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Nigerian ChinChin: Tasty, Soft and Crunchy

By Chioma 122 Comments

Nigerian Chin-Chin: Tasty, Soft and CrunchyThe Nigerian Chin-chin is one Christmas family tradition that we always made while growing up. We (my siblings and I) always had fun helping mum with the cutting of the rolled dough into various shapes before they were fried.

I replicated that fun with my daughter and some other children in the family. It was fun ‘playing with the dough’ and cutting the shapes. The cookie and gingerbread man chin-chin was a spur of the moment idea. It was less dangerous for the kids and more fun rather than cutting with knives.

I am not an expert on Nigerian chin-chin but I got measurement ideas from the seller and other buyers in the market, where I bought my ingredients. The chin-chin, I must say, came out perfectly crunchy, soft and sweet…I’m scared it won’t see Christmas and I’m getting ready to fry more.

May I take this time to appreciate you all for loving what I do. The comments, feedbacks, private messages, encouragement and all makes me determined to think up more food ideas for our children. The coming year will bring greater things for me and you and here is wishing you all my fans and followers a very merry Christmas.



How to make Chin-Chin

Ingredients:

  • 5 cups flour/900g flour plus an extra cup for sprinkling and kneading.
  • 250g butter/margarine
  • 1 cup sugar
  • 2 eggs
  • 150 ml milk (I dissolved 3tbsp of powdered milk in 150ml of water)
  • 2tbsp of powdered milk flavour (you can substitute and use evaporated milk but you will have to reduce the quantity of the milk above and add this to make it up.
  • 1 big nutmeg (grated)
  • Vanilla flavour (optional)
  • Oil for deep frying

(You will need a clean smooth working surface and a rolling pin. if you don’t have a rolling pin, get an old beer or gin bottle, wash clean roll away.  The bottle of cashew nut I bought earlier was my saving grace)

Try these snacks too

Groundnut Dough Balls

Carrot Cake

Banana Akara

Method:

  1. Sift flour into a bowl and mix in the sugar, milk flavour and nutmeg.Nigerian Chin-Chin: Tasty, Soft and Crunchy
  2. Add the butter, using your hands, work, mix and rub in till you get a smooth crumbly mixture.
  3. Break the eggs into a bowl, whisk well, add 3/4 of the milk to the egg, together with the vanilla flavour if using it. Create a well in the middle of the flour mixture and pour in the milk-egg liquid.Nigerian Chin-Chin: Tasty, Soft and Crunchy
  4. Gently combine the mixture together, using both hands. Start first by covering the liquid with the flour and then continue mixing till you get a firm dough that cleans off from the bowl. Cover for half an hour. Nigerian Chin-Chin: Tasty, Soft and Crunchy
  5. Sprinkle some flour on a flat surface, take a good chunk of the dough, knead and then flatten on the surface. Use your rolling pin or bottle and roll the dough flat and smooth. Cut into your desired shapes and styles. Sprinkle a little flour on them to keep from clumping together.
  6. Deep fry in hot oil till golden brown. Chin-chin normally gets burnt very fast, especially the last batch that is scooped out when it’s done. Try to regulate the temperature of your oil by lowering the heat when scooping out the cooked dough, as well as when adding fresh ones to fry.

Nigerian Chin-Chin: Tasty, Soft and Crunchy

Nigerian Chin-Chin: Tasty, Soft and Crunchy

Nigerian Chin-Chin: Tasty, Soft and Crunchy

Have you made your Chin-Chin? Are you still going to make yours? Share your Chin-Chin shapes with Mummy’s Yum on Instagram, Twitter and Facebook using the hashtag #chinchinfunwithmummysyum. Let’s enjoy the Christmas and Holidays fun!

Filed Under: All Recipes, Family Foods, Lunchbox Ideas, Snacks, Toddler Recipes & Family Foods

© Mummy’s Yum. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post.

Opinions, information and feedbacks on this site are personal and are not intended to replace medical advice. If you have any concerns about your child’s health and feeding, please consult your doctor or health professional.

Reader Interactions

Comments

  1. Lois says

    23rd December 2015 at 8:25 am

    this is lovely will try it this holidays

    Reply
    • Chioma says

      24th December 2015 at 12:01 am

      That’s the spirit. Give it a shot

  2. oluchi says

    23rd December 2015 at 9:09 am

    Nice one!!!!

    Reply
    • Chioma says

      24th December 2015 at 12:00 am

      Thank you Oluchi

  3. Agatha Onyinyechi says

    23rd December 2015 at 11:13 am

    This is nice. I will try to make some. Keep it up and thanks

    Reply
    • Chioma says

      23rd December 2015 at 11:59 pm

      Sure do. Thanks

  4. olaide omolara oladipupo says

    23rd December 2015 at 4:02 pm

    Nice one I give it tryer I love chin chin

    Reply
    • Chioma says

      23rd December 2015 at 11:59 pm

      Thanks Omolara

  5. akuoma says

    24th December 2015 at 9:48 pm

    You didn’t add baking powder. Was thinking that’s what makes the chinchin crunchy? Is it? Would love to know. Thank you

    Reply
    • Chioma says

      25th December 2015 at 3:33 am

      No, I didn’t add baking powder. It is a raising agent that helps dough to rise when baking. I don’t see the need for it in Chinchin and never heard about the crunchy part too. The crunchiness depends on the the proportion of butter and type of liquid (egg, milk, water) used.

  6. Mrs Temisanren says

    26th December 2015 at 6:15 pm

    I am trying it now

    Reply
  7. shote fatimo says

    23rd May 2016 at 9:24 pm

    How long does a chin chin takes
    to get spoilt

    Reply
    • Chioma says

      25th May 2016 at 5:58 am

      I really can’t say but chinchin can last for weeks when fried well and stored in an airtight container.

  8. adama says

    15th December 2016 at 10:42 am

    I especially like the shapes made from the dough/chinchin, nice concept.

    Reply
    • Chioma says

      15th December 2016 at 1:45 pm

      Thank you so much Adama.

  9. chinwe stephnae says

    19th December 2016 at 7:01 pm

    Pls, how can I fry my chin chin without getting it burnt even though I tried to lowered the heat of my gas and also deep fried too. When I tried to fry the second set ,it soaked d oil sooo fast n I lowered d heat it was worse. Although my chin chin came out really delicious, but it got burnt or it had much oil in it. I did d soft type.

    Reply
    • Chioma says

      20th December 2016 at 1:56 pm

      Chinwe, i think the temperature was too high initially and then you lowered the heat too much thereafter. You need to find a balance, use the medium heat of your gas and see if it works.

  10. chyka says

    19th December 2016 at 8:16 pm

    Getting the recipe here finally 😐

    Reply
    • Chioma says

      20th December 2016 at 1:57 pm

      I hope you’ll love it. 🙂

  11. Juliet says

    21st December 2016 at 11:26 pm

    I like the shapes of the chin chin, a great concept. Please, is it necessary to add curry mixed spices?

    Reply
    • Chioma says

      24th December 2016 at 9:18 pm

      Curry? Mixed Spices? Not in Chin-Chin Juliet.

  12. Annie says

    24th December 2016 at 10:52 pm

    My chin chin is too soft what can I do to make it more crunchy?

    Reply
    • Chioma says

      26th December 2016 at 10:28 am

      Hi Annie, reduce the butter and make sure your dough is not too soft.

    • Fidelia says

      30th December 2016 at 12:39 pm

      Thanks so much, finally I can make chinchin. I followed the instruction and my chin chin came out nice, crunchy and sweet. Thanks a lot. I want to know how to make cake, meat pie nd bread very wekk. You a one in a million.

    • Chioma says

      30th December 2016 at 9:15 pm

      That’s great Fidelia. Let’s keep our fingers crossed on the others.

  13. Cecile says

    31st December 2016 at 11:31 am

    Superb receipe. Thanks a lot. Enjoying my chin chin.

    Reply
    • Chioma says

      31st December 2016 at 4:04 pm

      Thank you so much for the feedback Cecile.

    • Etekpe Chinenye says

      14th April 2020 at 3:08 pm

      Is one tea spoon of salt too much for nine cups of floor for chin chin?

    • Chioma says

      8th May 2020 at 1:50 am

      Chinenye, it is not too much.

  14. joy. says

    2nd January 2017 at 3:54 pm

    Hi what’s d measurement to make like one custard paint rubber of chin chin plssssss.

    Reply
    • Chioma says

      3rd January 2017 at 1:11 pm

      Hi Joy, i am not sure as i have never poured mine in a paint bucket but i’m thinking you may use up to 1.5kg of flour to get that quantity.

  15. Frances says

    9th January 2017 at 3:04 pm

    Thank you for this recipe. I tried it and my chin chin came out nice. My family members really loved it

    Reply
    • Chioma says

      11th January 2017 at 6:50 am

      Wow, that’s great Frances. Thank you for using and enjoying the recipe, as well as feeding back here.

  16. Kenny says

    22nd January 2017 at 10:22 am

    It was nice

    Reply
    • Chioma says

      24th January 2017 at 2:28 pm

      Thanks Kenny.

  17. Morenike sadiq says

    19th March 2017 at 4:12 pm

    Pls how do I make my chinchin last long and really crunchy

    Reply
    • Chioma says

      19th March 2017 at 7:04 pm

      Morenike, i don’t know how long you want to have it last. Always put your chinchin in an airtight container or bag to keep it fresh for long.

  18. Nkechinyere says

    12th May 2017 at 1:32 pm

    I want to make chin-chin with 1Derica cup of flour what are the quantities of ingredients I will add to make crunchy

    Reply
    • Chioma says

      13th May 2017 at 6:43 am

      Nkechinyere, i don’t know what the measurement is. If you can use a weighing scale to measure the quantity that fills that derica cup, then use my measurement idea to recalculate the rest of the ingredients.

  19. Nkechinyere says

    13th May 2017 at 4:24 pm

    Can I use milk flavor and still add liquid milk

    Reply
    • Chioma says

      17th May 2017 at 5:00 pm

      Surely you can if you want Nkechinyere.

  20. Chichi says

    26th June 2017 at 7:56 pm

    Can baking powder be used

    Reply
    • Chioma says

      27th June 2017 at 6:19 am

      Chichi, if you want to. It’s optional.

  21. Nkechinyere says

    26th June 2017 at 10:39 pm

    Can honey be used to make chin-chin instead of sugar

    Reply
    • Chioma says

      27th June 2017 at 6:18 am

      Now, that is something you can try Nkechinyere. Sounds interesting.

  22. mercy says

    13th September 2017 at 11:07 pm

    can the dough be put in the fridge over night and used in the morning ?

    Reply
    • Chioma says

      13th September 2017 at 11:20 pm

      Yes Mercy, you can do that.

  23. Deborah says

    14th September 2017 at 8:58 am

    Thanks

    Reply
    • Chioma says

      23rd September 2017 at 1:57 am

      You are welcome

  24. Okosun Regina says

    5th October 2017 at 5:34 pm

    Thanks so much ma’am for sharing ur recipes with us I’ve always wondered how to make my chin chin soft &crunchy until I saw your recipe and discovered my butter was the problem so I tried suing ur recipe by increasing my butter and it came out nicly so soft and crunchy thank you ma’am fir helping me sove my problem with chin chin. Regina

    Reply
    • Chioma says

      6th October 2017 at 10:23 pm

      Great feedback Regina. Thank you so much.

  25. Ogechi says

    25th October 2017 at 11:31 am

    Thanks madam, but please is baking powder or yeast not needed in making chin chin?, and if you want to keep it for a long time can we but preservatives

    Reply
    • Chioma says

      26th October 2017 at 12:31 am

      Ogechi,

      From my recipe, you can see there is no need for that. Chinchin can be preserved well by storing in an air tight container. I have never used preservatives, though it doesn’t last long in my house to warrant that.

  26. Adeleye Omolola says

    2nd December 2017 at 9:39 pm

    I just finished kneading my dough but can’t cut tonight, can I leave it till tomorrow?

    Reply
    • Chioma says

      4th December 2017 at 10:38 pm

      I guess you are done by now but sure you can but wrap in a cling film or cellophane and put in the fridge. Hope it came out fine.

  27. Joy says

    13th December 2017 at 4:49 pm

    Please can you give me appropriate measurement for 3 mudu of chin chin because I want it to come out fine thanks

    .

    Reply
    • Chioma says

      19th December 2017 at 1:33 pm

      Joy, I don’t know as I’ve never done it. You can use the recipe to make until you get the quantity you want

  28. Love says

    15th December 2017 at 3:58 am

    I love d design on d chin Chin how can I get one. D chinchin cutter I got don’t have those sweet design

    Reply
    • Chioma says

      19th December 2017 at 1:31 pm

      Love, I don’t have it now. Maybe when I get it, i’ll do a giveaway. Keep following my facebook page.

  29. jennifer says

    18th December 2017 at 10:36 am

    i made my chin chin,only 500 grams but it soaked all the oil i used,i used 75cl of oil and it finished ,the raw chin chin still remained.

    Reply
    • Chioma says

      19th December 2017 at 1:35 pm

      The quantity of oil you stated is way too small to fry chinchin with. Chinchin is deep fried meaning that your oil should be big enough up to 3/4 of your pot. Also you don’t fry too much at a time else it will soak…maybe that’s what happened to you.

  30. Nancy says

    23rd December 2017 at 9:06 pm

    I ve not made my chin chin yet.I bought 5 measures of flour
    5 margerines
    1 measure of sugar.
    1 create of egg
    Baking powder and
    I vanilla flavour.
    My prblm is dt i dont know wat quantity to use for the 5 measures flour.Pls ma,help me.

    Reply
    • Chioma says

      24th December 2017 at 3:41 pm

      Hello Nancy, there is no unit of measure that is called ‘measures’. You need to know what was used to get that quantity of flour, like cup or was it weighed in grams or kilo, or pounds.

  31. Olabisi says

    27th December 2017 at 3:05 pm

    I made my chinchin on Christmas day, followed the steps, nd it was nice.

    Reply
    • Chioma says

      28th December 2017 at 11:19 am

      Great. I’m glad it turned out well.

  32. angela says

    28th December 2017 at 1:06 pm

    i will try the steps for my new year chin chin

    Reply
    • Chioma says

      30th December 2017 at 6:10 pm

      Sure do Angela, and I’ll love your feedback.

  33. sarah says

    12th January 2018 at 1:34 pm

    i love ur recipe it was really helpful. thanks

    Reply
    • Chioma says

      12th January 2018 at 10:19 pm

      You are very welcome Sarah

  34. zara says

    25th January 2018 at 11:45 pm

    how many servings does this make?

    Reply
    • Chioma says

      29th January 2018 at 1:35 am

      Zara, i really don’t know as i have never checked that neither do i know anyone who has, especially for this.

  35. fatima says

    14th March 2018 at 10:51 am

    after trying alot of recipes,i must say yours is exactly what i have been looking for. soft and crunchy plus delicious. now i dont have to worry about my toddler stressing his teeth to crack chin chin. God bless you loads

    Reply
    • Chioma says

      16th March 2018 at 9:08 pm

      Bless you too Fatima. Thanks so much

  36. Chinenye says

    19th April 2018 at 7:24 am

    please can I add a grinded cinnamon. those types of chin chin d sale at Lagos islands, how do d make please. very sweet and flat

    Reply
    • Chioma says

      19th April 2018 at 1:46 pm

      Sure you can add cinnamon. I don’t know the ones you are talking about.

  37. tosin says

    26th April 2018 at 6:15 pm

    my chin chin is so hard pls do you know the reason

    Reply
    • Chioma says

      30th April 2018 at 11:27 am

      I don’t know. It may depend on the quantity of butter you used.

  38. TONIA says

    29th April 2018 at 3:16 pm

    Pls ma have not done my chin chin yet but want to make one paint of flour. Pls ma what is/are the measurement(s) for the ingredient to be used for one paint.
    Thanks a lot ma.

    Reply
    • Chioma says

      30th April 2018 at 11:26 am

      Tonia, I am really not sure the quantity that makes up one paint of flour. Anytime I do, I will get back to you, otherwise use my measurements and multiply all the ingredients to get the quantity you want.

  39. esther says

    6th May 2018 at 11:56 pm

    pls wat can i but in my chin chin dat will make it soft

    Reply
    • Chioma says

      8th May 2018 at 5:30 am

      Follow the recipe Esther

  40. Becky says

    15th May 2018 at 12:08 pm

    Am very happy to hear this ma but can I use preservatives powder to preserve it. Like the one used for cake

    Reply
    • Chioma says

      21st May 2018 at 10:57 pm

      Chinchin does not need preservative as far as I know. It is fried and doesn’t tend to go bad likecake

  41. Mispa mankaa says

    2nd July 2018 at 3:22 pm

    Thanks ma, u really help me now your receipe is so good

    Reply
    • Chioma says

      4th July 2018 at 7:47 pm

      Thanks so much Mispa

  42. Monique says

    26th July 2018 at 4:57 pm

    Lovely, I’m so making it

    Reply
  43. Lovelyn says

    27th July 2018 at 4:18 pm

    I love the steps you took in making your chi chin.
    Mine didn’t come out soft.it was strong though tasty.
    What can I use to make it softer when next I want to make another one.

    Reply
    • Chioma says

      29th July 2018 at 5:22 am

      Lovelyn, if you used exactly my measurements, it will come out good.

  44. Mrs Onyedikachi says

    14th August 2018 at 4:18 pm

    Excellent recipe chioma kip it up my chin chin is tasty, crunchy nd delicious. My children(twins) luv it, I feel like doing it ova again. Thanks nd God bless u.

    Reply
    • Chioma says

      19th August 2018 at 6:16 pm

      Thank you so much for this feedback Mrs Onyedikachi. I do appreciate it and much love to twinnies 🙂

  45. Jessica says

    23rd August 2018 at 4:04 am

    Wow! Mine came out great… This is d best recipe ever! Pls can i use honey?

    Reply
    • Chioma says

      24th August 2018 at 9:22 pm

      Great Jessica. You can try it but being a liquid, you may have to adjust some ingredients like flour I would think.

  46. Debby says

    31st August 2018 at 8:35 pm

    Wow, this is great. I have been making chi chin, but your recipe is so on point.made these now. Thank you so much.

    Reply
    • Chioma says

      5th September 2018 at 4:17 am

      Great Debby. Glad you liked it

  47. nessy says

    1st July 2019 at 2:13 pm

    is liquid milk optional? what if I want to use powder alone

    Reply
    • Chioma says

      2nd July 2019 at 7:51 am

      Of course it is optional. I personally prefer the taste

  48. Ifeoma says

    20th April 2020 at 1:06 pm

    How about i add barking powder

    Reply
    • Chioma says

      8th May 2020 at 1:49 am

      Hello Ifeoma, it is okay to add baking powder if you like.

  49. Cynthia says

    22nd May 2020 at 9:20 am

    Good morning pls I want to know if it’s possible to use groundnut oil to make the dough instead of butter

    Reply
    • Chioma says

      22nd May 2020 at 3:24 pm

      Cynthia, I have never used groundnut oil and I can’t say how it will turn out. I think the result will be different even in taste too.

  50. Jacinta says

    2nd June 2020 at 9:05 pm

    Wow I so much love you chin chin so crunchy and delicious
    But is good to add cake softener to make it softer

    Reply
  51. Yk says

    3rd September 2020 at 6:48 pm

    Hi,if I don’t have measuring cups,can I use milk tin?

    Reply
    • Chioma says

      10th October 2020 at 4:33 am

      yes you can

  52. Mercy says

    11th November 2020 at 6:12 am

    Can l add baking powder if yes what measurement for five cups of four.

    Reply
    • Chioma says

      22nd November 2020 at 1:58 pm

      You can if if you want.

  53. Aisha says

    30th January 2021 at 12:55 pm

    Please I use one paint of flour,I sachet of milk flavor,to sachets of DA no milk,2eggs, 1sachet of butter and nutmeg and my chinchin is still hard.pls tell me where I made a mistake

    Reply
    • Chioma says

      3rd February 2021 at 6:28 pm

      Aisha, I am not sure why but if you followed my measurement, it wont be hard.

  54. Sandra says

    10th March 2021 at 6:11 am

    Thank you so much, I have been using this your recipe and it always comes out tasty,soft, & crunchy at the same time. The best recipe! God bless you.

    Reply
    • Chioma says

      15th March 2021 at 6:23 pm

      You are very welcome.

  55. Ifunanya says

    18th March 2021 at 8:40 am

    Should I level d flour wen measuring it or I should leave it heaped

    Reply
    • Chioma says

      28th March 2021 at 10:33 pm

      Heaped is our usual way.

  56. Anna says

    20th March 2021 at 1:18 pm

    I want to try mine today hope it comes out excellent

    Reply
    • Chioma says

      28th March 2021 at 10:33 pm

      Hope it turned out well

  57. Sukurat says

    3rd April 2021 at 2:33 pm

    Thanks for sharing this,I’ll try it on Eid day

    Reply
    • Chioma says

      6th April 2021 at 10:39 am

      You are welcome and hope it turned out well.

  58. Nana says

    12th May 2021 at 10:48 am

    Thks I will try it 2day

    Reply
  59. Ifeoluwapo says

    25th June 2021 at 7:52 pm

    Thanks so much for this , may God continue to bless you, have tried it and it comes out yummy yummy

    Reply
    • Chioma says

      6th July 2021 at 4:34 am

      Glad you liked it.

  60. Taiwo says

    13th July 2021 at 5:43 pm

    Thanks for sharing this.I will try it one day

    Reply
    • Chioma says

      16th July 2021 at 4:30 am

      You are welcome

  61. Gladys says

    17th February 2022 at 8:03 am

    Awesome recipe!

    Reply
    • Chioma says

      26th March 2022 at 3:09 am

      Thank you

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Hello! My name is Chioma and I love cooking. I enjoy being creative in the kitchen, using simple and easy-to-find ingredients to come up with a variety of baby and kid-friendly Nigerian food ideas. I believe our kids can still get the best nutrition from our local ingredients. Welcome to Mummy's Yum where I share my passion and ideas. Read more

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