Chin Chin Recipe (2 Best Crunchy Type)

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by Pharm Adenike

Last Updated 12/07/2020

Looking for chin chin recipe? This post shows you two (2) ways to make the best crunchy chin chin.

The classic deep fried method and a healthier, less-calorie baked method.

Let's begin...

How To Make Chin Chin Recipe (Classic)

Chin-Chin Recipe

Recipe by Fitnigerian

This is the classic chinchin recipe that is crunchy and deep-fried.

5 Star Rating

chin-chin-recipe

Category:
Snack

Method:
Fried 

Cuisine:
Nigerian

Serves
8 people

Prep Time
10 Min

Total Time
50 Min

Ingredients:
  • 320 g or 2.5 Cups of All-purpose Flour
  • 100 g of Sugar
  • 80 g of Salted Butter
  • 2 g or ½ Teaspoon of Baking Powder
  • 1 Egg
  • ½ Teaspoon of Ground Nutmeg
  • 60ml or ¼ cup of Evaporated Milk
  • Oil (Enough for Deep frying)
Directions: 
  1. 1
    Mix your dry ingredients; that is your all-purpose flour, sugar and baking powder into a bowl
  2. 2
    Make a well with your dry ingredients. Cut your butter in small pieces then add. Add your egg and milk as well.
  3. 3
    Mix thoroughly to form a well-kneaded dough.
  4. 4
    On your work surface, lightly sprinkle flour to avoid your dough from getting sticky. Flatten dough and with the aid of a rolling pin, roll out dough to get the desired thickness.
  5. 5
    With a knife, pizza cutter or pasta roller, you can cut to the desired shape you want
  6. 6
    After cutting, you place on a tray and lightly dust with flour so it doesn’t stick to each other.
  7. 7
    Prep your oil by placing on medium to high heat and/or heat to 190 degrees.
  8. 8
    Fry till golden brown. Set on a kitchen towel to take off grease, allow to cool before you serve.
  9. 9
    You can store for about 2 months in an airtight container in the freezer. The longer it stays, the less crunchy.
Video: 
Notes & PRO TIpS: 
  • The standard cup of flour is 128g.
  • Depending on how hard you want your chin-chin to turn out, you can omit baking powder and egg.
  • There really is no preference for using either butter or margarine. Whichever one you have available is fine.
  • Always heat up your oil and make sure it’s hot enough before frying to avoid your chin-chin soaking up too much oil. You can check by testing with a little dough. If the dough sinks and takes time to rise, then it isn’t ready for frying. When the dough floats at the surface of the oil then the heat is just perfect for frying.
  • If using powdered milk, add 2 tablespoons of that powdered milk in 8 tablespoons of water then measure out the 60 ml to be used in the recipe and keep or drink the rest.
  • For the chocolate flavour, cocoa powder can be added to the original recipe. About 30g of cocoa powder to the original recipe is fine.
  • You can also make coconut chin-chin using desiccated coconut and coconut milk. In this recipe, rather than use the conventional milk, you just replace it with coconut milk and about 60g of desiccated coconut.
  • You can play with flavours while making your chin-chin. Lime zest, cinnamon, cayenne pepper, vanilla extract to mention a few. The sky is your limit with this one. Good luck!
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Baked Chin Chin Recipe 

Chin Chin Recipe (Oven)

Recipe by Fitnigerian

This is a healthier version, rather than deep fry, you can bake.

5 Star Rating

Baked-chin-chin-recipe

Category:
Snack

Method:
Baked

Cuisine:
Nigerian

Serves
8 people

Prep Time
10 Min

Total Time
50 Min

Ingredients:
  • 320 g or 2.5 Cups of All-purpose Flour
  • 100 g of Sugar
  • 80 g of Salted Butter
  • 2 g or ½ Teaspoon of Baking Powder
  • 1 Egg
  • ½ Teaspoon of Ground Nutmeg
  • 60ml or ¼ cup of Evaporated Milk
Directions: 
  1. 1
    Mix your dry ingredients; that is your all-purpose flour, sugar and baking powder into a bowl
  2. 2
    Make a well with your dry ingredients. Cut your butter in small pieces then add. Add your egg and milk as well.
  3. 3
    Mix thoroughly to form a well-kneaded dough.
  4. 4
    On your work surface, lightly sprinkle flour to avoid your dough from getting sticky. Flatten dough and with the aid of a rolling pin, roll out dough to get the desired thickness.
  5. 5
    With a knife, pizza cutter or pasta roller, you can cut to the desired shape you want
  6. 6
    After cutting, you place on a tray and lightly dust with flour so it doesn’t stick to each other.
  7. 7
    Preheat your oven to 180 degrees
  8. 8
    Place your cut chin-chin dough on a baking sheet. Lightly spray with oil spray and bake for about 25 - 30 minutes.
  9. 9
    Check at 15 minutes intervals, stir and rotate the pan till golden brown.
  10. 10
     Allow to cool then serve. Enjoy!
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Frequently Asked Question About Chin Chin Recipe

Here are some of the most asked questions about chin chin recipe and answers.

Is Baking Powder Compulsory for Chin Chin?

Baking powder is not a compulsory ingredient in chin chin recipe. Baking powder serves as a leavening agent; what that means is baking powder is that agent when used in dough, causes a foaming action that lightens and softens the dough mixture. If you want a harder texture of chin-chin, then you omit baking powder. 

Why Does My Oil Foam When Frying Chin Chin?

Your oil foams when frying chin chin because the flour sprinkled on the chin-chin after cutting is too much or/and the oil used in frying becomes dirty from frying previous chin chin batches.

To reduce your oil foaming, what you can do is fry in smaller batches, after frying the first time, change your oil and then reduce the flour sprinkled on your already cut chin-chin.

How Do You Preserve Chin Chins?

You can store for about 2 months in an airtight container in the freezer or in a dry place. The longer it stays, the less crunchy it gets.

Can Yeast be Used in Place of Baking Powder or be Added to this Chin Chin Recipe?

Yeast can’t be used. Ideally, the rising agent for recipes like chin-chin, cookies etc is baking powder, not yeast.

I Don’t Have Butter or Margarine, Can Oil be Used?

Well, I’ve not personally tried it but some have and say that it still came out delicious.

Can I Use Self-Rising Flour for this  Chin Chin Recipe?

It’s not advisable to use a self-rising flour because the flour already contains baking flour. This recipe uses ½ teaspoon of baking powder but self-rising has ½ tablespoon of baking powder

I’m a Vegetarian, What Vegan Options do You Have for Egg in your  Chin Chin Recipe?

Well, I read somewhere that one tablespoon of flaxseed or chia seeds mixed with 3 tablespoons of water can serve as an egg replacement. Allow your mixture to sit for about 5 minutes before using. 1 tablespoon of your mixture equals 1 egg.

Summary 

Chin Chin Recipe (2 Best Crunchy Type) - FitNigerian

Looking for chin chin recipe? This post shows you two (2) ways to make the best crunchy chin chin.

Type: Snack

Cuisine: Nigerian

Recipe Yield: 8 servings

Preparation Time: PT10M

Cooking Time: PT40M

Total Time: PT50M

Recipe Ingredients:

  • All-purpose flour
  • Baking powder
  • Egg
  • Nutmeg
  • Sugar
  • Salted butter
  • Evaporated milk

Editor's Rating:
5

Your Turn

Let me know in the comment section which of the chin chin recipe you'll be making first. Also, if you have any questions or feedback about the chin chin recipe, drop then in the comment below.

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  4. I always try to make hard chin chin but it comes out soft.
    I dont know if because i put much butter..
    Does much butter makes chin chin soft

    Reply

    1. Probably.

      Next time you're making chin-chin, to follow the above recipe measurement of all the ingredients and omit baking powder for best result.

      Good Luck!

      Reply

  5. i spent about two thousand to prepare chinchin(was just a trier) after packing i calculated less than one thousand. how do i make profit?

    Reply
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