Chin Chin

Chin chin is a very popular snack in Nigeria and we have seen different recipes in the last couple of years.

Our objective is to make it delicious, crunchy and easy to chew.

I usually deep fry it, as in this case. But I hear it is also possible for it to be baked. I haven’t tried that one yet. 😀

When I eventually do, I will definitely tell you all about it.

These are some delicious and well-buttered crunchy Nigerian chin chin. And you are just about to learn how I was able to make this delicious Nigerian snack in just about 90 minutes.

Chin Chin Ingredients and Measurement

Preparation Time: 90 minutes

Serving: 6

• 5 cups of flour

• 1 spoon of milk flavor

• 100g margarine

• 1 cup of powdered milk

• 1 cup of water

• Vegetable oil (1 liter)

• 3-4 Tablespoons of sugar

• Half teaspoon of salt

How to make Chin For Sale

If you are looking to make chin for sale you can also use this recipe.

The Ingredients above would make you two plates of this snack, just like this one here and it could serve about 5 persons. If you are looking to make this for a larger family and you are doing it for the first time, I would suggest you experiment with this exact quantity of ingredients first, then you can double it next time.

Preparation

Sift the flour into a bowl, add the milk flavor to it, 1 cup of milk, add 3 Tablespoons of sugar to it, use the measuring cups and spoons, please. I have often stressed the importance of using the exact quantity of ingredients that are recommended in any recipe. If you alter the recipe by using the wrong measuring cup or spoon, you could end up with a Ghanaian food. 😀

Also, add the milk flavor and mix all with your hand, make sure they are properly mixed together.

Add 100g of margarine (You will notice that a sachet of cooking margarine is usually 250g, so it would be easy to squeeze off about 40% from a sachet). More margarine would only make your dough brisker and really hard to fry.

Add just half a cup of water, 140ml, and mix properly.

I believe this snack is really easy to make. If you use too much margarine; it would melt while you are frying it, too little margarine and it would become puffy and really hard to chew at the end of the day.

Mix properly to get the dough, you can sift and add extra flour until you get a thick pliable dough that doesn’t stick to your fingers.

Knead on any plain and smooth surface, knead properly until all the ingredients are properly incorporated.

Pinch two handfuls and roll your pin on it to achieve a smooth dough, trim off the edges to achieve a regular looking dough, this makes it easy for you to work your knife around it.

Go ahead and slice to any size you want, scoop into another plate, repeat until all are sliced.

How to Fry

Pour one liter of oil into a deep pot or frying pan, allow to heat on medium heat for about 3-4 minutes, then go ahead and fry the chin chin in batches, after each batch (which should be about two cups or one and a half cup per batch), fry the next.

Don’t forget – You don’t stop stirring until they are off the frying pan or some may get burned. Also, you don’t stir vigorously; you kind of scoop your frying spoon gently in a bid to tumble them while they fry.

Transfer into a sieve after frying, allow the oil to drain away before transferring into a wide plate where it would cool off for up to three hours, then store in an airtight container. It can last up to 3 months in airtight containers.

Enjoy with your favorite soft drink. That is how to make chim chim in Nigeria. 😀

I get lots of questions about techniques for preserving chin chin, well, you just don’t need any extra preservative. Just store in airtight containers, it could last up to 6 months in airtight bottles.