Chinchin is a very popular delicious snack and one of the easiest-to-make snacks in Nigeria. I do not know of its origin, nor why it has a repetitive name such as “Chin-Chin)
I have come to find that some of the easiest things to make are also the easiest to make a mess of.
Many people have been struck by the “curse” of hard chinchin, even after following a recipe to the letter. It’s easy to blame the recipe, and the ingredients, tweak it without much difference.
This pictorial post should guide you on how to make soft but crunchy chinchin.
Let’s start with a basic recipe first
Basic Chinchin Recipe
- 5 cups flour
- 150g Margarine (you can add more if you want really soft chinchin)
- 100g – 150g Sugar
- 1/4 tsp Cinnamon or grated nutmeg
- 1/4 tsp baking powder
- 1 egg
- 1 cup milk (you may mix powdered milk with water)
Chinchin can be flavoured with a very wide range of flavours. You can use natural and artificial flavours and spices to create a nice unique taste. Cayenne pepper, ginger, cloves, vanilla, strawberry lemon, coconut…. the possibilities are endless
In a bowl combine all dry ingredients
Next, lightly work the margarine into the flour with your fingers till it looks like breadcrumbs
Make a well in the centre and add wet ingredients. Mix all together till it all binds the mixture must not be sticky. This is where you apply the Golden Rule!
DO NOT KNEAD (OR OVERWORK ) YOUR FLOUR !!!
Most of the flour available in Nigerian markets have a high gluten level and when you knead you activate the gluten and this would make your chinchin turn out hard instead of soft and crunchy.
If you live outside Nigeria where the flour is sold in labelled packs, I'd recommend Cake Flour for your chinchin, if you don't have cake flour, use your All Purpose Flour but do not overwork it. Stay away from Bread Flour if you want to make chinchin.
Make it into a ball and let your chinchin rest on a countertop or fridge for at least 30 mins before you cut.
Divide into small balls
There are some chinchin cutting machines available in the market, alternatively use pasta cutters to make interesting shapes. In the absence of that, on a flour-dusted board roll out the dough, and using a cookie or pizza cutter, cut into your preferred lengths or shapes.
Continuously dust the board so the dough doesn’t stick to it.
Deep fry in moderately hot vegetable oil on even medium heat until golden brown
Allow to cool before serving, storing or eating. Chinchin can be stored in an airtight container in a cool dry place for months
15 thoughts on “Tips for making Soft Crunchy ChinChin”
I just make my crunchy chinchin. Its so yummy! Kudos to OUNJE
Followed your recipe and I got just the kind of chin-chin I love. I was never a fan on-chin cos its always so hard that I get a jaw ache after eating it. I once ate some that was so soft and crunchy and I have wondered how to make it ever since. Thanks Labake, keep up the good work. God’s blessings
Thanks for sharing. I woul like to try out your method but what quantity of water does one need to add to the ingredient?
The recipe calls for 1 cup of milk, if you don’t have liquid or evaporated milk, mix some powdered milk with water to get 1 cup of milk
BUT HOW DO I MAKE MY CHIN CHIN SOFTER
HOPE THIS SITE IS ALIVE
Thanks for the recipe. Please my question is, does soft chinchin last as long as the hard one, cos the hard one gives an impression of having a longer shelf life. I as for commercial reasons. Thanks.
Wow! Nice tips. I will surely try it out. It feels so easy to make a chin chin after reading this. Thanks. I have to try it out.
I would love for you to try it out. Please let me know how it turns out
thanks for the golden rule.
Please i need your help i make chin-chin for sale but it is always hard, i make eggless chin-chin but no matter the amount of baking powder i add it is always hard. Please i need your help on how to solve this issue
I have 3 suspicions.
1. The type of flour you are using. Could it be the ones high in gluten most suited for Bread?
2. Water content
3. Could you be over kneading the dough and activating the gluten?
4. Too much baking powder can be counter productive
Hello ma, I need your help ma.
I make chinchin for sale and it’s always hard, for instance should I use 3 sachet or more of simas butter for 2paints of flour, 8eggs is not too much right? I make use of mama gold flour and also chilled water for mixing? Please what could still be making it very hard after production ma
Because I don’t know what these measurements translate to in standard cups and spoons, I can’t tell if they are too much or too little. I’m a home cook, not a commercial one, therefore, I’m not familiar with the dynamics of the naija measurements.
I’d recommend that you check
1. Are you over-kneading it?
2. The kind of flour you are using is the gluten content so high it’s best for bread
3. Is your Pastry too hard before rolling out to fry
4. Are you adding too much baking powder?