Nigerian Chin Chin
Cut and Fried Nigerian chinchin
Nigerian chin chin is a very popular street snack across Nigeria, it’s made from basic combination of flour, milk and sugar. There are other optional ingredients like egg, baking powder and nutmeg, these are based on preference.
Typically, it can be either hard or crunchy. This recipe is a fine medium between the two. If you would prefer your final product to be much harder, omit baking power, do not use egg and add 1/2 cup more flour.
Depending on the level of sweetness that you prefer, you can adjust the sugar up or down. My personal preference is mid sweet with a tone of savoury. this is what is accomplished with the recipe.
Play with the shapes as you desire. The shape shown in the recipe is the traditional cube shape. You can make these into any fun shapes you desire including long rods, circles etc.
This recipe makes about 3 jars of chin chin, If you need to make two or four times the amount, you can simply double or quadruple the recipe.
Chin Chin Recipe
Ingredients
- 3 cups flour (375 grams)
- 1/2 teaspoon baking powder
- Pinch of nutmeg
- 1/2 cup sugar (100 grams)
- 1/2 cup baking margarine (115 grams)
- 1/2 to 2/3 cup liquid milk or water
- 1 egg (optional. use if you want soft chinchin)
- Oil for frying
Direction
- Combine flour, baking powder and sugar in a bowl. Slice in margarine and mix until well incorporated (it should look like breadcrumbs)
- Crack in egg. mix
- gently add water into flour mix until you have a slightly stretchy but not sticky dough (do not add too much water at once)
- Roll out the dough on a flat surface, cut into desired shapes
- Set the oil on medium heat, wait until the oil is hot. Fry the shaped dough a batch at a time until golden brown
Enjoy!
For a healthier alternative, Check out our whole wheat chin chin recipe
Hi 👋
Thanks, I really learnt allot
thanks the recipe help me a lot have really enjoyed i love my chinchin thanks love you byeeee
Hello I love chin-chin.
Comment… I just saw this and i appreciate every bit, want to try it and i will feed you back, but should i add salt or is not necessary ? Thanks from Eucharia
Thank’s for lesson but with is the measurement for 1/2 paint of flour
Thanks
Thanks for d tuitorial, really appreciated. But what is d meaning of 1/2 tier of flour
Stay blessed
That’s half tier of flour
That’s about 8 cups of flour
Thanks for the lesson
Thanks for the recipe it was So delicious that my siblings linked their finger you are a professional caketria
Thanks for the teaching more knowledge
But if you want to make for selling what measurement will I use thanks
This is so good l love African snack it tastes is delicious
Very nice recipe.
I just prepared mine using ur recipe. It was crunchy, soft n yummy. It melted all the way as I ate it.
Thanks alot, I appIreciate it
Thank you so much ma,for the recipe it’s helped me a lot
Thanks for the tutorial , I will try it and get back to you ma
No micromanage 😭😂 abeg let’s try to follow it. Mine came out perfectly
Is it must i should put magarine?
Yes, you can either add it with dry ingredients or melt it
Thank you this recipy really help me
Thanks a lot but if I want to make a 75cl bottle of chin chin . What measurement will be enough?
We love African snacks and we love what you do.
Thanks a lot it’s a teasty and sweet chin chin
how many cups of sugar should be used for 2 cups of flour
Wow I was just wondering if can add lemon 🍋
Lemon ke😅😅😅😂😂
Yes, you can add lemon to spice it up
Nice recipe
please what ingredients are optional
Comment…
Egg
I tried dis recipe bt it didn’t come out well, d chin chin soaked oil and became too soft and oily and scattered too could it be my oil wz nt enough, plz what went wrong?
Thanks for the recipes
Pls how do I make chin chin that will full one custard bucket, the recipe pl, flour, sugar and other ingredients
It’s nice,well done
For someone that have intention of using it for occasion, that’s in a large quantities. What are d measurement like?
The recipes helps with the measurements and get the right dough, thank you.
Can I use butter milk (mixture of evaporated milk and lime) in making my chinchin
Tried the buttermilk in cake and it was yummy don’t know if I can also use it in chinchin
Can butter be used instead of oil in frying chinchin
What if you don’t want to add water
Yes
Thanks a million for the lecture. It worth more than a million naira.
It’s nice,well done
I just want to venture into the business of chinchin like what quantity should I start with
Thank u very much.
Welldone and thanks alot.
Pls, can one use groundnut oil to mix instead of butter?
Made this chin chin recipe thrice now and I just remembered I didn’t come here to say thank you. Really awesome recipe
Please, can I mix and cut the Chinchin dough overnight to fry in the morning?
Sorry, ma’am……….how many pack of 50naira Nigeria chinchin will 1kg of flour produce, am asking because of I just want to start the chinchin business…….. I’ll be looking forward to reply
Pls can I fry my chin chin in the morning
The baking powder may make it rise overly to your dissatisfaction
Please is margarine the same with butter
Comment…i usually mix flour,with granted lime peels it taste like nasco biscuits,i add a sacket butter to a mud of flour.i will try your recipe.felicia
Plz Is baking powder really important for making chin chin? Cuz I’m out of baking powder
Thanks
Hi, Was looking for a vegan recipe for chin chins and came across your post. I wanted to know how long can it be stored if hermetically sealed, based on your recipe?
I will be trying your recipe without milk and eggs. Hope it won’t be too hard! BTW, can I skip these 2 ingredients (and milk replaced with water) while maintaining the same ratio for remaining ingredients?
Chin chin must have milk in it
I want to bake chin chin that is crunchy… The ones I do are not really as crunchy as I desire.. Why is it so
My chin chin is always soft even after skipping egg and baking powder. What am I no doing right?
Also having the same problem
Chin chin must have milk in it
Please what should i do,my chin chin is always over brown,is just as if d chin chin is burnt but it doesn’t taste burnt and my customers are complaining
Chin chin keeps cooking with residual heat after you take it off the oil(for a while), so its best to remove it just a short time after it starts changing from the color of the raw dough
What is the importance of egg in chin chin
I want to know the quantity of items needed to produce a Chin chin of about 50 people, and quantity needed of items needed to produce Puff Puff for about 50 people. And I need quick result. Thank you
I want to the quantity of items needed to produce a Chin chin of about 50 people, and quantity needed of items needed to produce Puff Puff for about 50 people
I just love your recipes. They are so easy to follow, and the results are always excellent.
Thank you so much.
Could you please tell me what you used to achieve the neat cut of the chinchin in the picture? Please and thanks in advance!
Pls how can I make my chin chin so soft what ingredients will I add to make it soft
Add eggs…
For 5 cups of flour what measurement of sugar, butter,eggs, baking powder, nutmeg, salt will I use.
Pls ma, I want to make to 2kg of flour, what re d measurement for other ingredients ma?
For 2kg what are the recipes.
Very soft chinchin: 1kg flour, 250mg butter,275mg sugar,150ml liquid milk,2 nutmegs. For harder chinchin: cut down the butter to 125mg,milk 75mg, chinchin 200 mg. Milk and eggs softens chinchin
Can I use butter milk (mixture of evaporated milk and lime) in making my chinchin
Tried the buttermilk in cake and it was yummy don’t know if I can also use it in Chinchin to
Pls is late I just finish cutting my chinchin can I try it in d morning
@9jafoodie the chin chin really tasted well but some were soft. I really need to make crunchy chin chin
Help a learner
Less margarine. remove baking powder.
Thank you so much for this recipe. I did follow through, and the taste, looks and size is perfect, but it ended up soaking so much oil after frying, please is there a way to remedy this? The quantity is pretty much.
Wonderful God bless you I really like your recipes so simple. Please tell me for chin-chin one bucket paint of flour, how many measurement of milk, nutmeg, sugar, baking powder, eggs and water can you use to bring out the best chinchin?
I believe you added eggs to the mixture…. This makes them soft…Exclude the eggs for a crunchy chin chin…
I tried it and I absolutely loved it. Thank u. But I have a question pls and its from a friend, can one add cheese to it.? And if yes, what quantity should be used?
I just ran out of margarine, is it possible to make chinchin without margarine or butter?
Nope….I don’t believe it’s possible…
For 500 gram chin change pleas the recipe
Thanks,
I need the quantity of ingredients to make 15ltrs bucket of crunchy chin chin
Can I bake this?
Yes you can -> https://9jafoodie.com/whole-wheat-baked-chin-chin/
Please help me with the recipe which i can use with 5mudu of flour for Chin chin
Thank you for the recipe it tasted very nice on the first attempt. God bless you
Thanks a lot what quantity of all these ingredients will I use to make one custard paint of chin chin
Hello, I made the chin chin but it turned out soft and half done I feel like am eating flour. Pls what do I do
Hello, it means you added touch margarine or butter that is why it melted once it got inside the oil. Next time put a little margarine or butter don’t put water if you are using liquid milk
Hi, thanks for the recipe. I do small scale selling now, please if you can help me or have the recipe for large scale measurements, I will be grateful
Double the measurements you have now.
Just double the recipe. It’s that simple.
Thanks for the recipe. Just want to know, can one use milk flavour in place of milk? Can one make chin chin without milk?
I love the recipe, it came out so well. But I increased the measurement a bit to get more yields. Thank you so much.
Pls help me,how would I make my chinchin to be Think and crunchy I need the recipe
Hello ma @naijafoodie pls can the margarine be melted before use?
Also can I use milk flavour in place of milk?
I use milk flavour. I dont use milk. But a lot. Like 8 satchets for 3kg flour
I need chinchin recipe for large quantity
Pls can l have the ful recipe again . I want it in a very large quantity but l m confuse of the measuremen
Wow 2018 and ur chinchin recipe lives on. I just tried it now and it came out perfect. My niece and nephew both say it tastes like cake and keep asking for more. God bless the works of ur hands.
Can I use butter instead of magerine ?
yes
How can I make my chinchin rock hard?
Hi. Thanks for the recipe. When I initially started to make my chin chin it was always soft then o was told to remove eggs from my recipe and it came out hard. I actually don’t want it hard so my customers can chew but I don’t want it soft either, I just want a crunchy and more tasty chin chin!
Please help, it’s urgent.
Thank you.
Good evening
Please can I mix chin chin dough overnight and fry in the morning
Turned out perfect! Thank you x
You are welcome.
Please I made my own chin chin but it is soft and crispy. what can I do for it to be hard
Pls..is already late night nd i just finish cutting mY chinchin..can i fry tomorrow morning,its urgent pls
Can I make use of coconut flour?
yes it is really good . tried it one time and it was awesome
awesome
I have never heard of coconut flour before…pls can you explain better?
It turned out lovely. Eveyone loved it. Although it was too sugary for me. Next time i’m reducing the sugar
I did try out this recipe but added a lil banana flavour. It came out a crunchy ended up being too sweet for me. My husband with a sweet tooth however adores me for d taste. He says to send you a kiss. Thanks for giving this bored housewife an afternoon project.
Great
This recipe is lovely Thanks I love it
You are welcome
Pls what are d measurements of ingredients 2 make a mudu of chinchin
I dont know. Make a batch of this recipe and see how much yield you get.
@9jafoodie thanks fr d recipe. U saved a desperate soul. God bless ya hustle. I wnt to knw if u have measured d yield fr did recipe. And wat amount do I mid fr 1 measure of flour. Thnks
You are welcome. Not certain what the yield is.
Thanks for sharing this recipe. The chinchin comes out perfect always. Muuuaaaaah! Thanks once again.
You are welcome! thanks for the feedback.
Hi, I really love the recipe as it turned out really yummy, pls I will like to know what to add to get a larger yield. I used 3kg of flour then the second time I used 31/2 kg but still got the same yield. Thanks a lot
double or triple the batch.
i didnt see you adding the milk
introduced in the milk or water step.
I love to make chinchin
It is a delicious snacks
Please help a learner, how can I make my chin chin to be soft and crunchy. Thanks so much.
In 1 and 1/2 cups of flour,how can you add your ingredients
use 1/2 of everything stated.
Thank you from Romania for chin chin recipe. ❤
Hello thanks for this recipe. Was enjoying it with a cup of tea and my conscience said “how do you enjoy this lovely snack without thanking the owner of the recipe?”. So i thought i should come back and comment. If there’s a word “bestest” this is by far the bestest chin chin ive tasted. Thought i left out the baking powder, it was awesome. Thank you sooooo much .
LOL hello Uwa,
you have a very good conscience!!
You are welcome!
This recipe is marvelous. Not too hard. Just love it. Tnx
Thanks for the feedback Chizzy!
By far one of the best recipes for me. Used 2/3 of the butter measurement, & no egg. Chin chin was crunchy enough
Thanks for the feedback!
I followed ur recipe and I think I got it right,very tasty and nice…but unfortunately the person I did it for,said it’s not hard…like some chin chin I know back home..so I guess I have to reduce the quantity of the margarine or what do u think?
Hello! you can hard more flour and skip the baking powder for rock hard chinchin
Thanx….so u mean the quantity if the margarine is perfect right?
Hello @naijafoodie. Thanks for this recipe. I’ve been using it for a while now and everyone absolutely loves it. My problem is, the last time I did, the first three batches came out really nice but the 4th didnt. The oil started to foam and pour out of the pan. I just couldnt control it this the chinchin got soaked in oil and became soggy.. What could have possibly gone wrong? I need answers please.
The oil foams because of the flour used in dusting the dough. It is quite common when you’ve used the same oil over and again. Try to reduce the flour you use while rolling and cutting your chin chin as much as possible. You could also use a deeper pot/pan for frying. If you’ve still got the foaming situation, try running your frying spoon at the top to control the rising of the foam. Hope that helps. Good luck!
Perfect recipe, made it with my boys … I avoid oily foods so I baked mine and it still turned out well just a little bit dry but tasted like short bread cookie when hot or warm.
Used cookie cutter so no stress cutting, added 2/3 cup liquid milk and some water to get firm consistency.
great job 9ja foodie!
Thanks for this. It has helped me make my first chin-chin.
Though the first batch was almost burnt, the remaining came out well.
Thanks :D
I made chin chin on Christmas day using this recipe. Actually I made chin chin using three recipes including yours. Everybody in my house loved yours and they have asked me to make it our family’s official recipe (whatever that is). So today I am making a bigger batch with your recipe for New Year.
Thanks you for sharing.
Awesome! thanks for the feedback.
Question please,
Can I leave dough for 24 hour before frying the chin chin?
no
Good evening..😊 please can I mix my chin chin dough this night and fry early tommorow morning?
Will it have any adverse effects on the outcome?
Thank you..
I saw this recipe and tried it today. I doubt if chin
chin can turn out better. Thank you so much.
awesome! thanks for the feedback.
Please, what quantity of chinchin does this recipe make? Thanks.
I have never measured the yield, I will do that next time I make some.
Please how do I measure the 115grams of margarine
this recipe is the bomb!!!!!!!
Thanks for the feedback.
Please can I make this with coconut flour
Trying this out, use liquid milk and its sticky 😂 heading back to the market to get more flour . thanks a lot.
Eyah.. that’s why you need to introduce the liquid a little at a time.
Thanks to you,9jafoodie, what are the ingredients and quantity for producing one paint of flour (19 cups), plz help me
the recipe is perfect with the stickiness all you need is a bit of sprinkled flour mine came out perfect i’m about to try your meat pie
Thanks for the feedback.
I made chinchin for the first time today using your recipe & it turned out great, though I added a little more flour bcos d dough was a little sticky. Taste & texture were just perfect. Thanks.
Awesome! thanks for the feedback.
It tried your recipe with the one egg you suggested. It was a sticky mess. I couldn’t even roll it. Pls remove that egg suggestion. Reading through the comments I noticed that most people have that same issue. I later found out that I could have added much more flour. Thank you though
I am looking at thesame comments and 2 of over 20 people had issue with it being too sticky. I use thesame recipe at home all the time, I find the water ratio just right. The egg is there for a purpose, it makes for a crunchy but not rock hard chinchin. As suggested in the other two comments, you can add more flour.
I totally agree with u, egg is an additional rising agent, without which the out come will be kind of sticky in the mouth. Meanwhile good chin chin has to be very chewy and crunchy when eaten. Very simple and easy recipe. Have been doing it from way back my secondary school days.
Thanks for ur good work
Thank you for the feedback!!!
Good evening..😊 pleas can I mix my chin chin dough this night and fry tommorow morning?
Will it have any adverse effects on the outcome?
Thank you..
the egg yol adds to the creaminess of the chin chin and the white helps in the crunchiness if its sticky you should add more flour… this recipe is perfect for me only that I had about 1/8 teaspoon of baking powder and 1/4 cup of milk
please is there an alternate way of cutting the dough without using knife when making plenty of it because of stress
You can use a dough cutter. google it.
Yea a pizza cutter will remove the stress in cutting
It sure does.
Thanks a lot, ure a darling😍
Thank you very much
I used the recipe exactly and they were yummy and soft, different from the everyday rocky chinchin. My kids loved them. Thanks!
awesome! you are welcome
I tried d recipe 2day….it was amazing…..
Gracias
awesome! thanks for the feedback
Hey. I just mixed this,& I think it’s too soft. If I put it in the fridge for a bit, would it harden up a little?
Thanks
you can add more flour.
Plz i want to use 3kg of flour plz how many kg of suger n butter am i to use.plz it is urgent.
3kG of flour will require 0.8kG of Sugar and 0.92 kG of Margarine based on recipe above.
Can I say I love you again?
Turned out just puurrfect!!
Sending out a batch to my brother and keeping the other for my hubby.
Mwaaah
Awwww… thanks for the feedback.
The ones I made were Awesome, in fact I almost finish the first batch while frying the second batch. Thanks for the recipe.
Awesome! thanks for the feedback.
I couldn’t finish frying last night and today it was just being half done and retaining oil brown outside but not done inside and it’s bringing bubbles just Poppin up like a bonse what can I do please, can I still fry it tomorrow making the 3rd day…whatsap 08087667995
I made chinchin for the first time today with this recipe. It came out just perfect. Super delicious! Thanks Ronke.
Yaiiii!! thanks for the feedback.
Thanks a lot. Please tell me what to add or reduce. I need it to be rock hard.
Thx so much for the recipe. I just made these and they turned out great. My kids said it was the best chin chin ever. Once I mixed the ingredients, I wrapped in saran wrap and let it sit for about 2 hours so it wasn’t too sticky for me at all. Thx so much again
yeiiii!!! this is awesome. Thanks for the feedback
Pls can i bake instead of frying
yes you can. checkout our baked chinchin recipe for further details.
Your recipe was amazing…I loved it.
great!!
I try it bt it was 2 soft should I add my flour next time
yes. you can also omit the butter for a harder texture.
Really; is it possible to make chin chin without butter?
Ours is made with margarine
Your recipe is really nice. Please I have a problem with frying, how do I know when it’s time to bring it down from the fire so it won’t be too brown..
if I omit baking powder, would the chin chin still rise?
I’m doin it for sale but I can’t cut the perfect long strips, what do I do to have a tasty chin chin that would still be plenty..
Please reply; tanx alot
use medium heat and stir frequently. Yes, it works without baking powder. I am not sure about your third question.
I want to learn how to make cake too.
Sure i did it and my friends like it. Thanks for that.
Great
Pls can you explain the measurements of cups in kilo or grams I try it today to surprise my kids that like it, i mix 1pack of flour to be honest everything was flop maybe d banking powder is too much or less butter when I frying it everything just scattered like garri I’m not happy today. ..pls teach me how to measure it by kilo or grams. Thanks
Recipe has been updated for you dear. let me know how it turns out.
Thanks so much I try it today it was fantastic. ..oooxxx
Awesome!
Pls i want to use 3kg of flour so ow may kg of suger n butter am i to use.
Pls can i use margerine instead of Butter
Yes you can
Good morning. I just saw this recipe but I don’t understand your measurements, can you make use of kilo. That is what market women understand
Please I don’t know if I can replace the margarine with butter. I need reply
Yes you can
making chin chin tonight with my canadian friends! im excited!
I don’t understand ur measurement,can u weigh them in kilos or grams
hi, you can google the measurements in grams
I love chin chin!
Is the milk condensed milk like the peak tins, or the milk used for cereal?
Also, can I bake instead of frying?
When all the recipe says milk of course is from the cow 🐮! Condensed milk Evaporated milk Everything on a can is rubbish, actually!
Hi,
The amount of butter was too much, so the second time I made it, I reduced the butter to 1/4 cup. It sooooo nice! Thanks!
Can i bake this?
Well, I did and it was not bad….set oven 180 degrees and bake or about 20- 30 mins.
wont turn brown all over like if you fry but it taste good.
Hi, I just made these and I needed about 1 1/2 cups more flour, otherwise the dough was too sticky. It had a great taste. It was not too crunchy and not too soft. Thanks 4 the recipe.
You are welcome. for the rock hard stuff, add more flour
Pls I just saw dis now. I wake make chin chin of half painter pls how many eggs n butter should I use. Pls reply now tnx.
Sorry I cant help you. Half Painter is not a standard measurement.
Hi, please my chin chin dough is sticky because I added to much water which makes it impossible for me to cut. Please what is the solution to make it right and can I still get a crunchy chin chin.