The Best Chin Chin Recipe


There are many Chin Chin recipes on the internet and I get that. But this is really the best Chin Chin recipe. Every ingredient here works together beautifully to produce perfectly crunchy yet not hard Chin Chin. It is rich in flavour and so addictive. I actually have to beat myself from eating more than my waistline can accommodate.

best chin chin recipe - precious core
Come to Mama!

If you are not familiar with chin chin, let me explain. This is a popular West African snack eaten in countries like Nigeria, Ghana and Cameroon. It is called Les Croquettes in French. The ingredients for this are pretty simply: flour, butter, sugar, eggs, milk, baking powder, salt and some sort of flavour. All ingredients are combined to form a dough which is then rolled out, cut into desired shapes then deep fried. Insanely delicious!

Watch me making some in the video:

Now the pasta maker I use in cutting the chin chin dough in the video can be bought on Let me pull out a direct shopping link for ya. Here:



Now if you can’t get a pasta maker, no worries! You could use your knife to cut beautiful chin chin like I do in this post. You could equally use a pizza cutter like you see me doing in the videoΒ or you could just use your hands to form small balls out of the dough and deep fry. You could even use small cookie cutters to cut out your chin chin. Really!

best chin chin recipe

What makes this the best Chin Chin recipe? The proportion of ingredients. The ratio of flour to butter to eggs and milk is just right. Perfecto! Now I insist on you using butter though margarine or vegetable/canola/corn oil could work. But if you want your chin chin to have a really rich flavour, buttah is the way to go. Make sure it is softened (at room temperature) so you can easily incorporate it into the flour.

Cameroon chin chin

Also I use evaporated milk instead of any other form of milk. The flavour is simply to die for. I love using evaporated milk in making cakes, breads and other baked goods. It takes their flavour up a notch.

And to make the chin chin super tasty, I add in some orange zest. So you need one orange, whose back you will grate away with the fine side of your grater. Then add the grated back of orange to your chin chin dough. Does that make sense?

To get the whole chin chin experience, make sure you serve it with a cuppa something. It could be milk, juice or your favourite drink. Enjoy!

4.91 from 10 votes
Nigerian chin chin
The Best Chin Chin Recipe
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins

It tastes like cake but it crunchy. Rich in flavour and so addictive. This is really the best chin chin recipe ever!

Course: Snack
Cuisine: African
Servings: 8 people
Author: Precious or
  • 4 cups all-purpose flour (1/2 kg or 500 grams)
  • 1/2 cup granulated sugar ( 8 tablespoons)
  • 1 cup evaporated milk
  • 1/2 cup unsalted butter - softened 8 tablespoons or 1 stick or 113 grams
  • 1 teaspoon orange zest - grated from one orange
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • A pinch of salt
  • 1 teaspoon baking powder
  • Oil for frying - I used canola
  1. In a bowl, mix together the eggs, sugar, milk and orange zest then keep aside.

  2. In a large bowl rub in flour, butter, baking powder, ground nutmeg and salt with your finger tips until the mixture looks like fine breadcrumbs.

  3. Add egg mixture into the dry ingredients and mix to form a dough. Transfer dough onto floured  surface and knead for one minute.

  4. Cut a small portion of the dough about the size of a golf ball then roll out to 1/8 inch thick and cut with a knife or pizza cutter into squares or thin strips. You could also use a pasta maker to cut it.

  5. Heat oil in a large pan on high heat for about 10 minutes (for about 1 1/2 litres of oil) then reduce to medium and start frying chin chin in small batches. Be careful not to overcrowd the pan so your chin chin doesn't soak up the oil. Fry each batch until golden brown then remove and place on paper towel to drain the excess oil.

  6. When chin chin cools completely, store it for up to a month in an airtight container. Enjoy as a snack with juice, milk, or your favourite drink!


Pin for later:

Cameroonian chin chin recipe

I’m so happy that you are interested in making one of my recipes! If you make this, please tag me in a photo on Instagram (@preciouscore) or share a photo on my Facebook pageΒ Β so I can see your masterpiece.

*This post contains affiliate links.pre-signature-pro


  1. Ahh! Chin- chin of life! This “chew-able” be saving lives since 19-giridim haha. It is never absent from the list of dried foodstuff i request from pays and it has to come in the largest quantity possible. E be like say dem born me spoil am with chin-chin. Not complaining sha oh, and I don’t plan to apologize any soon for my love for it either πŸ™‚ Have a great weekend Precious.

  2. U simply bring back all the yesteryears memories. Glad I found u,was smiling all through seeing those dishes my mum made years back in Douala, really good memories. Kudos sis. Pls I want to find out if I can use margarine instead of unsalted butter,c’est chere, lolzzz

    • Hi Rita, I’m glad you found me! You could definitely use margarine or even oil in place of butter. I prefer butter due to its intense flavour but the other options work well too.

  3. This looks yummy. I am not a big fan of chin chin but I am sure that is probably because they didn’t taste as great as I am sure these do. How are you Sis?

  4. hannah kalu

    hi precious l luv ur page
    the chin chin looks so yummy.
    plz can u add me on whatsapp

  5. Awwww finally found the chin chin recipe so happy and thank u. Can I use lait non sucre in place for the evaporated milk?

  6. I love chin chin but I always patronize the commercially made ones but I will try my hands on making chin chin at home some day but I pray to God that it turns out well ooo. Lol @ at eating more than your waistline can contain. bless you Precious dear .

  7. Crunchy! Tastes like cake! I am completely sold! And intrigued by this African snack.

  8. Pingback: Flavourful Fish Rolls (Cameroonian Fish Roll Recipe) | Precious Core

  9. Pingback: Baker's Dozen: A Batch of Sweet Links (Out of Africa Edition) - social foods

  10. Jevis che

    Good morning big sis I really do like your page and what you do am so amazed with the type of recipes u put in YouTube. My phone is full with your videos thanks so much for the good work you are doing. Pls I will like you add me in your WhatsApp I will be very grateful. Thanks

  11. Precious dear, pls I need help oh. I want to make 10kg of chin chin, could u please tell me the exact recipe ie quantity of each ingredient to be used to get a soft n crunchy chin chin. I do mKe very delicious chin chin but i always have issues with the oil foaming like crazy in the frying process so im thinking my butter or egg quantity may be too much. I get party this weekend and na me di make chin chin so abeg mami no vex the question oh (as in this girl no fit do the maths from the recipe here) answer me as soon as u can. This is Lady D from youtube. I di follow u for all corner.

    • Lady D, hahahaha follow me everywhere oo! I’ve answered on YouTube but I’ll paste my answer here for the benefit of those who may want to know.
      Multiply everything in this recipe by 10 to get the ingredients for 10 kg of chin chin. Now this is only an estimate as I haven’t weighed my chin chin before. But I’m estimating the quantity this recipe produces is about 1 kg.
      If you were rather asking for the quantities for 10kg of flour, multiply every ingredient in the recipe by 20.
      About the oil foaming, it could be that your mixture is too rich. Also don’t overcrowd the pan. Fry very little at a time. When the pan is overcrowded it must foam. Also start with clean oil. Used oil might make the chin chin foam quickly. Let me know how it goes. πŸ’œ

  12. Pls ma, can u teach me hw to make pancakes with egg, dey always burn wen I try it….. Pls help cos I love pancakes

  13. Airnorhor

    Well done Sis. Lovely post, I also do love chin chin a great deal. Would love to know what the mouth feel of this recipe. Is it hard or soft cos I love hard chin chin. Thanks

  14. Frances D

    Hi sis,
    Thanks for the recipe. Tried making some chin chin yesterday night. It all scattered while fryin. Wasn’t happy .And the oil also foam a lot while fryin. Why that?
    Also, is it 1 tin of evaporated milk because don’t know the measurement to use if am to use cup. Thanks I appreciate

    • Glad Jevis helped you Frances. I strongly suggest you follow my exact recipe. One cup doesn’t equal one tin of Peak milk. You’ll have to measure a cup from the tin. I used the standard measuring cups and 1 cup equals 235ml. Hope this helps. Please let us know how it goes next time.

  15. Jevis che

    Hi Frances what I think is your mixture was too rich that is what caused the chin chin to scatter or foam or u over crowded ur frying pan. I had that same experience the very fist day I tried to make chin chin but now a pro hope my advice helps u. Thanks

  16. Frances D

    Thanks Jevis.
    I think the mixture was too rich and I fry a lot at once. Will keep this in mind for next time.
    Will definitely get it right next time.
    I appreciate.

  17. Frances D

    Hi Precious,
    I appreciate, now I get the accurate measurement for the ingredient. Will get it right this time. Keep well.Thanks .

  18. Hey Precious! can chin chin be made without baking power and nutmeg to get crunchy chin chin? And can I add milk, vanilla flavours to my chin chin to give a normal taste?

    • Hi Jeff, if you want it crunchy baking powder is necessary. It helps to make it crunchy. Nutmeg is just for flavour and it doesn’t really have anything to do with the crunchiness. Also, milk and vanilla is okay.

  19. Hi Aunty Precious….. I must say that you’re doing really well. Your recipes are vividly described and the whole process looks neat… And the things you say about Jesus… I’m really happy…
    More Grace dear.

  20. Hi Precious,
    Thank you for your recipe. Really awesome. How do one go about the orange zest. Do one need to squeeze the zest after removing them with a grater for instance, and pour the juice into the mix or do one pour in the zest like that into the mix?

  21. Wow!
    All I’ve ever looked for.
    U’re such a unique fellow dear.
    Thanks 4 all ur lovely & helpful posts, especially that of peanuts and chin chin.
    Would really appreciate if you could be my personal friend, hope u don’t mind.
    Please add me up on watsapp +2348037814514.

  22. Ugwueze Faith

    Please Madam can someone get a machine that can make the mixture for the Chin-chin,kneading and cutting?

    • Hi Faith, for kneading, you will knead a dough mixer. For cutting, you will need a pasta maker. You can see me using the pasta maker in the chin chin video in the post.

  23. I love chin chin..i love your work even as I haven’t tasted.. I sure know its yummy πŸ˜‹. I am even training on baking. I need your assistance on why mine isn’t crunchy. I have made it twice now but it seem like cake. I wana 😒 cry..aaaha! U gotta help. Thank you presh!

    • Hi Mike, I strongly suggest that you try my exact recipe and follow my measurements just as they are. That way you will get perfect crunchy chin chin. Please let me know if you try again.

  24. Caspa bridget

    Thanks this really help but it will be nice fit you can write it on a book and we can buy as the aunty Kate coookery book

  25. Precious, you are just so amazing when you make these things look so easy. Most recipes i always see are always in grams or miligrams( this frustrates me as i can’t really estimate well using this). This mostly makes my chin chin not to come out the way it is suppose to be. I watched your video step by step and followed your recipe. It will interest you to know that i tried this out and gave a neighbour of mine to taste, she loved it and just gave me my first chin chin and peanut burger snack project. She has asked me to supply her some chin chin and peanut burger snacks (which she also tasted a few months ago) in a few weeks time for a wedding ceremony. In fact, i’m just so happy today. Thanks a lot dear for the work you are doing on your blog and channel. Cheers!!!

  26. Hello madam, I need advice on how to start a medium scale chin chin business. Any advice on equipments I can get to make my production easy. Thanks

    • Hi Patience, so sorry for the late response. You could get a stand-up mixer to make mixing the dough easier. Also get a pasta maker for cutting the Chin Chin. Hope this helps.

  27. Honestly I’m over ready this Christmas, thank you ma’am, God bless you.

  28. Berenice yaya

    Wow!!!! Thanks very much. I love it.

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