Chin Chin is one of Nigerian’s favorite snack. At wedding, birthday and any other party that serves small chops will most likely serve this simple snack. There are several textures soft, crunchy or flaky, depending on your taste. Christmas season is when many Nigerians find time to make this snack. I remember my childhood Christmas experience with mum having made the dough, the children were responsible for cutting into shapes. The Chin Chin was quite crunchy. You will hear the sound of the crushing and chewing from a distance. And the chin chin will keep in a jar for weeks after Christmas. I am making the crunchy chin chin for Christmas maybe just to relive my childhood memories of Christmas. It’s always tempting to pick a few pieces from the jar and crunch away as you walk pass the dining table.
Recipe for crunchy Chin Chin
13/4 cups or 200gm Flour
2 tablespoons melted Butter or Margarine
I Egg
1/2 cup Milk
1/4 cup water
1/4 teaspoon baking powder
2 tablespoons Sugar
1/4 teaspoon Cinnamon
Method
Sieve all dry ingredients together, flour, baking powder, sugar and cinnamon
Beat egg, melted butter,milk and water together
Pour the liquid into the flour and mix till a dough is formed. Try not to over handle dough
Divide dough into 2 balls.
Roll out into thin sheet
Cut sheet into thin strips then into little squares or triangles
Place the cut chin chin in a fry pan without oil and dry fry for a minute tossing the chips to ensure it cooks a bit and dries out. Allow to cool
Fry till golden brown. Drain on kitchen paper and allow to cool very well.
Store in a jar with cover.
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