Ghana Chin Chin (Chips) – widely popular fried pastry chips in West Africa with a Ghana twist featuring strong notes of onions, garlic and a little bite from the white pepper. If you’re a sweet tooth like me, add a hint of sugar for an extra tasty and addictive chin-chin.
This is  West African Fried Pastry chips. Hands down! My all-time favorite snack. And to tell you the truth, I can never have it around the house for too long. I can eat a bag full of it without ever realizing I have gone overboard. So whenever I make them. I quickly get them out of my house- sometimes.
So, this came as a shocker to me when I was introduced to savory chin chin.
What?
No way! Chin Chin made with no sugar? Who would enjoy that? I eat my words. It definitely has it’s own appeal. They are a lovely treat. There is no turning back for me now.
I now have a stash of these buried somewhere. Shhh, I don’t want hubby to know, he says I am addicted to chin chin.
Do you know what I like about these savory pastry snacks? It does not give me a sugar rush.
If you are from Ghana you get it. This savory variation of chin chin has its roots in Ghana; it features strong notes of onions, garlic and a little bite from the white pepper.
Since I am a sweet tooth gal I took the liberty of adding 2 tablespoons of sugar to the mixture. Which provides a hint of sweetness. Feel free to eliminate sugar from the recipe and please forgive me for including sugar. I feel it adds to the recipe rather than distract from its overall taste.
Enjoy!
Watch How To Make It
Ghana Chin Chin (Chips)
Ingredients
- 3 1/2 cups (440 grams all-Purpose flour) plus more for dusting and rolling.
- 1 1 /2 teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon white pepper
- 1 teaspoon grated nutmeg
- ½ cup (4 oz. /125grams / 8 tablespoons) butter
- 2-3 garlic cloves minced
- 1/3 cup grated onion
- 1 large egg
- ½ cup (125ml) milk plus more about 2 tablespoons
- 2 tablespoon sugar optional
- Oil for frying
Instructions
- Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and white pepper
- Add the butter to the flour and mix well until the butter is well incorporated with the flour.
- Add minced garlic, onions, milk and egg into the mixture. Keep mixing until you have formed 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. Chin-chin can be cut into many shapes and sizes
- Divide dough in half. On a floured board roll each half about 1/6 inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.
- Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 350 degrees.
- Fry in hot oil until golden. Remove from oil, drain, and serve. You can store this in an airtight container for up to a month.
Nutrition Information:
Terri says
I just made these I followed the recipe to the point. My Ghanaian husband said no onion no garlic next time.
ImmaculateBites says
Hope you guys loved it!
Jacqueline says
Thank you for the good job done
ImmaculateBites says
Awe, thank you Jacqueline!
Juliet says
Please I need the chin chin machine. Where can I buy it?
ImmaculateBites says
Hi Juliet! I usually use my Pasta machine
Esther says
Thank you very much
Dede joyceline says
Wow I love it
Immaculate Bites says
Thank you, Dede joyceline! 🙂
Tosin Soga says
Can’t wait to make mine thank you.
Benedicta Bebe says
Can I pls use frytol oil instead of butter
ImmaculateBites says
It will slightly affect the flavor .
Happiness says
Please where can I get the white pepper
Kaswaswa Mutondo says
I love your recipes. Can’t wait to try it
ImmaculateBites says
Thank you so much, Kaswaswa! Looking forward to your feedback :)!!
Atim Blessing Onoharigho says
I made this last week and I loved it. This is now my best recipe ever for chin chin. Thank you
ImmaculateBites says
Awesome. Glad you love it as much as I do, Blessing :).
Phyllis says
Pls can i use margarine instead of butter?
ImmaculateBites says
Yes, you can 🙂 !
Chimwemwe says
Any alternative for the pasta machine?
Immaculate Bites says
Hi Chimwemwe, you can use a rolling pin to work with the thickness of the dough and then when you’re done, use a knife to cut it.
Keren says
Hey I tried I ..but it too crispy and looks soggy
Wah could be the problem..
imma africanbites says
Hi, I can’t say for sure since I’m not around when you made this, but the culprit could probably be over kneading the dough.
Oluwatoyin Iyaomolere says
Too much butter and eggs can make it soggy. Happened to me a couple of times then I reduced both especially butter.
Angel says
I’m definitely trying this one! You didn’t say how much butter to use though (or I missed it?)
imma africanbites says
It’s 1/2 cup (125 g) of butter. Please see the ingredient list. Can’t wait for you to try it. Enjoy!
Vikki says
Can this be done without egg..or is there a substitute??
ImmaculateBites says
It might alter the recipe . Add 1/4 cup milk to make up for the liquid lost.
Firdows says
You dont have to use eggs. i only use nutmeg powder, minced onion, salt, butter, flour and about half an cup of water. Then fried in oil. Its deliciouuuus im right now eating them.
Grace says
Pls can I use the powdered red pepper if I don’t Hv the white one. I’m in Ghana.
ImmaculateBites says
Leave it out the white pepper. Red pepper will be too overpowering.
Haneefah says
Wow, understanding. Will give it a try.
Thank you very much
Mary says
Hi can you use this for the flat version? It is also a Ghanaian chips Just flat. I’ve looked online but haven’t come across any flat version yet. Thank you
ImmaculateBites says
Yes, you can- roll and cut in to squares.