Nigerian Chin Chin Recipe


Nigerian Chin chin Crunchy Recipe

Crunchy Nigerian Chin Chin

Nigeria _ Nigerian _ chin chin _ recipe _ crunchy _ hard _no _ egg

Nigerian Chin chin

Chin chin is a very popular snack in Nigeria, it’s made from basic combination of flour, milk and sugar. There are other optional ingredients like egg, baking powder and nutmeg, these are strictly based on preference.

Chinchin can be either hard or crunchy. This recipe is a fine medium between the two. If you would prefer much harder chinchin, omit baking power, do not use egg and add 1/2 cup more flour.

Ingredients

  • 3 cups flour (375 grams)
  • 1 teaspoon baking powder
  • Pinch of nutmeg
  • 1/2 cup sugar (100 grams)
  • 1/2 cup baking margarine  (115 grams)
  • 1/2 to 2/3 cup liquid milk or water
  • 1 egg
  • Oil for frying

Direction

  • Combine flour, baking powder and sugar in a bowl. Slice in margarine  and mix until well incorporated (it should look like breadcrumbs)

Nigerian ChinchinNigerian chin chin recipe

  • Crack in egg. mix
  • gently add water into flour mix until  you have a slightly stretchy but not sticky dough (do not add too much water at once)

Chin Chin

  • Roll out the dough on a flat surface, cut into desired shapes

Chin Chin Cutting shapes

  • Set the oil on medium heat, wait until the oil is hot.  Fry the shaped dough a batch at a time until golden brown

Enjoy!

For a healthier alternative, Check  out our whole wheat chin chin recipe

Chin Chin

whole wheat Chin Chin


Recipe Index

Lose It Nigerian

By |March 28th, 2011|88 Comments

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88 Comments

  1. Nkechinyere Praise May 10, 2017 at 4:36 pm - Reply

    In 1 and 1/2 cups of flour,how can you add your ingredients

  2. Laura Mihaela May 9, 2017 at 8:22 am - Reply

    Thank you from Romania for chin chin recipe. ❤

  3. uwa April 19, 2017 at 7:32 am - Reply

    Hello thanks for this recipe. Was enjoying it with a cup of tea and my conscience said “how do you enjoy this lovely snack without thanking the owner of the recipe?”. So i thought i should come back and comment. If there’s a word “bestest” this is by far the bestest chin chin ive tasted. Thought i left out the baking powder, it was awesome. Thank you sooooo much .

    • 9jafoodie
      9jafoodie May 9, 2017 at 6:09 pm - Reply

      LOL hello Uwa,

      you have a very good conscience!!

      You are welcome!

  4. Chizzy April 14, 2017 at 2:11 pm - Reply

    This recipe is marvelous. Not too hard. Just love it. Tnx

  5. Lovesense25 April 5, 2017 at 3:03 pm - Reply

    By far one of the best recipes for me. Used 2/3 of the butter measurement, & no egg. Chin chin was crunchy enough

  6. Naa March 17, 2017 at 9:01 pm - Reply

    I followed ur recipe and I think I got it right,very tasty and nice…but unfortunately the person I did it for,said it’s not hard…like some chin chin I know back home..so I guess I have to reduce the quantity of the margarine or what do u think?

    • 9jafoodie
      9jafoodie March 27, 2017 at 9:34 am - Reply

      Hello! you can hard more flour and skip the baking powder for rock hard chinchin

      • Naa March 29, 2017 at 9:18 pm - Reply

        Thanx….so u mean the quantity if the margarine is perfect right?

  7. Tolu January 22, 2017 at 12:40 pm - Reply

    Perfect recipe, made it with my boys … I avoid oily foods so I baked mine and it still turned out well just a little bit dry but tasted like short bread cookie when hot or warm.

    Used cookie cutter so no stress cutting, added 2/3 cup liquid milk and some water to get firm consistency.

    great job 9ja foodie!

  8. Tersoo January 2, 2017 at 8:56 pm - Reply

    Thanks for this. It has helped me make my first chin-chin.
    Though the first batch was almost burnt, the remaining came out well.
    Thanks 😀

  9. omah December 31, 2016 at 2:43 am - Reply

    I made chin chin on Christmas day using this recipe. Actually I made chin chin using three recipes including yours. Everybody in my house loved yours and they have asked me to make it our family’s official recipe (whatever that is). So today I am making a bigger batch with your recipe for New Year.
    Thanks you for sharing.

  10. Isaiah December 24, 2016 at 12:29 pm - Reply

    Question please,
    Can I leave dough for 24 hour before frying the chin chin?

    • CONSOLATA December 24, 2016 at 5:59 pm - Reply

      no

  11. Iby December 23, 2016 at 2:15 pm - Reply

    I saw this recipe and tried it today. I doubt if chin
    chin can turn out better. Thank you so much.

  12. Ezinne December 12, 2016 at 12:38 am - Reply

    Please, what quantity of chinchin does this recipe make? Thanks.

    • 9jafoodie
      9jafoodie December 12, 2016 at 7:42 pm - Reply

      I have never measured the yield, I will do that next time I make some.

  13. Ella December 8, 2016 at 9:18 am - Reply

    Please how do I measure the 115grams of margarine

  14. exploit November 14, 2016 at 12:48 am - Reply

    this recipe is the bomb!!!!!!!

  15. Lois November 13, 2016 at 6:51 am - Reply

    Trying this out, use liquid milk and its sticky 😂 heading back to the market to get more flour . thanks a lot.

    • 9jafoodie
      9jafoodie November 15, 2016 at 6:39 pm - Reply

      Eyah.. that’s why you need to introduce the liquid a little at a time.

  16. ayo September 19, 2016 at 5:30 am - Reply

    the recipe is perfect with the stickiness all you need is a bit of sprinkled flour mine came out perfect i’m about to try your meat pie

  17. Ngozi August 20, 2016 at 12:39 pm - Reply

    I made chinchin for the first time today using your recipe & it turned out great, though I added a little more flour bcos d dough was a little sticky. Taste & texture were just perfect. Thanks.

  18. joysbiz July 28, 2016 at 7:48 pm - Reply

    It tried your recipe with the one egg you suggested. It was a sticky mess. I couldn’t even roll it. Pls remove that egg suggestion. Reading through the comments I noticed that most people have that same issue. I later found out that I could have added much more flour. Thank you though

    • 9jafoodie
      9jafoodie July 28, 2016 at 8:26 pm - Reply

      I am looking at thesame comments and 2 of over 20 people had issue with it being too sticky. I use thesame recipe at home all the time, I find the water ratio just right. The egg is there for a purpose, it makes for a crunchy but not rock hard chinchin. As suggested in the other two comments, you can add more flour.

      • Lydieberyl April 16, 2017 at 6:14 am - Reply

        I totally agree with u, egg is an additional rising agent, without which the out come will be kind of sticky in the mouth. Meanwhile good chin chin has to be very chewy and crunchy when eaten. Very simple and easy recipe. Have been doing it from way back my secondary school days.
        Thanks for ur good work

  19. bummy July 16, 2016 at 6:26 am - Reply

    please is there an alternate way of cutting the dough without using knife when making plenty of it because of stress

    • 9jafoodie
      9jafoodie July 16, 2016 at 12:51 pm - Reply

      You can use a dough cutter. google it.

    • omah December 31, 2016 at 2:38 am - Reply

      Yea a pizza cutter will remove the stress in cutting

  20. Toyin May 21, 2016 at 1:05 pm - Reply

    I used the recipe exactly and they were yummy and soft, different from the everyday rocky chinchin. My kids loved them. Thanks!

  21. deyhorlar March 30, 2016 at 7:49 am - Reply

    I tried d recipe 2day….it was amazing…..
    Gracias

  22. Ifeoma February 16, 2016 at 1:43 pm - Reply

    Hey. I just mixed this,& I think it’s too soft. If I put it in the fridge for a bit, would it harden up a little?
    Thanks

  23. yetunde sholaja February 5, 2016 at 3:36 am - Reply

    Plz i want to use 3kg of flour plz how many kg of suger n butter am i to use.plz it is urgent.

    • e__victor
      e__victor February 5, 2016 at 5:51 am - Reply

      3kG of flour will require 0.8kG of Sugar and 0.92 kG of Margarine based on recipe above.

  24. Soph January 25, 2016 at 6:19 pm - Reply

    Can I say I love you again?
    Turned out just puurrfect!!
    Sending out a batch to my brother and keeping the other for my hubby.
    Mwaaah

  25. Blessing Taire December 31, 2015 at 8:43 am - Reply

    The ones I made were Awesome, in fact I almost finish the first batch while frying the second batch. Thanks for the recipe.

  26. Joyce December 24, 2015 at 2:19 pm - Reply

    I made chinchin for the first time today with this recipe. It came out just perfect. Super delicious! Thanks Ronke.

  27. […] for helping me see the blessing in my ajebutter’s allergy and Ronke of 9jafoodie.com for her chinchin recipe; from which this recipe is adapted […]

  28. veronique April 15, 2015 at 9:02 am - Reply

    Thanks a lot. Please tell me what to add or reduce. I need it to be rock hard.

  29. Ukeme February 22, 2015 at 12:31 pm - Reply

    Thx so much for the recipe. I just made these and they turned out great. My kids said it was the best chin chin ever. Once I mixed the ingredients, I wrapped in saran wrap and let it sit for about 2 hours so it wasn’t too sticky for me at all. Thx so much again

    • 9jafoodie
      9jafoodie February 22, 2015 at 1:45 pm - Reply

      yeiiii!!! this is awesome. Thanks for the feedback

  30. bukky February 11, 2015 at 8:37 am - Reply

    Pls can i bake instead of frying

    • 9jafoodie
      9jafoodie February 11, 2015 at 3:18 pm - Reply

      yes you can. checkout our baked chinchin recipe for further details.

  31. En January 20, 2015 at 10:26 pm - Reply

    Your recipe was amazing…I loved it.

  32. cy December 2, 2014 at 10:50 am - Reply

    I try it bt it was 2 soft should I add my flour next time

    • 9jafoodie
      9jafoodie December 2, 2014 at 7:27 pm - Reply

      yes. you can also omit the butter for a harder texture.

      • chioma April 17, 2016 at 4:50 pm - Reply

        Really; is it possible to make chin chin without butter?

        • 9jafoodie
          9jafoodie April 18, 2016 at 7:55 pm - Reply

          Ours is made with margarine

          • chioma April 19, 2016 at 1:19 am - Reply

            Your recipe is really nice. Please I have a problem with frying, how do I know when it’s time to bring it down from the fire so it won’t be too brown..
            if I omit baking powder, would the chin chin still rise?
            I’m doin it for sale but I can’t cut the perfect long strips, what do I do to have a tasty chin chin that would still be plenty..
            Please reply; tanx alot

            • 9jafoodie
              9jafoodie April 24, 2016 at 8:50 pm - Reply

              use medium heat and stir frequently. Yes, it works without baking powder. I am not sure about your third question.

  33. Rita September 17, 2014 at 4:08 am - Reply

    I want to learn how to make cake too.

  34. Rita September 17, 2014 at 4:06 am - Reply

    Sure i did it and my friends like it. Thanks for that.

  35. oluwayemisi July 24, 2014 at 2:19 pm - Reply

    Pls can you explain the measurements of cups in kilo or grams I try it today to surprise my kids that like it, i mix 1pack of flour to be honest everything was flop maybe d banking powder is too much or less butter when I frying it everything just scattered like garri I’m not happy today. ..pls teach me how to measure it by kilo or grams. Thanks

    • 9jafoodie
      9jafoodie July 24, 2014 at 6:05 pm - Reply

      Recipe has been updated for you dear. let me know how it turns out.

      • oluwayemisi July 25, 2014 at 10:50 am - Reply

        Thanks so much I try it today it was fantastic. ..oooxxx

        • 9jafoodie
          9jafoodie July 26, 2014 at 3:07 pm - Reply

          Awesome!

          • yetunde sholaja February 5, 2016 at 3:30 am - Reply

            Pls i want to use 3kg of flour so ow may kg of suger n butter am i to use.

  36. Bernydo July 3, 2014 at 11:39 am - Reply

    Pls can i use margerine instead of Butter

  37. […] This is a must try recipe for all my fit-fam people, I promise you will not be the least bit disappointed. Check out our traditional chin chin recipe […]

  38. heartsandpaper March 28, 2014 at 3:43 pm - Reply

    making chin chin tonight with my canadian friends! im excited!

  39. chinenye March 6, 2014 at 9:32 am - Reply

    I don’t understand ur measurement,can u weigh them in kilos or grams

  40. Omonse January 17, 2014 at 12:16 pm - Reply

    I love chin chin!
    Is the milk condensed milk like the peak tins, or the milk used for cereal?
    Also, can I bake instead of frying?

  41. Lola December 24, 2013 at 5:34 pm - Reply

    Hi,
    The amount of butter was too much, so the second time I made it, I reduced the butter to 1/4 cup. It sooooo nice! Thanks!

  42. Africhic November 20, 2013 at 8:18 am - Reply

    Can i bake this?

    • Tolu January 22, 2017 at 12:43 pm - Reply

      Well, I did and it was not bad….set oven 180 degrees and bake or about 20- 30 mins.

      wont turn brown all over like if you fry but it taste good.

  43. Melissa October 5, 2013 at 3:48 pm - Reply

    Hi, I just made these and I needed about 1 1/2 cups more flour, otherwise the dough was too sticky. It had a great taste. It was not too crunchy and not too soft. Thanks 4 the recipe.

    • 9jafoodie
      9jafoodie October 8, 2013 at 7:05 pm - Reply

      You are welcome. for the rock hard stuff, add more flour

      • eyah Amuche August 8, 2016 at 12:48 pm - Reply

        Pls I just saw dis now. I wake make chin chin of half painter pls how many eggs n butter should I use. Pls reply now tnx.

        • 9jafoodie
          9jafoodie August 8, 2016 at 8:06 pm - Reply

          Sorry I cant help you. Half Painter is not a standard measurement.

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