Name: Nigerian Chin-Chin Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 500 grams all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 100 grams butter/margarine; 60 ml evaporated milk/ powdered milk mixed with water/ 100 ml of whole milk; 100 grams of granulated sugar; 1 large egg; 1/2 teaspoon vanilla flavour; Water; frying oil

Sharing is caring!

Nigerian Chin-Chin is one of Nigerians’ most loved snacks.

Chin-Chin is always on the top list of small chops menu to be served at Nigerian parties/occasions. Guests are always delighted to munch on this crunchy goodness at parties before foods are served. This is a good strategy to calm hungry guests down and also make them concentrate on party activities before foods are served. And it even gives them a hope of something good to come.

Why? It is tasty, especially when it is crunchy.

Nigerian party is never complete without Chin-chin. Party without Nigerian chin-chin is that one a party? LolChin-Chin is also one of the Nigerian street snacks. In fact, it’s one of those snacks you can munch on happily as you stroll on the street or travel in your car or public transport. It makes your journey sweeter especially if you live in a city where there’s always traffic.

During festive period or holiday seasons, it’s usually one of the preferred snacks in most home in Nigeria especially during holidays like Christmas. Chin-Chin makes the holidays more beautiful.

Another very good thing about Nigerian chin-chin is the fact that it can be preserved for so many days without going bad, unlike some other snacks. This is actually the characteristic that makes it stand out among the numerous snacks we have in Nigeria. All you have to do is store it in a tight container for up to 4 weeks or even more. Nigerians living in the diaspora who can’t make chin-chin usually buy from Nigeria to their counties of residence.

Some people like their chin-chin hard but I love it soft and crunchy. Chin-Chin is my all time favourite snack aside puff puff. It is deliciously addictive and children like it as well.

If you like it hard, use butter instead of margarine, do not add baking powder and do not use egg.

Chin-Chin is simple and easy to make.

Let’s get the work started!

READ ALSO: The Best Nigerian Fish Roll Recipe Ever

Nigerian Chin-Chin Recipe

Chin-Chin is also one of the Nigerian street snacks. In fact, it's one of those snacks you can munch on happily as you stroll on the street or travel.

5 from 3 votes

Print Pin Rate

Course: Snack

Cuisine: Nigerian, African

Keyword: Nigerian Chin chin

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: people

Calories: 305kcal

Author: Tinuolasblog

Ingredients

500 grams all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
100 grams butter/margarine
60 ml evaporated milk/ powdered milk mixed with water/ 100 ml of whole milk
100 grams of granulated sugar
1 large egg
1/2 teaspoon vanilla flavour
Water
frying oil

Instructions

In a mixing bowl, pour flour, add nutmeg and baking powder, and mix together using a mixer or hand.
Add butter/margarine and mix together until well combined. Then add egg and mix.
In another bowl, pour milk, add the sugar and salt, allow to dissolve in the milk, and add to the above mixture. Mix everything together thoroughly. Add little water until it forms a dough, Drop dough on a floured rolling mat or board.
Knead properly and more flour can be incorporated as needed until the dough is smooth (Do not add too much water, it should not be too hard and not too soft). Leave it to rest for 30 minutes at room temperature.
Place a pot or saucepan on medium heat and add vegetable oil (I would advise to use a pot).
Start rolling the dough out on a rolling board or a rolling mat with a rolling pin, and cut into desired shapes.
Start frying when the oil is hot, and fry until golden brown.
Remove, drain, and serve.
Enjoy your crunchy chin-chin with any drink of your choice.

Video

Nutrition

ironthundersaloon.com

February 24, 2019 at 05:07 Reply

Hello! I just would like to offer you a big thumbs up for
your excellent information you’ve got here on this post.
I’ll be coming back to your site for more soon.

firtukloimutrzas

April 3, 2019 at 07:08 Reply

I’ve been absent for a while, but now I remember why I used to love this website. Thanks , I¦ll try and check back more often. How frequently you update your website?

health

July 16, 2019 at 08:06 Reply

Excellent web site. Plenty of helpful info here. I am sending it to a few buddies ans additionally sharing in delicious. And certainly, thank you to your sweat!

tinuolasblog19@gmail.com

July 25, 2019 at 17:43 Reply

Sharing is caring, thank you.
- Prince
  
  February 21, 2021 at 17:09 Reply
  
  This is great, two thumbs up for you. but ma please what is the real work of (baking powder, egg and butter) in baking or in a snacks generally?
  Thanks In anticipation for your reply
  - Tinuolasblog
    
    March 2, 2021 at 16:26 Reply
    
    Thank you! Both egg and baking powder are rising agents. Eggs added to dough help with rising. Dough rich with egg will rise very high, because eggs are a leavening rising agent. As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit. Eggs also contain the emulsifier lecithin. Lecithin can add to the overall consistency of the dough.
    
    But it’s not compulsory, you can always do away with both of them if you don’t like or eat eggs.

wings pittsburgh

July 23, 2019 at 19:10 Reply

I really appreciate this post. I have been looking everywhere for this! Thank goodness I found it on Bing. You have made my day! Thanks again!

tinuolasblog19@gmail.com

July 25, 2019 at 17:10 Reply

You’re welcome, thanks for checking out my blog.

Book car service to JFK

August 3, 2019 at 13:46 Reply

Pretty! This was a really wonderful post. Thank you for your provided information.

Executive airport car service to EWR

August 3, 2019 at 14:20 Reply

Very interesting topic, thank you for posting.

Legit UK Driver license

August 6, 2019 at 04:59 Reply

Lovely site! I am loving it!! Will be back later to read some more. I am bookmarking your feeds also.

Black market for passport

August 6, 2019 at 05:33 Reply

Good write-up, I’m normal visitor of one’s blog, maintain up the excellent operate, and It is going to be a regular visitor for a lengthy time.

August 9, 2019 at 19:57 Reply

It¦s really a nice and useful piece of information. I¦m glad that you simply shared this useful info with us. Please stay us up to date like this. Thanks for sharing.

click here to read

August 9, 2019 at 20:20 Reply

I enjoy your writing style genuinely enjoying this web site.

tinuolasblog19@gmail.com

August 12, 2019 at 16:02 Reply

Thanks and thanks for stopping by, hope to see you again.
tinuolasblog19@gmail.com

August 12, 2019 at 16:05 Reply

Thank you
- Faith
  
  April 17, 2021 at 12:01 Reply
  
  Excellently well delivered
  Thanks for making it easy to understand. God bless you
  - Tinuolasblog
    
    April 27, 2021 at 19:46 Reply
    
    You’re welcome sis

Sekinat Oluwabukunola Tajudeen

March 13, 2020 at 02:10 Reply

Exactly my recipe and procedure. Thumbs up and more blessing

tinuolasblog19@gmail.com

March 16, 2020 at 11:13 Reply

Thanks sis

Aminat

March 27, 2020 at 18:51 Reply

Thanks for sharing this awesome recipe. I made my chin chin and everyone loved it. I am so happy.

tinuolasblog19@gmail.com

March 28, 2020 at 17:16 Reply

I’m glad to hear it came out fine and thanks for stopping by.

Hello

July 24, 2020 at 19:07 Reply

Thanks a lot for the blog.Thanks Again. Fantastic.

Helen

August 14, 2020 at 14:15 Reply

I tried the recipe ….my chin chin came out too soft it wasn’t crunchy at all…..I don’t know why….

Tinuolasblog

August 24, 2020 at 08:38 Reply

Sorry to hear that. If you follow the right measurement, your result should be perfect. Next time when you notice the dough is too soft, try to incorporate more flour before you start spreading it out to cut. Add until you feel the dough is not too hard and not too soft. Good luck next time??