Nigerian Chin Chin Recipe

Chin Chin is a crunchy deep-fried snack that originated from Nigeria. It is an ideal light refreshment for you and your guests. The Nigerian Chin Chin can last for weeks if stored in an airtight container.

With no baking involved in this recipe, Chin Chin is one of the easiest Nigerian snacks to make.

To make some Nigerian Chin Chin, you will need the following ingredients.

Ingredients for Soft Chin Chin

• 1kg plain flour (all purpose flour)
• 150ml evaporated milk / 150g powdered milk
• 275g granulated sugar
• 250g margarine
• 2 medium nutmegs | 2 teaspoons ground nutmeg
• Tasteless and odourless vegetable oil (for frying)

If you want the Chin Chin really crunchy, use the following quantities of ingredients

• 1kg plain flour (all purpose flour)
• 75ml evaporated milk / 75g powdered milk
• 200g granulated sugar
• 125g margarine
• 2 medium nutmegs | 2 teaspoons ground nutmeg
• Vegetable Oil (tasteless and odourless)

Directions

Mix the milk and sugar in a bowl and leave to soak.

Note: If you are using powdered milk, mix the milk and sugar.

Then add 150 ml of water for soft chin chin (75 ml of water for crunchy chin chin), mix and leave to soak.

One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients.

In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps.

Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.

Place the dough on a flat surface and start kneading gently with a dough roller.

When the dough is flat, cut into desired sizes.

Deep-fry in hot vegetable oil.

While frying, continuously stir the chin chin till you get a golden brown color.

Scoop the fried pieces onto a flat tray to dry and cool down quickly.

When the chin chin had cooled down completely, store in a dry, airtight container. Serve with a chilled drink.