchin is cool. i won"t stop trying other delicacies. may God bless you for helping and making things easy for us.

    • Nky Lily Lete
      May 25, 2015 / 3:31 am

      I'm glad to be of help sweetie, thanks for the feedback 🙂

  63. chisa mary ann
    May 20, 2015 / 12:48 pm

    i fry my chin chin and it was too browe

    • Nky Lily Lete
      May 22, 2015 / 10:59 am

      I bet you fried it in very very hot oil , right?

  64. Anonymous
    May 17, 2015 / 2:41 am

    For the Chin Chin can I make one piece into a bigger portion size then put it in the oven?

    • Nky Lily Lete
      May 25, 2015 / 3:23 am

      Yes you can, but watch it closely so that it does not burn.

  65. Cynthia Chris
    May 16, 2015 / 7:39 am

    Can I bake the chin chin

    • Nky Lily Lete
      May 24, 2015 / 3:24 pm

      yes you can, but it would be crunchier than the fried version.

  66. Anonymous
    April 14, 2015 / 1:13 pm


    • Nky Lily Lete
      April 22, 2015 / 2:35 pm

      ok dear.

    • chisa mary ann
      May 20, 2015 / 12:54 pm

      i fry my chin chin and it was too brown and too light

  67. Beatriz Gold
    March 22, 2015 / 1:59 pm

    Pls sis,i need to start chin chin biz now,its not bn easy for me,but i still tank God,pls do u think i can still follow ur recipe and make profit?God bless u

    • Nky Lily Lete
      April 22, 2015 / 2:35 pm

      To make profit you have to omit the egg.Some people also skip the milk but I dont recommend it.

  68. Anonymous
    February 21, 2015 / 11:07 am

    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

    • Nky Lily Lete
      May 11, 2015 / 11:39 am

      A Tin milk is about 170 gr

    • Nky Lily Lete
      May 11, 2015 / 11:40 am

      that is the normal peak milk tin

  69. toye bukki
    February 14, 2015 / 2:30 pm

    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

    • Nky Lily Lete
      May 11, 2015 / 11:34 am

      I will have the baked chin chin recipe up soon dearie 🙂

  70. toye bukki
    February 14, 2015 / 2:25 pm

    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

  71. Anonymous
    February 14, 2015 / 11:58 am

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

    • Nky Lily Lete
      February 23, 2015 / 7:36 pm

      Add a little flour until you get a non sticky dough.

  72. Anonymous
    January 22, 2015 / 12:43 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.

    • Nky Lily Lete
      January 23, 2015 / 3:38 pm

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

  73. Anonymous
    January 15, 2015 / 2:53 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.

    • Nky Lily Lete
      January 23, 2015 / 3:36 pm

      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.

  74. Anonymous
    January 14, 2015 / 1:20 pm

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

    • Nky Lily Lete
      January 23, 2015 / 3:33 pm

      Hi dearie, no probs. You can send the pics of the chin chin, I'll like to see it 🙂

  75. Anonymous
    January 14, 2015 / 7:46 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.

    • Nky Lily Lete
      January 23, 2015 / 3:32 pm

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

  76. Anonymous
    January 9, 2015 / 8:35 am

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

    • Nky Lily Lete
      January 11, 2015 / 11:52 am

      Great 🙂

  77. Anonymous
    January 9, 2015 / 8:34 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

    • Nky Lily Lete
      January 11, 2015 / 11:51 am

      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.

  78. Afolabi Tawakalitu
    January 6, 2015 / 9:51 pm

    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

    • Nky Lily Lete
      January 11, 2015 / 11:48 am

      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.

  79. Afolabi Tawakalitu
    January 6, 2015 / 9:41 pm

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

  80. Oluwaseun Kutı
    January 5, 2015 / 10:11 pm

    cool. thanks so much.. off to make some chin chin, European style 🙂

    • Nky Lily Lete
      January 11, 2015 / 11:11 am

      Ok dear, I'll like to see some pics too 🙂

  81. Anonymous
    December 23, 2014 / 3:21 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.

    • Nky Lily Lete
      December 24, 2014 / 2:00 pm

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

  82. Anonymous
    December 14, 2014 / 12:20 am

    It works. Thanks dearie

    • Nky Lily Lete
      December 15, 2014 / 10:17 am

      you're welcome 🙂

  83. Anonymous
    October 23, 2014 / 12:32 pm

    Thanks very much your guide lines really help.

    • Nky Lily Lete
      October 23, 2014 / 2:18 pm

      you're welcome 🙂

    • Anonymous
      November 12, 2014 / 6:04 pm

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

    • Nky Lily Lete
      November 13, 2014 / 2:22 pm

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

  84. Anonymous
    October 23, 2014 / 10:38 am

    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

    • Nky Lily Lete
      October 23, 2014 / 1:16 pm

      Grated Nutmeg is popularly used.

  85. Anonymous
    October 3, 2014 / 7:24 am

    pls use cups for measuring other ingreidents

  86. Anonymous
    September 11, 2014 / 4:30 am

    thanks alot for those recipes

    • Nky Lily Lete
      September 12, 2014 / 10:42 am

      you're welcome 🙂

    • chioma
      May 5, 2016 / 2:49 pm

      Hi nky; pls why does my chin chin appear brown after it is fried and how do I know when it's hot enuf….

  87. Anonymous
    September 6, 2014 / 10:22 pm

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

    • Nky Lily Lete
      September 10, 2014 / 9:42 am

      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.

  88. Anonymous
    August 30, 2014 / 3:39 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

    • Nky Lily Lete
      September 4, 2014 / 1:47 pm

      You're welcome sweets 🙂

  89. Anonymous
    June 28, 2014 / 4:30 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

    • Nky Lily Lete
      June 30, 2014 / 9:42 am

      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 🙂

  90. Anonymous
    June 28, 2014 / 7:46 am

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

  91. Anonymous
    June 28, 2014 / 7:44 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?

    • Nky Lily Lete
      June 30, 2014 / 9:38 am

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

  92. Anonymous
    June 28, 2014 / 7:41 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.

    • Nky Lily Lete
      June 30, 2014 / 9:48 am

      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.

  93. Anonymous
    June 28, 2014 / 7:29 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

    • Nky Lily Lete
      June 30, 2014 / 9:37 am

      You're welcome hun, God bless you too 🙂

  94. Anonymous
    June 25, 2014 / 1:02 pm

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

    • Nky Lily Lete
      June 27, 2014 / 10:57 am

      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.

  95. Anonymous
    June 22, 2014 / 11:50 pm

    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

    • Nky Lily Lete
      June 27, 2014 / 10:54 am

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

  96. Anonymous
    June 19, 2014 / 1:26 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!

    • Nky Lily Lete
      June 21, 2014 / 3:55 pm

      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 🙂

  97. Anonymous
    June 15, 2014 / 11:55 am

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

    • Nky Lily Lete
      June 17, 2014 / 7:34 am

      Thanks for the 5star review hun. Well appreciated 🙂

  98. Anonymous
    May 30, 2014 / 3:12 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?

    • Nky Lily Lete
      May 31, 2014 / 3:59 pm

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

  99. Anonymous
    April 21, 2014 / 4:07 pm

    pls wot are the different uses of this different 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

    • Nky Lily Lete
      April 23, 2014 / 11:04 pm

      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.

  100. Anonymous
    April 19, 2014 / 6:28 pm

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

    • Nky Lily Lete
      April 20, 2014 / 4:15 pm

      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.

  101. Anonymous
    April 14, 2014 / 12:56 pm


    • Nky Lily Lete
      April 20, 2014 / 4:08 pm

      What is the weight of one bucket of paint?

      May 11, 2015 / 10:52 am

      Thank u lily for your good work God bless you, One custard bucket paints l learnt contains 3kgs of flour so please what is the quantity of ingredient needed. thank u

      May 11, 2015 / 10:54 am

      one bucket of paint contains 3kg of plain flour

    • Nky Lily Lete
      May 11, 2015 / 2:04 pm

      Ok dear, that's good to know.Just triple(X3) all the other ingredients.

      May 14, 2015 / 9:46 am

      Lily, thank you for your quick response, ie for 3kg flour, margarine 600g, Evaporated milk 300ml, baking powder 1n half tbspoon, sugar 300ml, salt 1n half tbspoon, Raw egg 9, Nutmeg 1n half tbspoon. Please Lily confirm it Thank u ma

    • Nky Lily Lete
      May 14, 2015 / 3:52 pm

      Yes dearie , confirmed.I'll also be waiting for photos and feedback of the finished products 🙂

      May 15, 2015 / 9:56 am

      Remain blessed ma

    • Nky Lily Lete
      May 22, 2015 / 10:57 am

      U 2 hun 🙂

      June 8, 2015 / 12:58 pm

      Hi lily, l tripled the ingredient as directed for one paint, the chin chin turned out sweet and crunchy, everybody enjoyed it. very sorry that l cannot upload the pics. God bless u.

  102. Anonymous
    April 7, 2014 / 1:57 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

    • Nky Lily Lete
      April 11, 2014 / 3:26 pm

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

  103. damsel bee
    April 4, 2014 / 2:18 pm

    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.

    • Nky Lily Lete
      April 6, 2014 / 12:12 am

      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.

  104. damsel bee
    April 4, 2014 / 2:15 pm

    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

  105. Beautiful Coy
    March 9, 2014 / 2:09 pm

    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.

    • Nky Lily Lete
      March 13, 2014 / 4:33 pm

      Aww thanks dearie, I definitely will have an app.. and you'll be the first to know. God bless you too 🙂

    • Amara
      June 28, 2016 / 2:35 pm

      Hmm. I like your feedback. Truly her recipes are quite detailed. I'm yet to start my own adventure. Life as a field Engineer sure has some price you know. I never have enough time. But my leave is around the corner and I am so looking forward to giving my family some Nky-Lilyscious treats…lol!

    • Nky Lily Lete
      November 22, 2016 / 9:00 pm

      Lol.. that's great dear, that means we will be seeing you a lot here. Just drop me a line if you have any questions or doubts about any recipe… happy cooking hun 🙂

  106. moronke
    March 7, 2014 / 7:31 am

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

    • Nky Lily Lete
      March 8, 2014 / 12:06 pm

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

  107. Amy N
    February 6, 2014 / 12:55 pm

    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.

    • Nky Lily Lete
      February 10, 2014 / 5:37 pm

      Thanks dear ,I feel honored to hear this from a fellow foodie, God bless dear 🙂

  108. Love Chin Chin
    January 4, 2014 / 1:06 pm

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

    • Nky Lily Lete
      February 10, 2014 / 5:37 pm

      Ok dear 🙂

  109. Anonymous
    December 24, 2013 / 1:17 am

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

    • Nky Lily Lete
      December 25, 2013 / 1:53 pm

      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.

  110. Anonymous
    December 19, 2013 / 10:53 am

    I will try it this weekend

    • Nky Lily Lete
      December 25, 2013 / 1:47 pm

      Ok ,you'll love it 🙂

  111. funmilola
    December 11, 2013 / 8:47 pm

    U do weell ooo that is a good measurements.

    • Nky Lily Lete
      November 13, 2014 / 2:19 pm

      thanks 🙂

  112. funmilola
    December 11, 2013 / 8:43 pm

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

    • Nky Lily Lete
      December 12, 2013 / 6:30 am

      Thanks funmi, i'm glad you tried and liked the chin chin recipe 🙂

  113. funmilola
    December 11, 2013 / 8:38 pm

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

    • Nky Lily Lete
      December 12, 2013 / 6:24 am

      Thanks dear 🙂

  114. Anonymous
    November 28, 2013 / 10:17 am

    can i skip the nutmeg?

    • Nky Lily Lete
      November 29, 2013 / 7:40 am

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

  115. Anonymous
    November 13, 2013 / 12:06 pm

    Gonna try this hope it works out well.

    • Nky Lily Lete
      November 13, 2013 / 3:27 pm

      Sure it will dear 🙂

  116. Anonymous
    November 3, 2013 / 1:50 pm

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

    • Clara's Heart Sweet Delight
      October 28, 2014 / 1:27 am

      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 :-).

    • Nky Lily Lete
      October 28, 2014 / 9:46 am

      Thanks for the help dearie 🙂

    • Eby Chuma
      July 10, 2016 / 6:32 am

      Aww, thanks very helpful?

    • Anonymous
      January 15, 2017 / 2:17 pm

      Enter your reply…How dothey make buns

  117. IGHODALO ESTHER penelope
    October 29, 2013 / 12:34 pm

    Nice one

    • Nky Lily Lete
      October 29, 2013 / 4:58 pm

      Thanks Esther 🙂

    • Anonymous
      June 9, 2017 / 6:08 am

      Pls I made a bucket paint of flour with those ingredients it came out sweet but too soft. Pls why is it too soft, I want it a bit hard

  118. Anonymous
    August 25, 2013 / 1:57 pm

    I love your recipe,very detailed …

    • Nky Lily Lete
      August 28, 2013 / 8:16 pm

      Thanks anon 🙂

    • Anonymous
      April 9, 2015 / 5:03 pm

      Love it. thank you.

    • Adeola
      September 13, 2016 / 5:38 pm

      Love ur blog…. I wanna know if it's ok or necessary to add vanilla,milk flavor,butter scotch,flavor to d receipe… tnks ma

    • Anonymous
      June 9, 2017 / 6:15 am

      Pls I made 3kg of flour with those ingredients it came out sweet but too soft. What could be the cause and I want it a bit hard

    • Anonymous
      June 9, 2017 / 6:16 am

      Pls I made 3kg of flour with those ingredients it came out sweet but too soft. What could be the cause and I want it a bit hard

    • Anonymous
      June 9, 2017 / 6:18 am

      I made 3kg of flour, it came out sweet but too soft, what could be the cause pls I want it a bit hard not too soft

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