Chin Chin Recipe
The sweet and savory snack we call chin chin delivers a delightful West African treat that’s crispy and utterly addictive. These small, fried dough pieces have a unique crunch and a hint of nutmeg, making them perfect for any occasion.
Whether enjoyed as a snack on their own, served at parties, or shared with friends and family during celebrations, this beloved treat brings joy. If any of your friends are from West Africa, it’s sure to make them a little nostalgic.
With basic pantry staples like flour, sugar, butter, and eggs, this easy-to-make recipe allows you to create a batch of these delicious bites right in your own kitchen. Perfect for munching on movie nights or a fun addition to dessert platters, chin chin is sure to become a favorite in your home!
What Is Chin Chin?
Throughout West Africa and Nigeria, it’s small, crispy pieces of fried dough, typically sweetened and flavored with nutmeg, and is prepared for special occasions. While I was growing up, it was customary in most homes in Cameroon to make this delicious snack during Christmas. Each home has its own variation. Some are soft to the point of falling apart, while others are so hard you feel like your teeth are going to break.
Some people shape them like small balls; others knead and cut them into small squares. The overall experience of slowly feasting on chin chin is indescribable. I never tire of trying all the different variations.
Even at this ripe old age, I still love it. The only issue is, “Once I pop, I cannot stop.” On one occasion, I had to hide it in the trunk of my car. It may have been a little extreme, but I wasn’t prepared to share!
How to Make Chin Chin
- Mix the dry ingredients: flour, baking powder, salt, sugar, nutmeg, and lime zest. (Photo 1)
- Add the butter to the flour mixture and mix until well incorporated. (Photo 2)
- Whisk in the milk and egg, and keep mixing until it forms a sticky dough ball. (Photo 3)
- Knead on a floured surface as needed until the dough is smooth, elastic, even in color, and no longer sticky. You can create many shapes and sizes. (Photo 4)
- Divide the dough in half. On a floured board, roll each half out until it’s about ⅙ inch thick. A pasta machine works great if you have one. Then, cut the dough into any shape you desire. I folded some of them into cute shapes and left others square. (Photos 5-8)
- Fry in around 3 inches of 375℉ (190℃) oil until golden. (Photos 9-11)
- Remove them from the oil, drain, and serve. (Photo 12)
Recipe Tips and Notes
- The coconut version is just as addictive. Grind ¼ to ½ coconut flakes until fine and powdery, then add them to the dry ingredients, and then add a little more milk or water for a better texture. Coconut flour is thirsty, so you’ll need to go by feel.
- Curly chin chin in Cameroon is extra special for Christmas. Cut the dough into narrow strips instead of squares. It will curl when you fry it.
- If you like yours softer, add an extra tablespoon of butter. Just don’t go overboard, or your finished product will crumble.
- A pasta machine helps roll out the dough for shaping. Check out how to use it in my Ghana chin chin recipe.
- Keep an eye on your oil temperature as you fry to make sure it doesn’t get too hot and burn.
- Also, avoid overcrowding the frying pan, which lowers the oil temperature quickly, resulting in a greasy snack.
Make-Ahead and Storage Instructions
You can store this snack in an airtight container at room temperature for up to a month, so feel free to make it in advance.
What Goes With Chin Chin
You can serve it on its own or with dips (chocolate sauce and caramel sauce are particularly tasty). Or serve it with other savory snacks, like plantain chips.
You could also include these bites as part of a larger snack platter with other treats like puff-puff, meat pies, or sambusas for variety.
More Celebration-Worthy African Foods to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”leWUmIP9″ upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Chin Chin” description=”Chin Chin – West African Fried pastry enjoyed throughout the region especially in Nigeria- Crispy Crunchy and Addictive.”]
This blog post was originally published in November 2012 and has been updated with additional tips, new photos, and a video.
Nigerian Chin Chin
Ingredients
- 3½ cups (420g) all-purpose flour (see notes for coconut chin chin)
- ¾ cup (150g) sugar
- ½ teaspoon (2-3g) salt
- ¼ teaspoon (1-2g) baking powder
- 1 teaspoon (2-3g) grated nutmeg
- 1 teaspoon (1-2g) lime zest, grated
- ¼ cup (4 tablespoons or 60g) butter (or margarine)
- 1 large egg
- ¾ cup (175-180ml) milk
- oil for frying
Instructions
- Using a mixer (or by hand), mix the dry ingredients: flour, baking powder, salt, sugar, nutmeg, and lime zest.
- Mix the butter into the flour mixture until well incorporated.
- Add the milk and egg to the mixture. Keep mixing until you form a sticky dough ball.
- Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. You can create many shapes and sizes for chin chin.
- Divide the dough in half. On a floured board, roll each half out until it's about ⅙ inch thick, just like linguine or fettuccine. A pasta machine works great if you have one. Then, cut the dough into any shape you desire.
- Heat a deep cast-iron skillet, saucepan, or (my all-time favorite) a Dutch oven over medium heat. Add around 3 inches of oil and heat it to 375℉ (190℃). Fry chin chin in the hot oil until golden.
- Remove them from the oil, drain, and serve.
Tips & Notes:
- For coconut chin chin, finely grind ¼-½ of coconut flakes. It should be powdery like flour, then add it to the dry ingredients. Coconut flour is quite thirsty, so add a little extra milk or water for a better texture.
- If you like softer chin chin, add 1-2 tablespoons more butter. But please be careful not to use too much, or the dough may become soft and crumbly.
- A pasta machine helps roll out and shape the dough.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Hi Imma , I’m just about to use this recipe but do I need to use oil? Can I bake mychin-chin in an Oven ?
Hi Esther , It would not have the same texture . It’s best fried.
Thumbs up!!! I will be preparing this for my daughter’s first birthday next month….but you didn’t add baking powder, any reasons pls? thanks
Hi Rachel! You really don’t need to in this recipe. Some recipes do call for it , it all depends on the ingredients and what texture you are trying to achieve. Wishing you all the best !!!
Hello ma’am. Please I’d want to know if the lime zest appear on the dough when done ?
Very slightly- no worries if it isn’t visible
I’m making these tomorrow!!! So excited Thank you for the recipe!
Immaculate please how do i make the chinchin a little bit hard? I am in love with your recipes.
Hi, Geraldine. If you prefer the harder chin-chin, then do not add the baking powder and egg. And try to add more flour to the dough get a firmer consistency. Please let me know how it turns out for you. Enjoy!
I am impressed with this site, really I am a fan.
Hello , thank you for the wonderful recipe. How long can you keep chin chin for without it going bad?
If you seal tightly it would last for a couple of weeks. It usually don’t last more than a week in my household.
Jambo. I have had 1 variety of chin chin. What kind of west African dessert?
Hi Brent! Do you want to know more about African dessert ?
Best African dough crunches (Chin Chin). But I’m allergic to gluten. Thanks for sharing this.
Awesome! Thanks for stopping by!
When ever am looking for a recipe, I always run here cause I know I will get what I really wanted. Thumbs up Immaculate. Making it for a customer I know she will love it. Thanks a lot.
Am so happy to hear this! Good to know the recipes are working out for you.
Merry Christmas to You!
Thanks so much. So easy and simple
Awesome! Glad to hear it worked out well for you.
Please can i add sodium bicarbonate?
I have not tried this with sodium bicarbonate. So I can’t say for sure.
Pls madam. I have tried almost all methods online to get a hard texture for my chinchin for sale. But it’s not working.and that’s how the society wants it..very hard. Pls can you help me with that recipe
Hi Vera. I understand what you mean. The ingredients that determine the softness of your chinchin are butter, baking powder, and eggs. Reduce these quantities until you get your preferred texture. Also adding a little more flour when rolling will yield you harder chinchin. Do let me know how it works out for you.
I giv u thumbs up. Immaculate bites recipes ar d bomb. Just wntd tryin out somtin nice for my picky eater daughter. Stormd across ur recipe. Followd it wt halved measurmnt. My daughtr culdnt resist it. She ate nd was filled. Husby too kpt commentin dt d taste is soo great. Finally,i can say i got chinchin right. Cant wait for sch to resum,wil make in batches as her snack. Though,wil try to reduce d sugar abit cos twas a littl on d high side for me,bt d little one sees it just ok for her. Kp d good works up…bin a keen follower of ur recipes,bt ds is d first i wil try out nd glad i wasnt dissapointd.
Awesome! Glad to hear it was a hit in your household. Thanks for taking the time to share this with me.
U welcome
Hi good evening I don’t know what I did wrong my oil kept on bubbling till it spilled all over my burner. My chin chin also ended up cracking after frying. What could I have done wrong. I had to flee from the front of the cooker because it was bubbling and pouring.
Hello Kukumi,
There are two things that might be the issue .
1. The chin chin is probably too rich – need to cut back on the butter .
2. Also Fry a little at a time do not overcrowd the frying pan.
Hope this helps
I would love to knw if this recipe can be used for commercial purpose,would I have to add or subtract some items to make it long lasting and crunchy …..pls recommend the best flavour that can make it extra delicious thank u
Sorry I just make it for the home cooks. I suggest testing it out with different flavors and see how it goes .
Thanks ma for spending your time to encourage we the leaners on your recipes. Pls ma; how can I make my chichin sweet and still make profit out of it.
Sorry I only make it for my self and friends.
Thanks for the recipe. I would like to know the reason for the line zest. Does it preserve or add a special taste to the chin chin?
Hi Loveth. The lime zest just adds an extra layer of flavor to your Chin Chin 🙂
The best African snack recipe I have tasted so far.
Can i had yeast and vanilla powder to the ingredient pls it urgent
No, you don’t add yeast to chin chin but you can add vanilla powder to it.
I spent time in West Africa as a child and LOVED Chin Chin, but had no idea what it was called or if it even had a name. I cannot tell you how excited I got when I found this recipe!!!! 17 years later, I can finally make it for my husband! Thank you SO MUCH!
Oh, Goodness! Glad you finally found it . Do let meek now how it works out for you. Thanks
Thanks Ima. I found this very informative. I’m starting a new snack business and I’m glad to know I can bake my plantain chips.
Congrats! Glad to be of help.
Hi Immaculate, Do you have a collection of all your african recipes in a pdf format?? If yes,how can i get it..By the way,i love the simplicity of your recipes….I love it!!!
Thanks! Right now I don’t. Am working on it. Will have up very soon.
Wow the chin chin was great
Loved it soo much
Tnx to you
Awesome!! Glad it worked out well for you.