You are currently viewing Chin Chin

Chin Chin

By Ola Olafunmiloye

  • Sure, you can make this Nigerian favorite snack. Share it with family or at parties. Add your your flavor to it and make it you own. Depending on how much chin chin you want to make, you can scale up or down the recipe accordingly,


  • 10 Cups Flour (All-Purpose)
  • 2 Sticks of Butter (Softened)
  • 2 Cups Sugar
  • 1 tsp Baking Powder
  • Pinch of Cinnamon
  • 1 tsp Freshly Ground Nutmeg
  • 11/2 Cups Cold Milk (Pasteurized or Evaporated)
  • 2 Eggs (Large)
  • Canola (or Vegetable) Oil for Frying Only 

How to make it

  • Mix flour, baking powder, cinnamon and nutmeg in a big mixing bowl.
  • Work the butter into the mixture until both are thoroughly mixed.
  • Make a well in the center of the mixture and pour in the milk and the eggs.
  • it should form a perfect dough but if its feels a bit stiff, add a Tbsp of water or milk. if it feels too tacky, add a Tbsp or 2 of flour no more. DO NOT over work the dough.
  • Cover the dough with a wet cloth napkin for about 10 minutes.
  • Cut the dough into 5-6 pieces for easing rolling
  • Take each piece of dough and roll out to about 1/4 of an inch thick (sprinkle a bit of flour on the dough as you roll to prevent it from sticking to the surface)
  • Cut the dough into little squares or strands (try out different shapes as you please)
  • Fry each batch in hot oil till light golden brown (adjust the temperature of the stove as appropriate so the chin chin can cook evenly inside out) 
  • Allow the hot chin chin to cool down completely to enjoy the crunch. 
  • Serve with your favourite drink or beverage.

Tips for a perfect Chin Chin

  • Do not overwork your dough. Stop once the ingredients are mixed into each other and you have a dough.
  • Cut your dough pieces evenly as much as possible to even frying.
  • Sprinkle a little flour into your cut dough pieces to keep them from sticking together.
  • It’s perfectly okay to experiment with different flavors – coconut, strawberry, chocolate, lemon etc.
  • Preheat your oil and test with couple of pieces of dough to know when the oil is ready. Dough should not stay at the bottom and it should not turn brown so quickly. You know the temperature is hot enough when the dough rises gradually. Adjust the temperature to medium-high or medium as needed during frying.
  • Store leftovers in a air-tight container and keep in a cool place to main crispiness.