Nigerian Chin Chin is a popular Nigerian snack, prepared from flour, milk and fried with vegetable oil. The ingredients and procedure of preparation makes this food/snack very crunchy, rich and nutritious. It’s a great pick for picnics and can perfectly replace popcorn as a movie snack.

Check out other Nigerian snacks you can try HERE


5 cups (1 kg) plain flour (all-purpose flour)

180g evaporated Milk 

200g margarine 

½ cup granulated sugar

1½ teaspoons ground nutmeg.

2 eggs (optional) 

Some water (only if necessary)

Vegetable oil (for frying)


Sift the flour into a dry big enough bowl, add the granulated sugar and ground nutmeg and mix.

Add the margarine in scoops. Make sure to rub it into the flour till you get a mix that feels like crumbs. You can add your eggs now if you are using it. break them into the bowel and mix very well with the other contends.

Pour in the evaporated milk, and mix with a spatula. Now kneading starts. 

Use your hands and knead till a ball of dough is formed. It may feel dry during the while you knead but do not add more liquid.

If you can’t really get to knead the dough till it’s properly formed you, can need to add a tiny quantity of cold water bit by bit till the dough is formed.

When done kneading, cover the bowl and leave the dough to rest for about 10 minutes. Continue kneading when the time elasps, you will notice the dough is softer. 

Roll out small bits of kneaded dough with a dough roller and cut with a knife into your preferred sizes, just as shown in the picture below

 Do not use flour to dust your Nigerian Chin Chin because this will make the oil to form and bubble while frying.

After that you can gradually fry the chin chin with low heat. Make sure not to overcrowd the frying pan/ pot with dough.

Frying till the dough turns goldish-brown. 

Remove from oil with a perforated spoon and place it in an iron collanda or seive to make sure the oil drips out and chin chin cools down.


The addition of egg to your chin chin makes it smoother and softer. Though the addition of eggs to chin chin is optional, many people doesn’t like the strong crunchiness of chin chin due to dental issues. It’s advisable you use eggs to make it softer and it also adds more nutrients to it. 


The bubbling and spilling of your frying oil can be caused by:

Over crowding the frying pan/pot with dough. 

Do well to avoid dusting your Nigerian dough (chin chin) with flour because it will cause foaming in the oil while frying

It can be caused by adding water to the frying pan, or by mistakenly pouring in another liquid to your well heated frying oil.

Frying with a shallow pot or pan can cause this effect and it.

So well to avoid over crowding your pot with dough and mistakenly added another liquid to your well heated oil. 

Also get a deep pot and make sure you are frying at moderate heat.


The taste of your chin chin is mainly determined by the content of the dough and how it was prepared. 

To get the perfect taste, you should avoid these: 

Use pure vegetable oil, 

do not use an oil used previously for frying a different thing to fry your Nigerian Chin Chin.

Use evaporated milk. This makes your chin chin to be very rich and crunchy. 

I’d recommend you go out in the market to get a very popular Nigeria evaporated milk.

Do not use self-raising flour or gluten-free flour. Use plain flour (all-purpose)

For the classic taste and nutrient rich Nigerian Chin Chin, use nutmeg. You might be wondering what happened to your chin chin if you didn’t use nutmeg to give it that spirit rising taste. 

Make sure to use, tasteless and odorless vegetable oil, and make sure it is cholesterol free. 

Egg is optional but it adds a splash of crunchiness and softness to your CHIN CHIN

You can check out other Nigerian recipes HERE


You can serve it with a very special juice that helps in building human immunity.

Chin Chin goes well with Zobo drink which is prepared with habiscus flower , ginger and other herbs.

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