Recipe
Chin Chin Recipe: Crunchy Nigerian Party Snack
A classic crunchy, lightly sweet Nigerian fried snack — the same chin chin we make for parties, in a batch you can make at home.
15 Sept 2026 · 1 min read · Chef Nissi
Prep time
25 mins
Cook time
25 mins
Servings
Makes a large party bowl
Ingredients
- 4 cups plain flour
- 1/2 cup sugar
- 1/2 cup margarine or butter, softened
- 1 egg
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp ground nutmeg
- Pinch of salt
- Vegetable oil, for frying
Method
- 1Rub the margarine into the flour until it resembles breadcrumbs.
- 2Stir in the sugar, baking powder, nutmeg and salt.
- 3Whisk the egg and milk together, then work it into the flour to form a stiff, smooth dough. Add a splash more milk if it's too dry.
- 4Roll the dough out to about 1cm thick and cut into small strips or cubes.
- 5Heat the oil to a medium heat and fry the chin chin in batches, stirring often, until deep golden and crunchy — about 8-10 minutes per batch.
- 6Drain on kitchen paper and leave to cool completely before storing — it crisps up further as it cools.
Chin chin keeps well for weeks in an airtight container, so it's worth making a full batch — it's one of the snacks we're asked to add to almost every food tray we put together.
A couple of things that make the difference: don't skip the resting/rolling step (a dough that's too thick won't crisp all the way through), and fry on a steady medium heat rather than very hot — too fierce and the outside browns before the inside cooks.