Nigerian Snack recipe: Chin Chin

Chin chin is a crunchy deep-fried snack which is easy to make. What I love best about chin chin is the fact that it can be stored for extended periods of time if stored in airtight containers. So, here is a recipe for this great snack, enjoy!

Ingredients for chin chin

1kg Plain flour

150ml evaporated milk/150g powdered milk

275g granulated sugar

250g margarine

Two tablespoons ground nutmeg

Vegetable oil for frying


  1. Mix the milk and sugar in a bowl. For powdered milk, mix the milk and sugar, add 150ml of water and mix well
  2. In another bowl, the nutmeg and flour, rub the margarine into the powder and mix until it looks like fine
  1. Add the Sugar-Milk mixture into the Margarine-Flour mixture and mix till you achieve a smooth but stiff dough
  1. Sprinkle flour on a clean surface and transfer the dough onto the surface
  2. Knead the dough and roll the dough flat with a rolling pin
  1. Cut the dough into any shape of your choice
  1. Heat up some oil until hot and deep fry the cut-up dough
  2. Stir continuously till you get a golden-brown
  3. Scoop the fried chin chin onto a flat plate lined with a paper towel and allow to cool
  4. Store in a dry container after cooling or serve with a chilled drink


  1. If you don’t have a dough roller, you could use a clean bottle
  2. Don’t cut the dough too big in step 6, as the dough doubles in size when placed in hot oil
  3. Fry the chin chin in batches and try not to too much in the oil at a time; this will prevent from being oil-soaked.