How To Make Chin Chin

4.93 from 39 votes

It tastes like cake but it's crunchy, rich in flavor, and so addictive. Here is your step-by-step guide on how to make Chin Chin.

Prep Time25

Cook Time30

Total Time55

Course: Dessert, Snack

Cuisine: African

Servings: servings

Author: Precious

Ingredients

5 cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon orange zest from one orange
1 cup evaporated milk not sweetened
½ cup margarine or softened salted butter, at room temperature
2 large eggs room temperature
Neutral oil for frying I used canola oil. You could use vegetable oil

US Customary - Metric

Instructions

In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, salt, grated nutmeg, and orange zest. Add the evaporated milk, margarine, and eggs, then mix to form a dough, kneading by hand or with the machine.
Cut a small portion of the dough about the size of a golf ball then roll out to 1/8 inch thick and cut with a knife or pizza cutter into squares or thin strips. You could also use a pasta maker to cut the dough into strips. Place the cut dough on a baking sheet or tray lined with parchment paper.
Pour oil into a heavy bottom pot like a cast iron pot up to 4 inches. Heat the oil on high heat for about 10 minutes then reduce the heat to medium and start frying chin chin in small batches. Be careful not to overcrowd the pan so the chin chin doesn't soak up the oil or cause a lot of foam. Fry each batch until golden brown then remove and place on paper towels to drain the excess oil.
When chin chin cools completely, store it for up to a month in an airtight container. Enjoy as a snack with juice, milk, or your favourite drink!

Video

Notes

1. Please do not overcrowd the pan when frying chin chin. Overcrowding the pan will cause the oil to foam and it might even overflow. We want to avoid that.

2. You could replace evaporated milk with whole milk.

3. This recipe was first published on April 21st, 2017, and then updated on December 13, 2019, with more pictures. Now the recipe has been tweaked to make a better dough, some portions rewritten for more clarity and the whole post has been refreshed with newer photos.

Nutrition