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Looking for a Chin Chin Recipe? Here Are 7 of Our Favorites!

June 13, 2021 22 min read

Click the button below to save 20% on your order of our sweet crunchy Chin Chin.


Anywhere in the world, no special occasion is quite as fun without food.  

Different types of snacks can fill this gap. However, we believe chin chin is the most versatile. 

Chin chin is a fried snack from West Africa. It is prepared from a dough of flour, sugar, butter and milk, then kneaded and cut into a tiny inch of different shapes and sizes before frying.  

Chin chin is special because there are ingredients that speak of its uniqueness to produce a lasting, mouth-watering taste.  

Regardless of your income or location, the ingredients are always easily available, so you can still enjoy your favorite style of chin chin any time.  

In this post, I will share everything you need to know about chin chin, both the baked and fried, and how to make chin chin using different recipes. 

I will also include both savory and baked chin chin recipes, other chin chin–related snacks from around the world, and answer all your questions about Nigerian chin chin recipes. 

Full Disclosure: Please note that I will not be sharing our specific AUNTY TEGA’s chin chin recipe because it is proprietary. And I’m sure you know it’s our trade secret, just as Coca-Cola wouldn’t share their exact recipe with anyone.  

That said, I’ve compiled different recipes which you can use to prepare chin chin that gets anyone coming back for more. 

And guess what? 

I’ve got a special gift for you at the end of this post. 

Ready to learn? 

Get your apron and let’s get started!


Table of Content:

Chapter One: Chin Chin: Everything You Need to Know

What is Chin Chin?

Why is Chin Chin Such a Good Snack?

Chin Chin Varieties: Textures

Chin Chin Varieties: Flavors

Chin Chin Varieties: Countries of Origin

Some Gatherings Where People Enjoy Chin Chin


Chapter Two: Fried vs. Baked Chin Chin

Fried Chin Chin

Baked Chin Chin

Differences Between Baked Chin Chin and Fried Chin Chin


Chapter Three: How to Make Nigerian Chin Chin: 4 Recipes to Choose From Chin

Chin Recipe #1: Original Recipe + Vanilla

Chin Chin Recipe #2: Original Recipe + Chocolate/Coffee

Chin Chin Recipe #3: Original Recipe + Cinnamon

Chin Chin Recipe #4: Original Recipe + Coconut


Chapter Four: 2 Savory Chin Chin Recipes to Spice Things Up!

Chin Chin Recipe #5: Savory chin-chin recipe

Chin Chin Recipe #6: Original Recipe + Pepper Spicy


Chapter Five: Baked Chin Chin Recipe

Chin Chin Recipe #7: Baked chin chin recipe


Chapter Six: Snacks Similar to Chin Chin from Around the World and Their Recipes

1. Klenät

2. Cruller

3. Mekitsi

4. Kroštule

5. Beaver Tails

6. Frittelle

7. Lakdi Mithai

8. Khasta Namkeen

9. Dabo Kolo

Question for you about snacks similar to Chin Chin around the world


Chapter Seven: Frequently Asked Questions About Nigerian Chin Chin Recipes

What does “chin chin” mean?

How can I make my chin chin soft?

Can I make chin chin without nutmeg?

How long does chin chin last?

Can chin chin be baked instead of fried?

Can I make chin chin with yeast?

Can chin chin be sweet without egg?

How do I use a chin chin cutter machine?

Why is my chin chin absorbing a lot of oil?

Why is my frying oil foaming?


Conclusion: Your reward for reading this article all the way to the end



Chapter one: Everything you need to know about Chin Chin

What is Chin Chin?

Chin chin is a deep-fried, or baked golden brown, crunchy snack made of flour. 

It is not a new word to old and young; when you hear “chin chin,” it builds in your imagination as a short finger-like, brownish strip, knots or dots, and fried sugary dough.

Some chin chin snacks are prepared from blends of cowpea and wheat flours, which raises the level of protein. Sometimes they have different spices and flavors such as nutmeg, cinnamon, ground nuts, ginger, chili, etc.

It is popular in Nigeria and available in various shapes and sizes, and it is one of their most popular commercially produced snacks due to its acceptance by all age demographics.

This snack has the taste of a long-dried cake and a cracker texture. It was a special occasion snack until it evolved over time to a regular street snack.

Today you can find your tasty fried chin chin on any street corner, mall, coffee shop, kiosk and supermarkets.



Why is Chin Chin Such a Good Snack?

Good snacks fit into every purpose. It requires little time to prepare, and the taste makes you ask for more.

Chin chin is a good snack that people crave at any gathering. With little effort and a moderately easy recipe, you can make a considerable quantity of chin chin with excellent quality and satisfactory taste.

Here’s why chin chin is such a good snack.


1. Easy to prepare

Chin chin is easy to prepare. You don’t need to panic when your friends call for an impromptu visit. As long as you have all the ingredients in place, everything comes together in about 30 minutes, and you require little effort to achieve this.


2. Fit for any occasion

Corporate or causal: be it weddings, naming ceremonies, workshops, or seminars, chin chin covers for you as an excellent appetizer. Sometimes parents make chin chin as essentials for their children's school lunch pack.


3. Makes for great entertaining

Chin chin is a great snack for large parties and family events. This is because you can easily make a lot of chin chin pretty quickly, so no one who attends such parties and events will leave without having some.



Chin Chin Varieties: Textures

Traditionally, chin chin is made with a hard dough, so they are quite crunchy on the outside, yet they are soft and crumbly inside.

But who says you can’t be creative with your chin chin recipe?

There are two main types: the soft, crumbly, and slightly crunchy one, and the hard, really crunchy and snappy type.

These two types are dependent on the mix of ingredients and the process of preparation.

You can achieve a soft, crumbly, yet slightly crunchy result by adding enough butter, and then do the hand work mixing until you get a smooth, crumbly mixture.

After which, you sprinkle a little flour on them to keep them from clumping together. You should shake the mix pan to prevent them from sticking.

The hard, really crunchy and snappy type comes with a different preparation. You don't need to sprinkle any flour on the final cut—just fry the pieces into crunch. 



Chin Chin Varieties: Flavors

There are several different varieties of flavored chin chin. And that's where the addictive nature of chin chin comes in—everyone has their own favorite! The richer the flavor, the more addictive they are.

Depending on your love for flavor, you can feed your cravings with these varieties of chin chin.


Chocolate chin chin

The chocolate variant of chin chin features unsweetened cocoa powder. Argued to be first used by the Maya civilization in Central America, cocoa powder is made by crushing cocoa beans and removing the fat.

The cocoa solids contribute to the brown coloration of the chin chin, along with its signature flavor.


Coconut chin chin

The presence of water, milk, oil, and tasty meat makes coconut an excellent chin chin flavor. Adding unsweetened, desiccated coconut to your chin chin makes it an irresistible variation on the original.

To heighten the crunchy richness, you should grate one coconut, set aside, and blend another one to extract the juice. Then mix all your dry ingredients and add the grated coconut.

Coconut is high in manganese, and this is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol. So if you need an excuse to call this “healthy,” here you go!


Cinnamon chin chin

Cinnamon chin chin has a heavenly taste. By adding as little as 3 tablespoons of ground cinnamon to your chin chin preparation, you are giving it a distinct aroma and flavor. If you’re familiar with churros, this will taste very similar!


Vanilla chin chin

A vanilla flavor in your chin chin recipe gives it a mildly sweetened taste that comes out really nice and crunchy. Just like cinnamon, vanilla is highly aromatic and will make your chin chin both taste and smell intoxicating!

Depending on the quantity of chin chin you want to make, an average of 60g of vanilla for a regular family chin chin preparation will give excellent results.



Chin Chin Varieties: Countries of Origin

Chin chin originated in West Africa. Since then, many African countries have invented their own unique types of chin chin, using a similar recipe and then adding spices that are readily available to them.

Nigeria, Ghana, and Cameroon have developed their own crunchy experiences for families, friends, and corporate gatherings.


Nigerian Chin Chin

Chin chin is a very popular Nigerian snack, and it is typically made using a base recipe that many other countries have since adapted. The preparation process and ingredients are general; however, many people introduce individual uniqueness to make it stand out.


Ghanaian Chin Chin

The Ghana chin chin is popularly known as “chips” because they are fried in strips that look similar to chips (or French fries if you’re from the United States). The people of Ghana also introduced savory spices, such as onion, garlic, ginger, chili powder, and white pepper. Some even add a hint of sugar to satisfy their sweet tooth.

Other names for Ghanian chin chin include atsomo, atchonmon, and achomo.


Cameroonian Chin Chin

Cameroonian chin chin is unique for its cake-like crunchy texture. It is sweet and rich in flavor, yet sufficiently crunchy (but not hard). Also, the preparation and twist in ingredients make it different.



Some Gatherings Where People Enjoy Chin Chin

Chin chin is enjoyable everywhere. From a regular driving snack to picnics, parties, cinema, and corporate events, it stands out to fill everyone's taste buds. Depending on the size of the party, chin chin could serve as a regular meal, appetizer, or chat-away snack.

Here are some common places you’ll find chin chin served up: 


Family Events:  

Any form of ceremonies like child dedications, wedding ceremonies, and other joyous ceremonies, chin chin perfectly fits. They are usually served with other snacks and fruit juice. This is served before the main course to keep people happy while they wait for the main courses.


Fun with Friends:

If your friends are coming over and you're wondering how to entertain them, chin chin always comes in handy. Spread enough over a flat plate, supported with a chilled glass of fruit juice or wine, and you and your friends can chat the time away having fun. It’s also great for snacking on while watching your favorite television shows or movies with friends!


Picnics:

When packing a nice meal for your next picnic, add some chin chin to your kit! If you get hungry while walking your dog, playing with your kids at the park, going for a hike, or just spending time with friends and family, you can grab some chin chin to snack on before setting up your picnic meal! 

Chin chin also packs really well and doesn't need to be chilled. So, you can be sure that it will last until you're ready to eat, even if you wait until you’re done with your daily activities to dive in!


Corporate Events: 

Be it conferences, trade shows, seminars, company parties or galas, chin chin keeps you going in those long corporate events so you don’t fall asleep and off your chair. You can follow it up with a glass of wine or fruit juice as you listen to the circulating information.



Click the button below to save 20% on your order of our sweet crunchy Chin Chin.


Chapter Two: Fried vs. Baked Chin Chin

Fried Chin Chin


To fry chin chin:

After cutting your dough into your preferred shapes and sizes, add frying oil about 3 inches deep to a heated skillet/saucepan over medium heat, and bring it to 375°F.

Pour in the dough and 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.

This video shows you how to prepare a fried chin chin.

Baked Chin Chin

Baked chin chin is cooked in the oven instead of fried in oil. Unlike fried chin chin, its health benefits are outstanding because it doesn’t use much oil or undergo the process of frying. 

Baked chin chin can be accompanied with or without a light oil wash. The oil wash is to lubricate the dough for a shiny and more pleasant look. To make them even healthier, some people switch to using coconut oil for this part.

First, the cut-out dough is allowed to rest for about 5-10 minutes.

Then the dough is transferred onto a greased baking pan and baked in the oven for about 25 minutes at 180°C. The time and temperature will depend on the thickness of the cut-out dough shape.

Ensure that you check frequently to avoid burning. This video shows you how to prepare a baked chin chin.



Differences Between Baked Chin Chin and Fried Chin Chin

The major difference between baked chin chin and fried chin chin is in the method of preparation. Aside from that, baked chin chin has fewer calories due to using less oil.

Baked chin chin always turns out paler, having a dusting of flour and still visible, while the fried chin chin looks attractive with its golden brown color.

The baked chin chin has a drier texture and is a bit hard to crunch, unlike the fried chin chin, which has a crispier texture.

Baked chin chin tastes good, but it is incomparable to the fried one, which has a tasty feel, chew, and is easy to swallow.

While most people would prefer fried chin chin, we recommend trying baked chin chin some time, especially if you’re looking for a healthier alternative.



Click the button below to save 20% on your order of our sweet crunchy Chin Chin.


Chapter Three: How to Make Nigerian Chin Chin: 4 Recipes to Choose From

Now let’s take a look at four popular varieties of chin chin recipes. With one tweak in the original recipe, you can prepare any version of chin chin to quench your cravings.


Chin chin Recipe #1: ORIGINAL RECIPE + VANILLA

Image Credit: Madiora’s blog


Ingredients

  1. Flour - 1,300 g
  2. Margarine - 150 g
  3. Sugar - 200 g
  4. Eggs - 4 small eggs
  5. Baking powder - 1 tablespoon
  6. Condensed milk - 380 ml
  7. Nutmeg - 1 teaspoon
  8. Vanilla flavor - 60 g
  9. Water - 1 cup
  10. Peanut oil (groundnut oil) - 2 L


Instructions

  1. Mix all the dry ingredients (flour, baking powder, nutmeg and salt) into a bowl.
  2. Add the margarine into the bowl containing the dry ingredients and mix until the texture is uniform (no lumps).
  3. To the above mixture, add your egg paste (that is egg, sugar, and vanilla flavor) and mix uniformly.
  4. Add the water little by little, mix simultaneously until the pastry is no longer sticky.
  5. Sprinkle a little quantity of flour on a clean surface (e.g., table) and knead the pastry until it's soft and fluffy.
  6. Sprinkle a little flour on the rolling pin and rub lightly, roll out the pastry using the rolling pin into your desired thickness, cut into your preferred size/shape.
  7. Pour 1.5 L of groundnut oil into a pot with depth. Heat the groundnut oil for about 15 mins and fry with medium heat (to prevent it from becoming soggy or burnt) until the color turns light brown.
  8. Put in a sieve and allow it to cool.



chin chin Recipe #2: ORIGINAL RECIPE + CHOCOLATE/COFFEE

Image Credit: Chef Braakman


Ingredients

  1. 320 g all-purpose flour
  2. 30 g cocoa powder (sifted)
  3. 1 egg
  4. 100 g sugar
  5. 80 g unsalted butter
  6. 2 g or ½ teaspoon baking powder
  7. 60 ml/¼ cup evaporated milk
  8. 4 g or ½ teaspoon salt
  9. ½ teaspoon pure vanilla extract
  10. Frying oil


Instructions

  1. Mix all dry ingredients in a bowl.
  2. Cut butter in small pieces and rub into the dry mix until it resembles fine bread crumbles.
  3. Make a well in the dough and add the egg. Mix until well incorporated. Then add the milk/liquid and mix until well combined and smooth. Do not overwork the dough; otherwise it gets tough. Wrap dough in cling film and allow to rest a few minutes in the fridge while making the other doughs.
  4. Flatten dough on a well-floured surface and roll out dough to the desired thickness with a rolling pin. You can get really creative with the shapes. If you have a pasta roller, you can use it to make the thin ones. A pizza cutter can be very helpful while cutting chin-chin dough. A good old knife works every time too.
  5. When you cut chin chin, place it on a lined and floured tray and dust the pieces with flour so they don’t stick to each other.
  6. Heat your frying oil to 190˚C; you can test a piece of dough to see if your oil is ready. If you have a deep fryer with clean oil, this is perfect and the temperature stays regulated for you.
  7. Fry until the dough is golden brown. Pay special attention to the chocolate chin chin because it is already dark so as not to overcook it. Set on kitchen towels to take off some grease. It will seem soft at first but within a minute, you have that crunch you love.
  8. When cooled completely, store in an airtight container.



chin chin Recipe #3: ORIGINAL RECIPE + CINNAMON

Image Credit: Afrolems


Ingredients

  1. 2 3/4 cups of all-purpose flour
  2. 1/3 cup of butter/margarine
  3. 1 tablespoon of ground cinnamon powder
  4. 1/4 cup of milk
  5. 1 egg
  6. 1/2 cup of sugar
  7. 1 teaspoon of vanilla
  8. Pinch of salt
  9. Oil for deep frying


Instructions

  1. In a large bowl, work the butter into the flour till well incorporated.
  2. Whisk the egg with the sugar till frothy and set aside.
  3. Sprinkle the salt and cinnamon powder in the flour mix and combine.
  4. Add the egg and sugar mix to the flour bowl; add the vanilla and milk and combine properly till the dough is properly formed. (Sprinkle more flour if the dough is too sticky.)
  5. Cover the dough and place in the fridge for 30 minutes.
  6. On a board or on a clean surface, sprinkle some flour and roll out the dough to 1/4 thickness and cut your dough into little square pieces.
  7. Heat up your oil for frying, and then toss in the little squares and fry till golden brown.
  8. Serve by sprinkling more cinnamon on the chin chin or serve as is.



Chin Chin Recipe #4: ORIGINAL RECIPE + COCONUT

Image Credit: Afrolems


Ingredients

  1. 180 g of any sieved flour
  2. 80 g of butter or margarine
  3. Half a teaspoon of salt
  4. 1 egg
  5. Half a teaspoon of baking powder
  6. 60 ml of coconut milk
  7. A pinch of vanilla
  8. Powdered sugar for decoration
  9. Vegetable oil for frying
  10. Coconut chips—a little bit for a better coconut taste. 


Instructions

  1. Mix all dry ingredients for chin chin together in the big plastic dish.
  2. Add melted butter to ingredients and mix them using a fork.
  3. Mix other ingredients in a separate bowl. Break an egg and beat it until the froth appears. After that, add coconut milk and vanilla.
  4. Add the contents of the two bowls and mix them carefully. Make a recess in the center of dry mixture and slowly pour the liquid into it.
  5. Mix it, going round and round from the center to edges of the bowl.
  6. After that, knead the dough with your hands until it stops being sticky. Cover it up with plastic wrap and put it into a cold place for half an hour; it will help to roll out the dough.
  7. Then roll out the dough on the table sprinkled with flour.
  8. Cut the mixture into desired pieces.
  9. Put them into the frying pan with hot oil and fry them until chunks become golden.
  10. To soak the oil, put the chunks on a paper towel.



Click the button below to save 20% on your order of our sweet crunchy Chin Chin.


Chapter Four: 2 Savory Chin Chin Recipes to Spice Things Up!

Of course, not all chin chin recipes are sweet – there are also a wide variety of savory flavors that work well with the base recipe. You can make them as spicy, salty, or savory as you’d like. Here are a couple recipes to try if you want to mix things up!

CHIN CHIN RECIPE #5: SAVORY CHIN-CHIN RECIPE

Image Credit: Immaculate Bites


IngredientS

  1. 3 ½ cups (440 grams all-purpose flour) plus more for dusting and rolling
  2. 1 ½ teaspoons salt ½ teaspoon baking powder
  3. ½ teaspoon white pepper
  4. 1 teaspoon grated nutmeg
  5. ½ cup (4 oz./125 g/8 tablespoons) butter
  6. 2-3 garlic cloves minced
  7. 1/3 cup grated onion
  8. 1 large egg
  9. ½ cup (125 ml) milk plus more, about 2 tablespoons
  10. 2 tablespoons sugar, optional
  11. Oil for frying


Instructions

  1. Using a mixer, or by hand, mix the dry ingredients: flour, baking powder, salt, sugar, nutmeg and white pepper.
  2. Add the butter to the flour and mix well until the butter is well incorporated with the flour.
  3. Add minced garlic, onions, milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball.
  4. 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.
  5. 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.
  6. Add oil (about 3 inches deep) to a heated skillet/saucepan, or my all-time favorite Dutch oven, that is over medium heat and bring it to 350 degrees.
  7. Fry in hot oil until golden. Remove from oil, drain, and serve.



CHIN CHIN RECIPE #6: ORIGINAL RECIPE + PEPPER SPICY

Image Credit: Ada's Recipes


Ingredients

  1. 2 cups of all-purpose flour
  2. 1 tablespoon sugar
  3. 2 pinches salt
  4. 1 tablespoon powdered milk
  5. 3 African nutmeg or ehuru seeds
  6. 2 tablespoons margarine
  7. 5 medium-sized red bonnet pepper
  8. 2 small-sized eggs
  9. Vegetable oil enough for deep frying


Instructions

  1. Sift the flour into an empty bowl.
  2. Add the sugar.
  3. Add the salt.
  4. Add the powdered milk.
  5. Grind the ehuru seeds; add and mix all the dry ingredients together.
  6. Add the margarine mix very well till it looks like bread crumbs.
  7. Pound or grind and add the red bonnet pepper, mix very well.
  8. Break the egg in a separate bowl, whisk the until foamy, pour into the flour content and knead the dough. Knead until smooth and non-sticky, then cut into your desired shapes and sizes.
  9. In an empty dry pot, put the vegetable oil, place the pot on medium heat, dip a wooden spoon; if it forms bubbles, the chin chin is ready to be fried.
  10. Stir the chin chin during frying.
  11. Fry until golden brown.



Click the button below to save 20% on your order of our sweet crunchy Chin Chin.


Chapter Five: Baked Chin Chin Recipe

We couldn’t forget a baked chin chin recipe! This base recipe is great because you can add whatever you’d like to it, from different spices to dried fruits

CHIN CHIN RECIPE #7: BAKED CHIN CHIN RECIPE

Image Credit: Funke Koleosho's Food Blog


Ingredients

  1. 450 g of plain wheat flour
  2. 100 g of caster sugar (add more or less sugar depending on your preference)
  3. 3 tablespoons of sugar cane syrup (this helps to keep the chin chin crumbly inside)
  4. 150 ml of fresh milk
  5. 3 tablespoons of vegetable oil
  6. 2 large eggs
  7. 2 teaspoons of baking soda (this will help to aerate the dough and make it less hard)
  8. 1 teaspoon (or more if you prefer) flavorings of choice (I used nutmeg)
  9. Raisins or other dried fruits (optional)


Instructions

  1. Sift the flour to aerate it. Add the sugar and baking powder and mix well.
  2. In a food processor (or by hand in a large mixing bowl) mix the eggs, flour, and milk. Also, add the dried fruits if using syrup and flavoring. Mix until it turns into a hard dough.
  3. Remove the dough and place on a board. Knead the dough for about 5 minutes and roll using a rolling pin. Sprinkle some flour during this process to ensure easy rolling.
  4. Lay flat on the board and cut into your desired shapes using shape cutters. You can also stick to the traditional shape by cutting into strips.
  5. Allow the cut-out dough to rest for about 5-10 minutes then transfer onto a greased baking pan (or rather than greasing the pan, use baking paper to line the pan). Bake in the oven for about 25 minutes at 180 degrees. (This will depend on the thickness of your shapes).
  6. Check frequently to avoid burning.



Click the button below to save 20% on your order of our sweet crunchy Chin Chin.


Chapter Six: Snacks Similar to Chin Chin from Around the World and Their Recipes

There are a wide variety of treats, all over the world, that are similar to chin chin. Here are just a few that we’ve found! For each type, we’ve also included a list of ingredients and link to the recipe, so you can try them out yourself!

1. KLENÄT

Image Credit: Kvalifood


Klenät is well known in Lithuania and Eastern European countries like Russia. It is made from flattened dough cut into small trapezoids. The slit is cut in the middle and then one end pulled through the slit to form a "knot." Then deep-fried in oil.


Ingredients

  1. 2 eggs
  2. 125 g (4½ oz.) butter
  3. 125 g (4½ oz.) sugar
  4. 1½ dl (5 fl. oz.) whipping cream
  5. 1 teaspoon salt of hartshorn (ammonium carbonate or baker's ammonia)
  6. 450 g (16 oz.) flour
  7. 1½ grated zest of lemon
  8. 1 teaspoon ground cardamom (is not in grandma’s recipe, so it is optional, but most danish recipes do use it.)
  9. For boiling/frying: 1 kg (2lbs) lard or vegetable fat, or mixture of these.



2. CRULLER

Image Credit: Of Batter and Dough


A cruller is a deep-fried pastry popular in the US and Canada. It is a rectangle-shaped dough, with a cut made in the middle that allows it to be pulled over and through itself producing twists in the sides of the pastry.

It has a French counterpart; the French cruller is a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. And it is similar to the German spritz kuchen.


Ingredients

  1. 1/4 cup (60 ml) butter
  2. 1 cup (240 ml) granulated sugar
  3. 2 eggs, well beaten
  4. 4 cups (950 ml) sifted all-purpose flour
  5. 3 teaspoons baking powder
  6. 1/4 teaspoon ground nutmeg
  7. 1/2 teaspoon salt
  8. 1 cup (240 ml) milk
  9. Fat for deep frying
  10. Confectioners' sugar



3. MEKITSI

Image Credit: Wikipedia


Mekitsi is traditionally a Bulgarian dish. It is made of kneaded dough with yogurt. Also in North Macedonia and Serbia, this snack is similar to the Hungarian lángos and British Yorkshire pudding. Mekitsi is conventionally a breakfast dish.


Ingredients

  1. 1⁄2 teaspoon active dry yeast
  2. 1⁄4 cup warm water
  3. 1 small egg
  4. 1⁄2 cup yogurt
  5. 1 2⁄3 cups flour
  6. 1⁄8 teaspoon salt
  7. Oil (for frying)



Image Credit: Chasing The Donkey


Ingredients

  1. 500 g all-purpose flour (3 1/2 cups)
  2. 2 eggs
  3. 130 g sugar (2/3 cup)
  4. 25 ml oil (2 tablespoons)
  5. Pinch of salt
  6. 1 teaspoon dark rum or schnapps
  7. 1 teaspoon vanilla sugar or 1 tablespoon of vanilla essence
  8. 100 g sour cream (6.5 tablespoons)
  9. 1 teaspoon baking powder



5. BEAVER TAILS

Beaver Tails are also regarded as the fried dough, and it is a North American, Canadian food that is associated with outdoor events like carnivals, amusement parks, fairs, rodeos, and seaside resorts.

Fried dough is the specific name for a particular variety of fried bread made of yeast dough.

Image Credit: Hot Rod’s Recipes


Ingredients

  1. ½ cup warm water (110 degrees F/45 degrees C)
  2. 5 teaspoons active dry yeast
  3. 1 pinch white sugar
  4. 1 cup warm milk (110 degrees F/45 degrees C)
  5. ⅓ cup white sugar
  6. 1 ½ teaspoons salt
  7. 1 teaspoon vanilla extract
  8. 3 beaten eggs
  9. ⅓ cup vegetable oil
  10. 5 cups whole-wheat flour, divided
  11. 1-quart vegetable oil for frying
  12. 2 cups white sugar
  13. ½ teaspoon ground cinnamon, or to taste



6. FRITTELLE

Fritelle, also known as zeppole, are traditional Italian Christmas Eve doughnuts which are essentially made from a sticky, flavored version of plain bread dough.

Image Credit: Christina’s Cucina


Ingredients

  1. 2 cups (10 oz.) flour, all-purpose
  2. 1/4 teaspoon salt
  3. 1 tablespoon sugar
  4. 3/4 teaspoon dried yeast (or 1 oz. fresh [cake] yeast)
  5. 8 oz. water, lukewarm temperature
  6. 1 tablespoon orange or lemon juice
  7. 1 teaspoon orange or lemon peel
  8. Rum soaked raisins (optional)
  9. Oil for deep frying Sugar for coating



7. LAKDI MITHAI

Lakdi Mithai is a simple Indian sweet made with dough which is fried, coated in sugar syrup, and left to crystallize. It is very delicious, takes less effort to make, and has a crunchy texture.

Image Credit: That Fiji Taste


A lot of people love it, and Lakdi Mithai is sold in almost every sweet cart near bus stands in the town and city areas and is a favorite of many people.


Ingredients

  1. 2 cups flour
  2. 1 tablespoon sugar
  3. 1 teaspoon ground black pepper – optional
  4. 1 tablespoon sesame seeds – optional
  5. 1 teaspoon elaichi powder (cardamom)
  6. Vegetable oil – as required



8. KHASTA NAMKEEN

Khasta Namkeen is a North Indian deep-fried snack prepared using corn flour, all-purpose flour, carom seeds, ghee, and salt. It’s easy to make and can be prepared in large quantities with less hassle.

This recipe is ideal for long road trips and picnics.

Image Credit: The Times of India


Ingredients

  1. 3/4 tablespoon corn flour
  2. 2 tablespoons all-purpose flour
  3. 1/4 teaspoon carom seeds
  4. 1/4 cup and 3 teaspoons ghee
  5. 1/4 teaspoon onion seeds
  6. 1/4 teaspoon salt
  7. Water as required



9. DABO KOLO

Dabo Kolo is a popular snack in Ethiopia and Democratic Republic of Congo. It’s a small, spicy, and crunchy snack that’s easy to prepare. 

The dough is usually kneaded by hand, cut into pieces, and then dry roasted on the stove.

Image Credit: The Foreign Fork


Ingredients

  1. 2 cups wheat flour
  2. 2 tablespoons berbere
  3. 1 tablespoon sugar
  4. 1 teaspoon salt
  5. 1⁄2 cup water
  6. 4 tablespoons butter, softened (room temperature)



Question for you about Snacks Similar to Chin Chin Around the World

Are there snacks similar to chin chin around the world that we have not mentioned in this article? 

If so, kindly leave a comment with the name of the snack and country in the comment section below!



Click the button below to save 20% on your order of our sweet crunchy Chin Chin.


Chapter Seven: FAQS About Nigerian Chin Chin Recipes

What does “chin chin” mean?

This is actually a tough question to answer! Our best guess is that it is derived from an old English slang term for “idle chatter or gossip.” Since chin chin is often eaten during social gatherings, we think it might be named after what you would typically do while eating it - chatting away with friends!


How can I make my chin chin soft?

You can make your chin chin soft with little to no crunch by adding an extra tablespoon of butter and an extra 1/4 tablespoon of baking powder.


Can I make chin chin without nutmeg?

Yes, you can make chin chin without nutmeg. But for a classic taste of your chin  chin, nutmeg is a must ingredient.


How long does chin chin last?

Your chin chin can last for as long as four weeks to three months if stored in an airtight container and in a dry place.


Can chin chin be baked instead of fried?

Yes, you can bake your chin chin instead of frying.


Can I make chin chin with yeast?

Yes, you can make chin chin with yeast. Keep in mind that yeast will produce a very soft chin chin instead of crunchy. It’s best to use baking powder as the leavening agent.


Can chin chin be sweet without egg?

Yes, your chin chin can still be sweet without eggs. Adding eggs makes your chin chin crunchier and softer.


How do I use a chin chin cutter machine?

Using a chin chin cutter isn’t much of a hurdle. All you need to do is follow these easy directions:

  1. Put your dough into a pressing roller to stick the rust-proof oil and dust, then stop the machine.
  2. Adjust the gap between the press roller by rotating the handwheel; the gap should be changed from thick to thin.
  3. Then put the dough on the hopper, where it will be automatically fed through and cut into pieces


Why is my chin chin absorbing a lot of oil?

Your chin chin will soak up excess oil if the oil is not hot enough. Before you introduce a chunk of dough into the oil, always test the heated oil by putting a piece of dough in the oil.

If the piece of dough turns brownish immediately, then the oil is ready for deep frying.

You might also consider buying an inexpensive candy thermometer that can tell you the temperature of the oil before frying.


Why is my frying oil foaming?

This likely happens when you’re frying the second or third batch of your chin chin. It is a result of the moisture in the dough you are frying, or when your oil is littered with dough particles or crumbs.

You can resolve this by changing your oil when it foams or add a little fresh oil to reduce the foaming.

It's also good to note that foaming won't hurt anything—just keep frying until you're done with your batch.

If you plan to reuse the oil for something later, let it cool completely and pour through a strainer to remove any extra lumps/crumbs that caused the foaming. 



Click the button below to save 20% on your order of our sweet crunchy Chin Chin.


Your reward for reading this article all the way to the end

In this post, I’ve shared with you several different chin chin recipes which you can choose from. We also shared a wide variety of similar snacks from all over the world. If we missed one, please leave a comment with the name of the snack and country of origin, so we can add it to our list of new snacks to try!

Even if you’ve never baked or fried chin chin previously, the recipes I’ve shared with you in this post will help you get started the right way.

If you’ve read to this point, congratulations!

As a reward for being a loyal reader, you can claim a special 20% discount on some AUNTY TEGA chin chin today!

All you need to do is use the code “CHINCHINRECIPE" at checkout today to save 20% on your order of our sweet crunchy Chin Chin.

Click this link to use the code above to place your order now! 



Tega Enaohwo
CEO and Co-Founder of AUNTY TEGA.


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