Nigerian Chin chin; the crunchy, tasty and simply irresistible snack
that keeps you asking for more.
|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.
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 Butter or Margarine(softened)
• 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
- 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 thesoftened butter or margarine. Mix thoroughly with your hands until it looks like fine bread crumbs.
- 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.
- 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.
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’‘
8. Transfer the fried Chin chin onto a flat pan or tray and leave to cool completely, then store in an airtight container. Enjoy!
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: My oil foams while frying chinchin especially at the third batch, why?
Answer: This is one of the most common chin chin faq and you are not alone here, It is usually caused by the moisture in the dough you are frying and also happens if the oil is already ”dirty”(has particles or crumbs from the previous batch).
It also happens a lot if you use too much flour to dust the chin chin after cutting, so try to use less flour as possible. And also try to fry the chin chin is small batches at a time.
I tend to change my oil as soon as it starts to foam, but I also noticed that when I add a little fresh oil to the used one, it also reduces the foaming. But I’ll advice you change the oil(don’t throw it away o) and continue with fresh oil.
QUESTION 3: Help me with how to preserve chin chin or how do I 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.
QUESTION 7: How to make vanilla chin chin
Answer: Simply add vanilla essence or flavor into your chicn chin dough while mixing to get a tasty vanilla chin chin.
QUESTION 8: How to make chin chin with yeast?
Answer: Chin chin is usually made with baking powder as the leavening agent because yeast will produce a very soft chin chin instead of crunchy.
QUESTION 9: 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 10: Can I make gluten free Chin Chin?
Answer: Yes, for gluten free chin chin , simply make use of any all purpose gluten free flour.
-What is Chin Chin made of?(answers in post above)
-How do you make crunchy chin chins for sale?(answers in comment section)
-What is chin chin ingredients and measurement(answer in post above)
-cameroonian chin chin recipe(answer in comment section)
-how to make minimie chin chin(answers in comment section)
- 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
Beat eggs and set aside(if using)
Mix sugar and milk in a bowl, set aside.
In a larger bowl, add flour, baking powder, salt and the nutmeg. Mix well
Add the margarine, mix until crumbly.
Break in the eggs and add the milk-sugar mixture into the bowl and mix well until you get a smooth but stiff dough.
Place the dough on a floured work surface and knead for a minute. With the help of a rolling pin, roll out the dough flat and cut into any shape of choice.
Heat up some oil until very hot and fry the Chin Chin dough in small batches. Stir constantly until all the chinchin in the pan changes from white to golden brown.
Transfer the Chinchin onto a tray and leave to cool completely, then store in an airtight container. Enjoy!
Make sure to fry the chin chin in batches and ensure that you don’t fry too much at a time , so that you won’t end up with ”oil soaked and crumbly chin chin’‘