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.
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.
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
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.