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.
You know what I like about these savory pastry snack? It does not give me a sugar rush.
If you are from Ghana you get it. This savory variation of chin chin has its root 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!
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.
- 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
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Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and white pepper
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Add the butter to the flour and mix well until the butter is well incorporated with the flour.
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Add minced garlic, onions, milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball
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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
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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.
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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.
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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.
Hey I tried I ..but it too crispy and looks soggy
Wah could be the problem..
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.
Too much butter and eggs can make it soggy. Happened to me a couple of times then I reduced both especially butter.
I’m definitely trying this one! You didn’t say how much butter to use though (or I missed it?)
It’s 1/2 cup (125 g) of butter. Please see the ingredient list. Can’t wait for you to try it. Enjoy!
Pls can I use the powdered red pepper if I don’t Hv the white one. I’m in Ghana.
Leave it out the white pepper. Red pepper will be too overpowering.
Wow, understanding. Will give it a try.
Thank you very much
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
Yes, you can- roll and cut in to squares.
Nice one Miss… I’m going to try this for sure but I need to know what i’ld add to preserve the chinchin.. Thanks
I usually store it in an airtight container.
I have tried it but not cranchi.
Can you please help me with the quantity of ingredient in grams. I want to prepare it large for my family of 25 ?
Hi Amos! you have to multiply the recipe by 3 or more , depending on the crowd. Happy Cooking!!!
Thanks immaculate Bites for sharing this specially spiced recipe, have tried it & it was so yummy. But pls. Can i double the quantity of my baking powder ? to increase the yield & still have a crunchy chin chin? Not too hard but crunchy ?
I don’t think it’s going to make a whole of lot difference . If you do let me know how it works out for you. Thanks
Thanks for the experience you share immaculate, pls which one is white pepper?
White pepper is just like black pepper . A little spicy .
This was a great recipe! My family loved it!
Awesome! Thanks for the feedback!
Please do u have the recipe for the flat version of the chips with bubbles on them.
Does this recipe have a name? I don’t know which one you are referring to.
Great recipe ,my kids really enjoyed it as snacks ❤️
Please ma’am what is the quantity of grated onions needed, it’s is not indicated in the recipe. Thank you so much
Hi Damilola! It’s listed as 1/3 cup grated onions.
Pls can I have the amount of butter used? Thnks
Hi Felicia! It’s in the ingredients list- 1/2 cup .
Nice work. Please can I add water to it?
Yes you can.
I tried it and it was mmm..yummy
Awesome! Thanks for letting me know.
Hi there i was thinking of upping the spice and adding shredded parmesan or cheddar about a 125g to the mix.
Do you think it would work out.
Hi Cate ! I can’t say for sure . If you do.. you might want to add a little more water – just so it forms a pliable dough. Do let me know how it works out for you. Thanks
Thank you.
This is so tasty, espically for Christmas nights! Or evening welcomes!
It sure is !!
I just finished making this,and believe imma,its the rave of the moment! Thanks so much for putting this up on your blog,you’ve got a fan for life. Thanks.
YES! So glad to hear it was a hit with everyone. Thank you so much for taking the time to share this with me.
Hello would like to try this but can I bake the chips instead of frying?
Don’t like the oil so much
You can bake them but it’s going to be tough. Try adding about a 1-2 tablespoons more butter that would help out.
HMMMMM i wil try your recipe and let you know hw it is thnks
Would appreciate any feedback. Thanks.
This is really good. My mom does some at home and it is so yummy.
But i would like to know about the machine used to cut the chips
Hi Renee! I use a pasta maker! It does a good job of cutting the chips
Hi Imma thanks for putting this out. They are just awesome. What kind of pasta machine do you use if you don’t mind can show a picture of it? Thank you.
Can I do this without egg I was thinking if I add eggs it won’t last for a month
My chin chin don’t last that long because I am addicted to it. So can’t say for sure. I have kept chin chin made with eggs for 2 weeks .
Thank you so much
Looking for your other chinchin recipe, I cannot find it!! Help. 🙂
Here you go Liz http://africanbites.com/?p=104
Great recipe!! My friends from India and Pakistan make something similar and add cumin seed, really really nice. Just flour, oil, salt, cumin seed, a little water and is deep fried. Do not have the measurements, but is really good. Will add cumin to this and see!!
These savory chin chin was surprising quite good
Im so proud to see Ghana’s chip im trying it right now for my friends to enjoy.well done.
Thanks Victoria. Let me know how it works for you.
We’ve experimented with savoury before too…it’s certainly a nice slant! Nice!!
grt.tnx
great recipe..do I need to sieve the blended onions and garlic ….
can one add cubes as well
No, you do not need to – you have to cut back on the salt intake if you want to include cubes
I am soo making this. Never had any consistent recipe. Thanks so much Miss Immaculate. Made the oven baked jollof by the way and am never going back to stove top . It’s just delish!
I hear you Naa. Glad to hear it was a hit with you. Thanks for the feedback!
thank boo,will def. try it dear but please can u update me with Cameroon salad and ( especially)cream please
It has been a while since I made that cream. Will work on it.
Hi Immaculate, thank u so much for this recipe. Will definitely try it. Can you share the name of the machine you slide your dough through to cut it? Looks like a pasta machine…
Juliette, it is a pasta machine. Any brand would do just fine.
Thanks a lot.though hv not try it bt I’ll get back to u when I do!
Awesome! Can’t wait for your feedback!
Love chin chin… I share your love for this African snack. I will definitely try this ones . Thanks for providing us with the best from Africa.
You make wonderful foods immaculate keep it up.