Nigerian Chin-Chin is one of Nigerians’ most loved snacks and also one of the Nigerian most loved street 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? LOL.
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 favorite snack aside from 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!
Other Nigerian snacks
Nigerian Chin-Chin Recipe
- 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
- frying oil
- 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.
More detail also in the video below
36 thoughts on “How To Make Crunchy Nigerian Chin-Chin”
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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
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.
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Thanks for making it easy to understand. God bless you
You’re welcome sis
Exactly my recipe and procedure. Thumbs up and more blessing
Thanks for sharing this awesome recipe. I made my chin chin and everyone loved it. I am so happy.
I’m glad to hear it came out fine and thanks for stopping by.
Thanks a lot for the blog.Thanks Again. Fantastic.
I tried the recipe ….my chin chin came out too soft it wasn’t crunchy at all…..I don’t know why….
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??
fantastic publish, very informative. I ponder why the other specialists of this sector don’t notice this.
You should continue your writing. I’m sure, you have a huge readers’ base already!
Hello, can ground nut oil be used in place of butter while putting together the ingredients??
No you can’t. Butter is required for the recipe
500grams is equivalents to how many cups
equivalent to 3½ cups
thanks for the post
Thank you too for stopping by❤.
thanks for this wonderfull reciepe
You are welcome Andrea
This recipe is one of the best so far, I can taste it already.
Wow! Thank you.