Nigerian Chin chin; the crunchy, tasty and simply irresistible snack
that keeps you asking for more.
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| How to Make Nigerian Chin Chin |
Nigerian Chin Chin is a crunchy deep-fried snack, and quite easy to make.
It’s also a big party favorite and is usually served at birthday parties as an appetizer .
It’s a nice quick snack for guests and suitable as a movie night snack for the family; Kids love it too.
Chin Chin is not just a big favorite because of its delicious taste, it is also loved by all because it keeps for a long period(about 4 weeks) if stored properly in airtight containers.
So if you’re new at making any Nigerian Snack, you can be a winner with the Nigerian Chin Chin. Chin chin is known as Achomo in Ghana.
Classic Crunchy Chin chin
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Here’s a video on How to Make Nigerian Chin Chin and below is a detailed recipe for you to follow. Enjoy!
Ingredients for Nigerian Chin Chin
• 1kg of All purpose Flour(Plain Flour)
• 200g Butter or Margarine(softened)
• 150 ml whole milk(100ml of evaporated milk or 75ml Condensed milk or 70g of powdered milk)
• Half teaspoon of baking powder(optional)
• 100g of granulated sugar
• Half a teaspoon Salt
• 1 teaspoonful of ground nutmeg
• 2 to 3 raw eggs(optional)
• Vegetable Oil (for frying)
• Water(add gradually if you are not using whole milk)
(add 50 ml if using Evaporated milk,
add 75ml is using Condensed milk,
add 100ml if using Powdered milk.
Preparation for the Nigerian Chin Chin
- If you are using eggs, beat the eggs and set aside.
- Pour the sugar into a small bowl, add the milk and mix thoroughly.
- In a bigger bowl, add the flour, baking powder, salt and nutmeg.
- Mix well and then add thesoftened butter or margarine. Mix thoroughly with your hands until it looks like fine bread crumbs.
- Add the eggs and the milk-sugar mixture into the bowl and mix well until you get a smooth but stiff dough. If you are using powdered milk, you can add a little water to get this consistency.
- Now place the dough on a floured flat surface and knead for a minute. Then using a rolling pin, roll the dough flat and cut into any shape of choice. Note that the dough doubles in size when placed in the hot oil, so don’t cut it too big.
7. Heat up some oil until very hot and fry the Chin Chin dough. Stir continuously until all the chin chin changes from white to golden brown.
Tip: You have to fry the chin chin in batches and make sure that you don’t fry too much at a time , so that you won’t end up with ”oil soaked chin chin’‘
8. Transfer the fried Chin chin onto a flat pan or tray and leave to cool completely, then store in an airtight container. Enjoy!
Irresistible crunchy Nigerian chin chin
There is no special way to enjoy the Nigerian Chin chin. You can eat it at any time of the day and at any occasions and goes well with a good drink or beverage.
Now as you already know we can’t let you go without giving you answers to some frequently asked question about Chin Chin( this list will continue to expand as the questions come in, so always check back if you have any doubt or leave a comment below if you don’t find an answer to your questions here)
QUESTION 1: How do I make my Chin chin softer?
Answer: To make chin chin softer and not too crunchy, you can add extra eggs to the recipe.
QUESTION 2: My oil foams while frying chinchin especially at the third batch, why?
Answer: This is one of the most common chin chin faq and you are not alone here, It is usually caused by the moisture in the dough you are frying and also happens if the oil is already ”dirty”(has particles or crumbs from the previous batch).
It also happens a lot if you use too much flour to dust the chin chin after cutting, so try to use less flour as possible. And also try to fry the chin chin is small batches at a time.
I tend to change my oil as soon as it starts to foam, but I also noticed that when I add a little fresh oil to the used one, it also reduces the foaming. But I’ll advice you change the oil(don’t throw it away o) and continue with fresh oil.
QUESTION 3: Help me with how to preserve chin chin or how do I preserve Nigerian chin chin?
Answer: It can be preserved in an airtight container and in a dry place and stays good for up to 3 months.
QUESTION 4: Do you have a chin chin recipe book?
Answer: Our recipe book is in progress, but on this page you can find all the information you need to make a delicious and tasty chin chin.
QUESTION 5 : How do I make chin chin for sale?
Answer: If you plan on making chinchin for sale the recipe above is perfect but most commercially made chinchin don’t have egg and milk because it will increase the cost of production so you have to decide what you want in your own chinchin.
QUESTION 6 : Can I add chocolate or coco powder to my chin chin?
Answer: Yes you can, this is the classic Nigerian chin chin recipe but feel free to add any other flavour you like.
QUESTION 7: How to make vanilla chin chin
Answer: Simply add vanilla essence or flavor into your chin chin dough while mixing to get a tasty vanilla chin chin.
QUESTION 8: How to make chin chin with yeast?
Answer: Chin chin is usually made with baking powder as the leavening agent because yeast will produce a very soft chin chin instead of crunchy.
QUESTION 9: What are the ingredients and measurements for Chin chin?
Answer: Yes, I do get this question too, even though it is clearly listed in the recipe 🙂
QUESTION 10: Can I make gluten free Chin Chin?
Answer: Yes, for gluten free chin chin , simply make use of any all purpose gluten free flour.
Other questions;
-What is Chin Chin made of?(answers in post above)
-How do you make crunchy chin chins for sale?(answers in comment section)
-What is chin chin ingredients and measurement(answer in post above)
-cameroonian chin chin recipe(answer in comment section)
-how to make minimie chin chin(answers in comment section)
Nigerian Chin Chin Recipe
Nigerian Chin chin; the crunchy, tasty and simply irresistible snack
that keeps you asking for more.
Ingredients
- Ingredients for Nigerian Chin Chin
- • 1kg of All purpose Flour(Plain Flour)
- • 200g of Margarine
- • 150 ml whole milk(100ml of evaporated milk or 75ml Condensed milk or 70g of powdered milk)
- • Half teaspoon of baking powder(optional)
- • 100g of granulated sugar
- • Half a teaspoon Salt
- • 1 teaspoonful of ground nutmeg
- • 2 to 3 raw eggs(optional)
- • Vegetable Oil (for frying)
- • Water(add gradually if you are not using whole milk)
- (add 50 ml if using Evaporated milk,
- add 75ml is using Condensed milk,
- add 100ml if using Powdered milk
Instructions
Beat eggs and set aside(if using)
Mix sugar and milk in a bowl, set aside.
In a larger bowl, add flour, baking powder, salt and the nutmeg. Mix well
Add the margarine, mix until crumbly.
Break in the eggs and add the milk-sugar mixture into the bowl and mix well until you get a smooth but stiff dough.
Place the dough on a floured work surface and knead for a minute. With the help of a rolling pin, roll out the dough flat and cut into any shape of choice.
Heat up some oil until very hot and fry the Chin Chin dough in small batches. Stir constantly until all the chinchin in the pan changes from white to golden brown.
Transfer the Chinchin onto a tray and leave to cool completely, then store in an airtight container. Enjoy!
Notes
Make sure to fry the chin chin in batches and ensure that you don’t fry too much at a time , so that you won’t end up with ”oil soaked and crumbly chin chin’‘
How do I baked chinchi. Is it the same ingredients for the frying
Author
Yes it is, Moturanyo,
I will upload the baking steps soon
My chin chin became soft the next day even after preserving in an air tight container. What could possibly be the cause, please?
Author
Hi Temilola, Chin chin can become soft if there’s moisture in the container,
even if it was airtight
Another reason could be that it wasn’t allowed to cool properly before storage.
Thank you, i appreciate
Author
You’re welcome Eunice
Pls how many grams of sugar will I use for 2 paints of flour and how can I make my chinchin soft but still crunchy
Author
2 paints of flour , if I’m not mistaken , is about 2kg.
So for that, you’ll need about 200grams of sugar.
And to make your chin chin soft but still crunchy,
add some eggs and make sure the dough is not so tough
to roll out.
If I want to make 6 cups of flour what are the ingredients or how can I measure my ingredients
Thank you so much this is one of the simplest ND easily understood recipe I have seen.
Author
Thanks Blessing, I’m glad you like it
anytime i make chin chin it breaks in oil and so soft. What’s could cause this .
After done with the chin chin preparations can I oven it…
I mean can I put it in oven
Author
Yes Charles, you can
Thanks 😊 for the help 😊😊😊🤜🤛👉👈
Author
You’re so welcome Rose
Big thanks. But I want to try for 50kg of flour please the procedures ma/sir if possible.
We love African snacks and we love what you do.
Author
Thank you so much Afro treats
Pls how many cups of flour will be ok for a paint of chin chin
Can I use butter instead of margarine?
Please can you give me the recipe of 1 pent of flour for chin chin am selling please ma very urgent
Pls how many grams of flour make a paint bucket of chinchin,and sugar, butter, nutmeg,egg
Can I bake the chin chin, instead of frying
Author
YES
Thank you so much for this ma.
Please how many kg of flour will make 5kg of chin-chin?
Thanks…
Thank you so much for this.. please how many kg of flour will make 5kg of chinchin. Thank you
Please can you give me the recipe of 1 pent of flour for chin chin am selling please ma very urgent
Thanks for this ma. Pls what is the required volume of water I can use for this recipe if I am to leave out milk and eggs?
Hi…. Thanks for this. I want to make chin chin for this holiday. Please what do I do with the left over oil?
Author
Sorry this is late,
but I sometimes cut some onion into it for better flavour
and use it to fry battered fish or chicken
Please can I use soft flour for chin chin?
Author
Yes you can use soft flour(cake flour) for making Chin chin Osei,
but don’t add any baking powder.
What will happen if you add baking powder
Please can I store the chinchin in nylons after leaving it to cool for a while instead of containers.
Author
Yes Sarah you can, but double or tripple the nylons
and seal tightly
Good morning. Please what do I need for 2 paint of flour to make chinchin.a paint is 4kg.
Thanks a million for this explicit recipe and the questions and answers.
I was actually searching to why we can’t bake it,and I am glad Charles asked. I will try it.
You’re great ????
Author
You’re welcome Oyin
I want to make chinchin for my sister wedding and I don’t know how many rubber of flour I can buy and the recipes for the chinchin for like 250 people
please ma I want to make chinchin for my sister wedding,how many rubber of flour can I buy and the recipes for the chinchin ?for like 250 people
Hello, thanks for the recipe.
Can I use butter in place of margarine?
Author
Oh yes you can Toyin
and it’s actually tastier and richer
Do you put preservative in a selling chin chin
Author
Some people use pastry preservatives but I don’t
because chin chin can stay up to 3 months
if kept sealed in an airtight container
How many cups of flour can make I paint of chin chin
Hi.Am a Zambian lady aged 31.I make chin chin for business.But it gives me stomach gases after consumption.What could be the problem?
Author
Wow, I have never heard of that.
Do you use a lot of baking powder in your chin chin?
Are you lactose intolerant, if yes it’s the milk that’s causing it
What causes chin chin after frying to break leaving chin chin crumbs
Hi, so i tried this with coconut flour twice, lets just say i made akara chinchin…… is there something i need to add or do differently because i cant use flour( ketogenic)…. thanks …… you do fine job accommodating strangers btw
Please how many liters of chinchin will this 1kg flour produce?
Made mine so tasty and crunchy .
wish i could send you the picture but don’t know how.
thanks ma’am
Author
Hello Goodluck, thanks for the feedback
you can send me a picture on instagram or facebook
just tag @nigerianfoodtv and I will feature you in my stories
or send it [email protected] 😊
Good day ma if I use 150g of butter for 1kg of flour and I don’t add egg, I hope my chin chin will still be crunchy or will it be too hard. Thanks
Author
It will be crunchy and perfect Oyinlola
just use a little more milk.
Good morning. Please what do I need for a paint of flour to make chinchin
Author
Hi Busola, What kg is your paint of flour? there are different sizes here dear.
Can I use yeast to make chin-chin for sales
Author
Yeast is a no no for chin chin,it will give you a soft and pillowy chin chin😊
Thanks for the recipe. Please I want to know how long am supposed to leave my chinchin to get cold,in order to prevent air from entering it. Thereby making it very soft.
Author
Hi Eucharia, you can store the chin chin as soon as it feels cold in your hands(not warm).
If I can’t finish frying d chin chin can I keep it to d following day
Author
Yes , you can store the left over dough in the fridge an continue the next day.
I.make chinchin of 50 kg but sometimes loose taste,what can I use to preserve it for four months thanks
Author
I don’t use any preservative for my chin chin and they keep well for months.
Even though some chin chin manufacturer use calcium propionate or sodium benzoate,
I don’t think you’ll need it except you are planning on going very large scale.
Next time you make chinchin, just make sure that you store them in small batches and not all in one sack.
No matter how airtight you store chin chin, if you open the container often , this will definitely
let in some air , so only scoop out as much as you need and seal the bag tightly .
And one last thing Lolade, make sure you start with quality ingredients, most especially , the oil used in frying
should be fresh.
Hope this helps.
can you give us the American measurements for the chin chin please
Thanks so much, my question is how can I preserve the chinchin that I want to sell. And how much can I sell it, if I want to start selling it?
Author
Hi Faith, you should store your chin chin in air tight containers or polythene(plastic) bags.
Chinchin stays good for a very long time if stored well.
And for the price to sell them, you have to do a market research and find out how much
other people are selling theirs and also the quantity and packaging too.
All the best and great sales.
Thanks so much, my question is how to make plantains chips for sale. Does it means there is no other ingredients added to it apart from salt.
Author
Hi Chimuanya, some people add other spices after frying it.
Such as pepper, onion powder or crumpled maggi depending on the flavor
they are offering to their customers.
But salt is just the classic ingredient used in most plantain chips.
Hello Niky, great work you are doing here. So how many paint of flour can give me 3big paint bucket of chin chin pls. Also what extra do one add to make it taste milky and soft. Pls which one is whole milk, is it the normal powder milk they sell in market for baking?
Expecting your feedback pls.
Author
Ify dear, first find out how many kilos of flour fills up a paint bucket, so that I can help you better.
As for the milk, simply choose the type of milk you plan to use. I explained the quantity for each type of milk in the recipe.
please check it hun and get back to me-
Hi, thanks for your good work.
Please my chin chin is always crunchy initially when I finish, but later it’s not crunchy anymore and people won’t like it. What could be responsible for that?
Sometimes they are not even crunchy at all. Please help me solve this problem, Am about to make another one just now. Thank you very much
Please how many grams of flour will I use to get one paint bucket of chin chin.
I’ve tried making chin chin a couple of times but it ends up looking like puff even though I don’t intend it crunchy but milky this has got to discourage me. Where did I miss it and how do I correct my flaws please ?
Author
Hi Jewel, are you cutting the dough very large?
Are you frying in batches?
I need to know the excat recipe you are also using, cos you can’t go wrong with my recipe 🙂
Drop me a line , I want you help you make your best chin chin ever.
Can I use icing sugar for my chin chin instead of the regular sugar.
Author
Yes you can Mrs. Ifeanyi 🙂
pls, how best do i cut my chin chin for sales in order to make much gain?
Author
Hi oluwakemi, try to roll it flatter before cutting.
This way you get more chin chin and even more crunchy.
Please can this recipe be used for commercial purpose and can I cut in long strip with this recipe
Author
Yes Fatimoh, this chinchin recipe can be used for commercial purpose and yes you can cut in long strips too.
I wanted to check up and allow you to know how much I valued discovering your site today. I might consider it a honor to operate at my office and be able to utilize tips provided on your web-site and also take part in visitors' feedback like this.Should a position involving guest publisher become offered at your end, i highly recommend you let me know.
Author
Ok
am happy i discovered your blog, really grateful for all the contents i see here, keep it up Nky
Author
Thanks Clara
Enter your comment…God bless you for your response and good work. It's motivating
Author
Thanks Clara 🙂
Can I make gluten free Chin Chin?
Author
Yes, for gluten free chin chin , simply make use of any all purpose gluten free flour.
Good evening Ma, pls what quantity of flour can give me full paint rubber of chin chin? Thanks Christy
Hello. Its my first time here and I can see how beneficial u have been reading from comments. I also want to make chin chin. Can u help with measurement of ingredients using half paint of flour. Tnx
Author
How many kilos is half paint of flour, so that I can give you the full measurements?
Half custard is 1.8kg
Author
thanks Diamond
Really love this. Please 1kg is equivalent of how many cups
Author
Hi Gift, It’s 8 US cups-
Please ma 5kg flour recipe please
Cordes .what ingredients can I use to make the chin chin soft while eating
Cordes .what ingredients can I use to make the chin chin soft while eating
Thanks a lot. what ingredients can make chin chin to be soft and not strong when eating
Yes
I have so been so addicted to this page, great job. It has so helped in making hubby smile always seeing series of meals on d dinning. Please my only challenge is how to accurately measure because i don't have a scaling machine. What other means pls can i use. Thank you
Author
You can use tomato or peak milk tin cups, simply check the weights written on the container .
How many eggs, milk baking powder and preservative can i use for one paint of flour
For chinchin, i used 12eggs, two spoon of baking powder and presavative, powderd milk 5, and two tin milk now if i want to fry it its breaking what do i do
Can I fry for a few minute and then bake. Because I love my chin chin light colored.
Author
Yes you can Jessica, if that’s how you like it.
Can I fry for a few minute and then bake. Because I love my chin chin light colored.
Can I fry for a few minute and then bake. Because I love my chin chin light colored.
my name is peaceaunty nky thank you very ma God bless you soo much. ma pls i want to know if i can use icing sugar and pepper in making chin chin. i ate one like that and i love the coolness of it in the mouth. thank u
Author
Yes you can Peace Queen
aunty nky thank you very ma God bless you soo much. ma pls i want to know if i can use icing sugar and pepper in making chin chin. i ate one like that and i love the coolness of it in the mouth. thank u
Author
Yes you can Peace Queen, this is just the basic chin chin recipe, you can tweak it to your taste
Hi Beautiful lady,Would you be kind enough to include US equivalent measurements and temperature setting for your recipes? Thank you
Hi wonderful lady, I love your site and recipes. Would you be so kind as to include the US equivalent for your recipe measurements (cups, oz etc) and temperature settings? Thank you
wow d energy used to make chin chin is not easy at all. but thanks to your process cos it was helpful. am happy to say am making my Xmas chin chin right now. thumbs up ma'am
must you use margarine.. Cant you us normal butter
You can use butter too
Enter your comment…pls madam how many grams are in rubber of flour, quantity of eggs ,butter ,milk and baking powder to use for one rubber of flour?thanks
I love ur procedures its very self explained and easy, thanks a lot… Pls can I get recipes 4 cake
Thanks Winnie, here are the cake recipes https://www.nigerianfoodtv.com/p/cake-recipes.html
Pls my chichi is not Doble in size in d oil what can I do because I used all recipe for it
Good evening please am New ingredient for a paint robber of chim chin butter egg sugar milk
Pis my chichi is not Doble in size in d oil what can I do because I used all recipe
I really don't give feedbacks buh I have to do this as I'm elated and sooo happy with my result. God bless u for this guide. I used your recipe and the measurements as well and the end result of the chin chin was perfect. Thanks so much.
You're so welcome Gladness, thanks for your lovely feedback hun 🙂
Thank you followed the recipe nd it came out perfectly perfectly hubby loved it
You're welcome 🙂
for the first time I made chinchin successfully without having some crumble up in the oil. thanks a lot for the recipe. Good job dear.
You're welcome Adylurv, thanks for your feedback 🙂
Please can I get the measurement in cups?
Mama b nice blog kudos to u dear
Thanks Mama B 🙂
Hello dear, please what can be the cause of when frying chin chin , the oil foams alot to the extent that will not allow u to continue frying it
Hi Calista, I just answered your question above dear.
Hello dear, please what can be the cause of when frying chin chin , the oil foams alot to the extent that will not allow u to continue frying it
It happens a lot if you use too much flour to dust it after cutting, so try to use less flour as possible.And also try to fry the chin chin is small batches at a time.
I really like your step by step instructions. This will be the first snack I prepare. I hope he likes it. Baby steps…thank you for sharing!
You're welcome Monique 🙂
Hello Nicki! My Chin Chin was bitter after frying but was not before frying, Please what is d cause?
Hi Hope, I assume you used too much baking powder.
I haven't tried it but m already loving the detailed explanation…. Gonna try most or all of them for a friend's bridal ….tnx a lot
You're welcome Ella, expecting your feedback 🙂
Can chinchin be baked in the oven instead of being fried.
Yes it can, steps coming soon
Yummy! just finish making my delicious ChinChinWow! I love this BLOGMore Strength
Thanks for your lovely feedback Oge 🙂
Can I use evaporated and condensed milk together?
Author
Yes Bola you can.
And I just finished makinng my chin chin was very awesome…. Tnx again for d measurement s and recipe
You're welcome Chisom and thanks for the feedback 🙂
Am going to try it right now…Tnks for d tips
ok Chisom .
Hi Lily, how can I make my chin chin more crunchy and less doughy?
Skip the eggs and use less liquid.
Gbu for ur post, but My chin comes out very hard,its for selling opurpise n I don't see how tho make profit from ur measurement pls help
I am a new in chinchin business and you to enlighten more about pls, especially on how do nice chinchin thank jephthah
Hi Nky,I left my dough out on the table covered cos I wanted to make it the next day..checked it at midnight and it was really oily like the butter was melting.I put it in the fridge..is it still okay to use,is it going to mess up the chinchin..what do I do?
Hi Mel, pls dont leave it out on the table next time, dont worry it will fine. But before frying everything, first do a test with a few of the chin chin dough and see how it turns out.
Hi Nky,I left the dough out cos I was too tired and wanted to do it the next day..covered it and left it on the table.checked on it at midnight and saw it really oily like the butter was melting so I put it in the fridge..is it still okay to use,will the chinchin go wrong?
i fry my chin chin and it was too brown and too light, how do i make it hard my darling?
If it was too brown, that means the oil was too hot for it, and if it was not as hard as you wanted, you have to reduce the amount of liquid used or don't use egg.Also remember that chin chin hardens a bit after frying, so let it cool completely before storing.
You are so amazing. I live in America, and I'm 14 years old. My cooking skills suck, but then I stumbled upon your website (what a fortunate miracle), you've helped me SO much in terms of developing my cooking skills. Thank you so much, God bless.
I am so glad to be of help dearie and good to have you here. Hope you continue to try out more recipes here and keep me updated on your cooking progress 🙂
Hello,thankz for the recipe.pls is it possible for one not to add water at all wen making chinchin,if used evaporated milk like peak?
Please can Chin chin be baked in oven instead of frying?? How?
Hello, thanks for the recipe. My oil really really foams after frying the first batch of chin chin….What could I have done wrong?
Yes that happens a lot , but always make sure you are frying the chin chin with fresh oil and you can try to reduce the foaming by dusting out the excess flour that attaches to the dough before frying.Also fry little at a time and try to change the oil after frying a few batches.
hello. can I use butter instead of margarine
yes you can .
lily, i must say, you are doing good. my chinchin is cool. i won"t stop trying other delicacies. may God bless you for helping and making things easy for us.
I'm glad to be of help sweetie, thanks for the feedback 🙂
i fry my chin chin and it was too browe
I bet you fried it in very very hot oil , right?
For the Chin Chin can I make one piece into a bigger portion size then put it in the oven?
Yes you can, but watch it closely so that it does not burn.
Can I bake the chin chin
yes you can, but it would be crunchier than the fried version.
I SURE WILL DO THIS CIN CIN THIS EVENING!!!! CANT WAIT TO TRY IT!
ok dear.
i fry my chin chin and it was too brown and too light
Pls sis,i need to start chin chin biz now,its not bn easy for me,but i still tank God,pls do u think i can still follow ur recipe and make profit?God bless u
To make profit you have to omit the egg.Some people also skip the milk but I dont recommend it.
Ma can someone use milk flavour instead of milk
Author
Yes you can
I Love Your Recipes!Great Job Sis! Can U Help Me With Dis Measurement Pls, Hw Many Tin Milk Cups Makes D Makes D Measurement Of Ur Chin Chin Recipe,cos I Dont Ve Flour Measurement
A Tin milk is about 170 gr
that is the normal peak milk tin
Thank God I have chance to make dis chinchin today it was very Awesome, thanks for the recipe ma.but I don't know how bake the chinchin pls ma
I will have the baked chin chin recipe up soon dearie 🙂
Thank God I have chance to make dis chinchin today it was very nice, thanks a lot ma. But I don't know how bake the chinchin
hi sis,pls I added too much water nd d dough is too sticky…wats d remedy pls
Add a little flour until you get a non sticky dough.
Pls ma, can u give me the measurement for an half paint of flour. I tried it in a small quantity n it came out fine…thanks for d tips! U rock Aunty.
How many kilograms is a paint bucket? so that I can know how to convert the recipe for you.
You are doing a great job here. Thanks. This my concern,can I use your method to produce chin-chin that I want to sell, will it be economical in terms of cost and profit.
Most people skip the eggs, and reduce the quantity of milk so that they can make more revenue. This our chin chin recipe produces good quality chin chin, so you have to fix your price to go with the quality of your product.
Thanks Aunty Nk! I have only pictures of the chin chin. But i will definitely send pictures when i prepare Pancakes again 🙂 Nj
Hi dearie, no probs. You can send the pics of the chin chin, I'll like to see it 🙂
Hello Lily, I really want to try some of this recipes but would need your help. Can you pls convert this gram measures to cup measures for me ? Thanks.
Hi dearie, 1 cup all purpose flour is 128grams.
I have tried preparing chin chin twice and it came out fine* NJ
Great 🙂
Thankyou Aunty Nky. I have tried it twice and it came out fine. Every member of my family enjoyed it. I prepared salad too with all the recipes including the red cabbage and coloured pasta. Though i couldnt find the pink and mint green colours but it came out fine. You're so wonderful. may God continue to bless you. I will prepare pancakes today. Would let you know how it turned out. thanks so much. NJ
Thanks for you lovely comments sweetie. It is fans like you that make all the effort worth it :)I'll be expecting your pancake feedback, send me some pics too, if you can.
Lily babe pls I want to try 1 congo of flour pls help me wit adequate measurement ingredient and if i want to fry 2 congo next time, am i going to double d ingredient. Thanx
Hi dearie, I don't know what 1 congo is, here we make use of kilos. How does the congo cup look like? And yes if you want to make double, you have to double the ingredients too.
Hello ma, can I use self raise flour for my chin chin and still get the same result as yours. I tried several times and still can’t get it crunchy. Please help
Author
Hi Myriam, I prefer any plain flour but nevertheless
you can use self raising flour,
but note that this flour already has baking powder in it
so do not add extra baking powder in it, cos this will make the chin chin puffy and not crunchy.
Lily babe pls I want to try 1 congo of flour pls help me wit d measurement ingredient
cool. thanks so much.. off to make some chin chin, European style 🙂
Ok dear, I'll like to see some pics too 🙂
My chin chin comes out fine, crunchy and ok but gets a bit soft later. what could be the cause and what is the remedy.
After frying the chin chin,make sure it cools completely before storing it and also store in an air-tight container.
Hello. Thanks for the clarification. However my chinchin soaked so much oil and keeps scattering. Is there a way to remedy this please? The quantity is pretty much.
Author
Hi Rem, are you truly following the recipe, JUST AS IT IS WRITTEN?
Sorry I have to write that in caps, but this is a NO FAIL recipe,
you’re probably doing something wrong.
Kindly go through the ingredients and steps again and maybe you’ll find out
where you missed it.
Most times it could be that you are frying a lot of chin chin in one batch.
This tends to reduce the temperature of the oil and thereby causing the chinchin to soak up
a lot of oil, softens and then scatters before the oil gets hot enough to harden it.
If that is the case, then fry in smaller batches and make sure the oil is pretty hot before
frying each batch.
It works. Thanks dearie
you're welcome 🙂
Thanks very much your guide lines really help.
you're welcome 🙂
Hello lily, which flour is best for chinchin? Honeywell or Golden penny? pls need ur relpy.
They are both good for chin chin, I don't have a preference and used both brands while I was in Nigeria.
Nice job pls can I use almond with nutmeg together or separately and I want to know which one is nice in-btw the two
Grated Nutmeg is popularly used.
pls use cups for measuring other ingreidents
thanks alot for those recipes
you're welcome 🙂
Hi nky; pls why does my chin chin appear brown after it is fried and how do I know when it's hot enuf….
if the chin chin comes out too soft after frying i mean melts easily in mouth wat do i do
There's nothing else you can do, next time you have to make sure that the oil is hot and fry in batches, so that the chin chin does not soak up too much oil.And make sure you are following the recipe as it is.
I jus used ur recipe now now and d result was wow! Thought d 1st set was very brown cos I set d temp of d deep fryer too high but wen I reduced it,subsequent ones turned out perfect. Tanx a lot
You're welcome sweets 🙂
Great Job you are doing here ma'am!Pls can I use the regular wheat used as swallow for this chinchin and the quantity too plssss! How can I use stove to bake my chinchin instead of frying#trying to eat healthy#. Thanks so much and God bless you ma
Yes you can make use of wheat flour, use about 800grams. So sorry I don't know how you can use a stove to bake chin chin. I'll update you when I find out 🙂
pls lily can i get ur email address so i communicate wit u bette. Mine is [email protected] tnx.
You can get me at: [email protected]
helo lily, is there a diffrnt method for chichin wen it made for sales purpose or i jst nid to cut off some ingredient, so as to reduse my capital?
You can omit the eggs, but all other ingredients are necessary.
pls lily wot do i do, my make chinchin for sales purpose bt its nt rily giving any tangible gain wen av remove my capital. Pls help.
Hi dear, sorry I can't be of help. I don't make for sale, but you can try to cut off on the eggs and how it goes.
helo lily, i wnt to a BIG TANkS for d grt job ur doing here, i am particularly grtful to u. God bless u
You're welcome hun, God bless you too 🙂
My chin chin takes up d oil I use 2 fry it n also burns.What could be d problem?
I can almost assure you that you either fried too much chinchin at a time or didn't wait for the oil to get hot. If you fried too much at a time, it will lower the temperature of the oil and you end up with ''oil soaked chin chin'', same as when you make use of not so hot oil.
Ok thanks a lot, but then the dough doesn't smoothen out, it comes out hard and rough kinda cracky not smooth like in the Pix above
Maybe you did something wrong, you need to knead the dough until soft and smooth before rolling it out.
Well detailed, may God bless u. But my chinchin isn't crunchy **sad** its not too soft but not as crunchy as I'd like. Please help me!
If you want it very crunchy reduce the amount of liquid you add to the dough, and you'll have a very crunchy chin chin 🙂
Five stars for this your recipe and pls keep doing what you are doing. I love all your recipes. Thanks so much
Thanks for the 5star review hun. Well appreciated 🙂
How long can d chin chin stay? Can I add preservative if I want it 2 stay 4 as long as a month, and what kind of preservative can I use?
Chin chin can stay for up to 3 months without preservatives. Simply store in an airtight container and it will stay crunchy.
pls wot are the different uses of this different flour..is it dat one can not use the same flour type for cake, meatpie, chin chin etc..pls explain in details so i can understand.. Tanx
All purpose flour( a.k.a Plain flour) can be used for any Nigerian snack that calls for flour, same goes to cake flour (which has less gluten than All purpose flour) . Self raising flour already has baking powder in it and therefore cannot be used for all recipes. So if you have cake flour, use it for your Nigerian snacks, it'll come out fine.
pls how do i detect plain flour, cake flour and all purpose flour in the market and wot are their differences.
You can check on the pack of the flour , it is always written there. You can also ask the person you are buying from, he/she would show you which is which.
IF ONE WANTS TO BAKING ONE BUCKET PAINT OF CHIN CHIN WHAT ARE QUANTITY OF INGREDIENTS REQUIRED
What is the weight of one bucket of paint?
Thank u lily for your good work God bless you, One custard bucket paints l learnt contains 3kgs of flour so please what is the quantity of ingredient needed. thank u
one bucket of paint contains 3kg of plain flour
Ok dear, that's good to know.Just triple(X3) all the other ingredients.
Lily, thank you for your quick response, ie for 3kg flour, margarine 600g, Evaporated milk 300ml, baking powder 1n half tbspoon, sugar 300ml, salt 1n half tbspoon, Raw egg 9, Nutmeg 1n half tbspoon. Please Lily confirm it Thank u ma
Yes dearie , confirmed.I'll also be waiting for photos and feedback of the finished products 🙂
Remain blessed ma
U 2 hun 🙂
Hi lily, l tripled the ingredient as directed for one paint, the chin chin turned out sweet and crunchy, everybody enjoyed it. very sorry that l cannot upload the pics. God bless u.
Thanks a lot for the recipe nd meaurement,i made chin chin today and it turned out badly,very strong.i and a friend thought it was because of the baking powder added.i will try again nxt time using your recipe
Aww dear, next time use my recipe, it's a ''no-fail'', I promise you. And send me a photo of th end product 🙂
wow! dis is simply awesome. i have tried to do chinchin a couple of tyms but it comes out either too soft or strong. what if it comes out soft, will it get strong it gets cold? and can i use wheat flour for it. i need answers ASAP. God bless u plenty.
Hi damsel, If you follow my recipe step by step, you won't have problems with making chin chin. As for the soft chin chin dear, it would harden a bit after frying, but may not be very crunchy. And yes dear, you can use wheat flour. 1 cup of all-purpose flour replace with ¾ cup of whole wheat flour 1 kilo all purpose flour replaced with 750gram whole wheat flour.
wOW!!! dis is simply amazing. i hav tried chinchin some couple of tyms nd it comes out either too hard or too soft. what if it comes out soft, will it get strong wen cold? nd can i use wheat flour for chinchin? pla reply ASAP. tenx for the insight. God Bless u plenty
Dear Lily, I just tried your chinchin recipe and it came out right. Its my first time and my husband said twas on-point. I must say your measurements are accurate as I used just 250g of flour and a quarter of allingredients you listed. I love cooking and running into your site today has just awakened that part of me that motherhood had relegated. My family is up for some orisirisi coming weekends. You shouldtry have an App. Your recipesare better and more detailed than those who do. Well done, great site. Quite helpful. God bless.
Aww thanks dearie, I definitely will have an app.. and you'll be the first to know. God bless you too 🙂
Hmm. I like your feedback. Truly her recipes are quite detailed. I'm yet to start my own adventure. Life as a field Engineer sure has some price you know. I never have enough time. But my leave is around the corner and I am so looking forward to giving my family some Nky-Lilyscious treats…lol!
Lol.. that's great dear, that means we will be seeing you a lot here. Just drop me a line if you have any questions or doubts about any recipe… happy cooking hun 🙂
Can I double the amount of sugar you used in this recipe? I really need to know ASAP
Yes you can if you want to, but it will be too sweet (sugary).
From one foodie to another, I say very well done. I have used your chinchin recipe twice now and amazing results both times. I have bookmarked your website now even. My 2nd daughters first bday is coming up and I intend to use your recipes to make as many snacks as I can.God bless.
Thanks dear ,I feel honored to hear this from a fellow foodie, God bless dear 🙂
Nice video. Thanks for sharing!You can check out a very tasty recipe of Chin Chin now selling in the UK – Love Chin Chin
Ok dear 🙂
Pls when Chin chin scatter in the oil,what could be the cause.how can one remedy it
It could be that you used a lot of flour or less margarine while mixing the dough. Try using the measurements I have on the page and make sure the oil is also hot before frying. To remedy this before frying, add more margarine to the remaining dough, then roll flat and cut into pieces.
I will try it this weekend
Ok ,you'll love it 🙂
U do weell ooo that is a good measurements.
thanks 🙂
Wao,i love that,i tried it today it works i mean d measurement.u do well ooo
Thanks funmi, i'm glad you tried and liked the chin chin recipe 🙂
Wao i love that, i tried it today and it works i mean d measurements. U do well ooo.
Thanks dear 🙂
can i skip the nutmeg?
Yes dear you can skip it..but when added it gives the authentic Nigerian chin chin taste.
Gonna try this hope it works out well.
Sure it will dear 🙂
hi,thanks 4 all dis gud reciepeeesss.Nice work.can i use CAKE FLOUR 2 make chin chin?Thanks
If you live in the US, cake flour contains NO baking powder. It does however have a lower protein content than regular all purpose flour. Your final product will probably come out more tender, softer. You can still add the baking powder if you choose. If the package says " self-rising" flour then you should omit the baking powder. This type of flour has baking powder and salt added already :-).
Thanks for the help dearie 🙂
Aww, thanks very helpful?
Enter your reply…How dothey make buns
Nice one
Thanks Esther 🙂
Pls I made a bucket paint of flour with those ingredients it came out sweet but too soft. Pls why is it too soft, I want it a bit hard
I love your recipe,very detailed …
Thanks anon 🙂
Love it. thank you.
Love ur blog…. I wanna know if it's ok or necessary to add vanilla,milk flavor,butter scotch,flavor to d receipe… tnks ma
Pls I made 3kg of flour with those ingredients it came out sweet but too soft. What could be the cause and I want it a bit hard
Pls I made 3kg of flour with those ingredients it came out sweet but too soft. What could be the cause and I want it a bit hard
I made 3kg of flour, it came out sweet but too soft, what could be the cause pls I want it a bit hard not too soft