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.
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.
Watch How To Make It
Ghana Chin Chin (Chips)
- 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
- 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.