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    Home » Precious Kitchen

    PUBLISHED: Dec 13, 2019 · UPDATED: Dec 30, 2022 by Precious · This post may contain affiliate links · 171 Comments

    The Best Chin Chin Recipe

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    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.

    This Chin Chin 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.

    What is Chin Chin?

    Chin Chin is a popular West African snack eaten in countries like Nigeria, Ghana, and Cameroon. It is called "Les Croquettes" in French.

    The ingredients for Chin Chin are pretty simple: flour, butter, sugar, eggs, milk, baking powder, salt and some sort of flavour.

    Chin Chin ingredients on a table

    All ingredients are combined to form a dough which is then rolled out, cut into desired shapes then deep fried.

    What Does Chin Chin Taste Like?

    Chin Chin is sweet and crunchy. It tastes like fried cookies. The taste might slightly vary depends on the flavours added.

    I add freshly grated nutmeg and some orange zest (orange rind) to mine. Insanely delicious!

    Chin Chin in a bowl with some strips of Chin Chin on the side

    How To Make Chin Chin

    Making Chin Chin requires 7 easy steps:

    1. In a bowl, mix together eggs, milk, sugar and orange zest.

    2. In another bowl, mix together flour, baking powder, a pinch of salt, freshly grated nutmeg and room temperature butter until combined.

    3. Add the egg mixture into the flour mixture and mix to form a dough.

    Chin Chin Dough on working Surface

    4. Transfer the dough onto a floured working surface and lightly knead.

    5. Cut out a portion of the dough (about the size of a golf ball). Roll the dough into about ⅛ inch thick.

    Rolling out chin chin dough

    6. Cut into 1-inch squares or strips (about 1 by 5 inches).

    Cutting Chin Chin into different shapes

    7. Heat up oil in a frying pot or pan and fry until lightly golden in colour.

    Deep frying chin chin in oil

    How Do I Stop The Oil From Foaming When Frying Chin Chin?

    This is a commonly asked question about making Chin Chin. To stop your oil from foaming, follow these tips:

    1. Do not overcrowd the frying pan. The key is do not overcrowd the frying pan when frying Chin Chin. Fry only a small quantity of Chin Chin at once.

    For example, only fry 1 cup of Chin Chin at once if frying in a 12-14 inch wok. Only fry about half a cup of Chin Chin at once if using a smaller pot or pan.

    Avoid the temptation of placing a huge quantity of Chin Chin into the pan at once. I have found after years and years of making Chin Chin that this leads to the oil foaming.

    It takes more time to fry only a small quantity of Chin Chin at once but it is worth the wait!

    You could be rolling out more dough and cutting on the side while gradually frying the already cut-out dough. This is how I do it and it works well for me.

    2. Follow the recipe. Also, be sure to follow my recipe exactly as it is with the right measurement of ingredients. Do not eyeball anything.

    If your ratio of ingredients is off, it might result in the oil foaming.

    3. Don't overfill the frying pan with oil. Another thing to note is do not overfill the frying pan with oil.

    Allow at least 3 inches (7 centimeters) between the oil and the top of the frying pot or pan.

    This tip doesn't directly prevent foaming per se but it prevents your oil from boiling over the frying pot of pan if that happens.

    4. A little bit of foaming is normal. Lastly, note that a little bit of foaming is normal when frying Chin Chin. Even after you do everything right, your oil might still lightly foam especially after some frying sessions or if you are using previously used oil.

    This is totally normal and that's why it is important that you do not overfill your frying pot/pan with oil.

    Bowls of different shapes of chin chin

    Watch How to Make Chin Chin

    In the YouTube video below you can watch me guide you on how to make Chin Chin step by step!

    How To Cut Chin Chin

    1. Use a pasta maker.

    Using a Pasta Maker to Cut Chin Chin

    The pasta maker I use in cutting the Chin Chin dough in the video can be bought on Amazon.com. Here is a direct link to get it:

    Now if you can't get a pasta maker, no worries!  Keep reading for more suggestions.

    2. Use a knife.

    Using a knife to cut chin chin

    You could use your knife to cut beautiful Chin Chin as I do in this post.

    3. Use a pizza cutter.

    Cutting Chin Chin into different shapes

    You could equally use a pizza cutter like you see me doing in the video.

    A Pizza Cutter is much easier to use in cutting the dough than a knife. If you can find one, use it! In the United States, you can get a pizza cutter for $1 from Dollar Tree.

    4. Use your hands. You could just use your hands to form small balls out of the dough and deep fry.

    5. Use cookie cutters. You could even use small cookie cutters to cut out your Chin Chin. This is going to result in fairly larger Chin Chin than usual but the slices will be pretty even and cute (depending on the shape you use).

    best chin chin recipe

    How To Make The Best Chin Chin Recipe (Lots of Tips for the Perfect Chin Chin!)

    What makes this the best Chin Chin recipe?

    1. The right proportion of ingredients.

    The proportion of ingredients for the Chin Chin is just right (see full recipe below to get them - measurements are equally included in grams :).

    The ratio of flour to butter to eggs and milk is just right. Perfecto!

    With the right proportion of ingredients, you get Chin Chin that is super crunchy but not hard at all!

    2. Butter.

    Now I insist on you using butter if you can even though good quality margarine or vegetable/canola/corn oil could work as well.

    But if you want your Chin Chin to have a really rich flavour, buttah is the way to go. Good quality margarine is your next best bet.

    Make sure the butter is left out of the fridge to soften (at room temperature) so you can easily incorporate it into the flour.

    Cameroon chin chin

    3. Evaporated Milk.

    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.

    4. Orange Zest

    And to make the Chin Chin super tasty, I add in some orange zest. You need one orange, whose back you will grate away with the fine side of your grater.

    Avoid grating the white part of the orange as that part is bitter. Grate just the skin. Then add the grated back of orange to your Chin Chin dough.

    The Chin Chin Recipe to Make!

    I have had my fair share of bad Chin Chin experiences over the years: Chin Chin that is too soft, Chin Chin that is too hard, Chin Chin with no flavor, Chin Chin that is too sweet or Chin Chin that is barely sweet.

    After testing and retesting, I now have a recipe I can confidently make over and over again! A lot of you already tried this recipe and gave me awesome feedback.

    If you haven't tried it yet, here is your chance to try the very best chin chin recipe! The numerous 5-star reviews below are there to testify!

    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!

    It also makes great gifts! I love giving out parcels or jars of Chin Chin at Christmas time.

    This is one African Dessert recipe, you will want to make over and over again! I first published this recipe on April 21, 2017, but I am bringing it to the front page of the blog now (and I have updated the post with lots of tips!) so you can make some for Christmas!

    Chin Chin is one of those things that has to be made for Christmas in my home. Growing up, we always made Chin Chin for Christmas. It is a Christmas tradition that has continued for years and years!

    Check out how to make Chin Chin below, get the ingredients and go make the best chin chin! Have a wonderful season of celebration, friends.

    Nigerian chin chin

    The Best Chin Chin Recipe

    It tastes like cake but it's crunchy, rich in flavor, and so addictive. This is really the Best Chin Chin recipe ever!
    4.94 from 31 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: African
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 8 people
    Calories: 496kcal
    Author: Precious

    Ingredients

    • 4 cups all-purpose flour (½ kg or 500 grams)
    • ½ cup granulated sugar ( 8 tablespoons)
    • 1 cup evaporated milk 240 ml
    • ½ cup unsalted butter - softened 8 tablespoons or 1 stick or 113 grams
    • 1 teaspoon orange zest - grated from one orange
    • ½ teaspoon ground nutmeg
    • 2 eggs
    • A pinch of salt
    • 1 teaspoon baking powder
    • Oil for frying - I used canola

    Instructions

    • In a bowl, mix together the eggs, sugar, milk and orange zest then keep aside.
    • 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.
    • Add egg mixture into the dry ingredients and mix to form a dough. Transfer dough onto floured  surface and knead for one minute.
    • Cut a small portion of the dough about the size of a golf ball then roll out to ⅛ 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.
    • Heat oil in a large pan on high heat for about 10 minutes (for about 1 ½ 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.
    • 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!

    Video

    Nutrition

    Calories: 496kcal
    Tried this Recipe? Tag me Today!Mention @preciouscore or tag #preciouscore!

    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 page  so I can see your masterpiece.

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

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    Sharing is caring!

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    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Comments

    1. Kwandah T says

      April 21, 2017 at 10:09 am

      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 🙂 Have a great weekend Precious.

      Reply
      • Precious says

        April 21, 2017 at 2:52 pm

        Hahaha you reminded me of the term chewable! You are not alone oo. Chin chin is so addictive! Thanks and have a great weekend too.

        Reply
        • Esther says

          July 01, 2020 at 7:58 am

          Please ma I need u to enlighten me more on orange zest and how do I know the measurements

          Reply
          • Precious says

            July 01, 2020 at 8:49 am

            Hi Esther, the measurements are right on this post. Check around the end of the post. Orange zest is the back of orange that is grated (when grating the back of the orange avoid the white inside part). It is also called orange rind. I add it because it adds a nice fruity flavor to the chin chin. Hope this helps.

            Reply
    2. Rita says

      April 22, 2017 at 1:31 am

      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

      Reply
      • Precious says

        April 22, 2017 at 9:54 am

        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.

        Reply
    3. Bisola says

      April 23, 2017 at 1:08 pm

      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?

      Reply
      • Precious says

        April 23, 2017 at 1:27 pm

        I am good, sis. Thanks for asking. This is the first time I would meet someone who isn't so in love with Chin Chin. Hope you are good too?

        Reply
    4. hannah kalu says

      April 26, 2017 at 5:35 pm

      hi precious l luv ur page
      the chin chin looks so yummy.
      plz can u add me on whatsapp
      08126775328.

      Reply
      • Precious says

        April 28, 2017 at 7:37 pm

        Thanks Hannah!

        Reply
      • Mercy says

        June 07, 2021 at 1:29 am

        Hi sis I really really love your recipe I used it and it went out well thank you very much and please I need your number my family loves snacks alot and I really need more even your peanut burger was wonderful.thanks

        Reply
        • Precious says

          June 14, 2021 at 8:21 pm

          Glad you love it sis!

          Reply
    5. Ashley says

      April 28, 2017 at 2:01 pm

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

      Reply
      • Precious says

        April 28, 2017 at 7:38 pm

        Hi Ashley, yes you can!

        Reply
    6. Dominika Goodness says

      April 30, 2017 at 11:55 am

      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 .

      Reply
      • Precious says

        May 01, 2017 at 4:19 pm

        You should definitely try making yours, dear. Totally worth the effort!

        Reply
    7. cakespy says

      May 01, 2017 at 7:59 am

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

      Reply
      • Precious says

        May 01, 2017 at 4:20 pm

        Cakespy, it is epic! Thank you for stopping by.

        Reply
        • Peace says

          April 13, 2020 at 3:49 am

          Hello, please I want to try your recipe. For the milk, should I use liquid or powdered.

          Reply
          • Precious says

            April 18, 2020 at 1:27 pm

            Liquid milk - the kind in cans called evaporated milk.

            Reply
        • Helen says

          September 30, 2020 at 6:33 am

          Thanks allot sist, I mean I have been using this your recipe since I started making chin chin to sell it's really turn out very great but now my sells has increase so am no longer using complete recipe, you know public food you still need to make small gain, I appreciate u alot

          Reply
          • Precious says

            October 07, 2020 at 8:01 am

            You are welcome, sister. Wishing you the best in your business!

            Reply
    8. Jevis che says

      May 20, 2017 at 1:31 am

      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

      Reply
    9. Lady D says

      June 22, 2017 at 8:15 pm

      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.

      Reply
      • Precious says

        June 22, 2017 at 11:40 pm

        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. 💜

        Reply
        • Queen stanley says

          July 21, 2021 at 9:46 pm

          Can I use powdered milk instead and how many cups or tbsp

          Reply
          • Precious says

            July 26, 2021 at 1:21 pm

            Hi Queen, yes you may mix powdered milk with water to the amount of milk the recipe calls for.

            Reply
    10. Kate says

      July 10, 2017 at 7:43 am

      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

      Reply
    11. Airnorhor says

      July 23, 2017 at 2:27 am

      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

      Reply
      • Precious says

        July 23, 2017 at 9:58 pm

        Hi, this chin chin is crunchy but not very hard. It's not soft either.

        Reply
    12. Frances D says

      July 24, 2017 at 1:05 am

      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

      Reply
      • Precious says

        July 24, 2017 at 2:01 pm

        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.

        Reply
    13. Jevis che says

      July 24, 2017 at 7:54 am

      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

      Reply
    14. Frances D says

      July 24, 2017 at 1:36 pm

      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.

      Reply
    15. Frances D says

      July 25, 2017 at 9:54 am

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

      Reply
    16. Jeff says

      July 27, 2017 at 11:59 pm

      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?

      Reply
      • Precious says

        August 02, 2017 at 9:59 pm

        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.

        Reply
    17. Ivy says

      August 17, 2017 at 12:52 am

      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.

      Reply
      • Precious says

        August 18, 2017 at 7:46 am

        Awwww, thank you so much, Ivy!

        Reply
    18. Frances says

      September 01, 2017 at 3:56 pm

      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?

      Reply
      • Precious says

        September 02, 2017 at 11:42 am

        Hi Frances, you put the zest as it is into the dough. Please let me know if you have any further questions.

        Reply
    19. NG says

      October 04, 2017 at 1:04 pm

      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.
      Thanks.

      Reply
    20. Ugwueze Faith says

      October 06, 2017 at 5:22 am

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

      Reply
      • Precious says

        October 06, 2017 at 10:13 pm

        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.

        Reply
    21. Mike says

      October 15, 2017 at 2:08 pm

      I love chin chin..i love your work even as I haven't tasted.. I sure know its yummy 😋. 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!

      Reply
      • Precious says

        October 17, 2017 at 9:01 am

        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.

        Reply
    22. Caspa bridget says

      October 24, 2017 at 5:31 am

      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

      Reply
      • Precious says

        October 24, 2017 at 9:29 am

        I'm working on that, dear.

        Reply
    23. Clotilde says

      November 03, 2017 at 4:18 am

      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!!!

      Reply
      • Precious says

        November 03, 2017 at 9:50 am

        Wow Clotilde! This makes me so happy, dear. Go on and conquer your snack-making project. Thank you so much for letting me know!

        Reply
    24. Patience says

      November 03, 2017 at 12:32 pm

      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

      Reply
      • Precious says

        December 02, 2017 at 9:37 am

        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.

        Reply
    25. Mary says

      December 02, 2017 at 4:36 am

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

      Reply
      • Precious says

        December 02, 2017 at 9:38 am

        You are welcome, dear Mary.

        Reply
    26. Berenice yaya says

      December 10, 2017 at 10:41 am

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

      Reply
      • Precious says

        December 12, 2017 at 10:44 am

        Glad you do!

        Reply
    27. Rita says

      December 15, 2017 at 11:44 pm

      Hello precious, thanks for the receipe. I want to know if I kind as well use salted butter?

      Reply
      • Precious says

        December 16, 2017 at 12:28 pm

        Hi Rita, yes you can. It might taste slightly more salty than the one with unsalted butter but that is totally fine.

        Reply
    28. Bree says

      December 20, 2017 at 3:53 pm

      I love this

      Reply
      • Precious says

        December 22, 2017 at 7:47 am

        Thanks Bree!

        Reply
    29. Sally Yabeh says

      December 22, 2017 at 4:38 am

      Tried this recipe yesterday on a whopping 10kg of flour and the chin chin was crunchy. used margerine instead and lemon zest.

      Thanks Precious my christmas is set
      p/s trying the plantain puff puff today..

      Reply
      • Precious says

        December 22, 2017 at 7:47 am

        Yasss!! Thanks for the feedback, Sally.

        Reply
    30. Nina Forgwe says

      December 23, 2017 at 4:52 am

      I finally got to do my chin chin and I can assure you, your recipe was soo easy and time efficient. Thank you for this amazing guide. What is even more interesting is that I live in Botswana and they do not know what chin chin is. So everyone is soo excited and they say it tastes like heaven. Wish I could share pictures!

      Reply
      • Precious says

        December 25, 2017 at 6:41 am

        Yes!!! So glad to hear that, Nina! I saw your pics on Facebook. It looks perfect! People always like Chin Chin no matter where they are from. Such a winning snack! Thanks for the amazing feedback, dear.

        Reply
    31. Stella says

      January 13, 2018 at 1:20 am

      hello Sis, I just watched your video. Can I bake my chinchin instead of frying? will it come out nice?

      Reply
      • Precious says

        January 13, 2018 at 2:35 am

        Yes sis, you can definitely bake it. Arrange on a single layer and bake lightly.

        Reply
    32. stella says

      January 25, 2018 at 1:43 am

      Hello precious, I so much like what I saw. God bless you
      my question is this :if I want to make chin chin with 3or 4 cups of flour, what quantity of baking powder and butter will I use?

      Reply
      • Precious says

        January 25, 2018 at 10:16 am

        Hi Stella, my recipe uses 4 cups of flour so follow all the measurements in my recipe and you are good.

        Reply
    33. stella says

      January 25, 2018 at 1:47 am

      again how will I cut it to get it exactly like yours

      Reply
      • Precious says

        January 25, 2018 at 10:17 am

        Use a pasta maker if you can. Watch the video in the post to see how I use it.

        Reply
    34. PattyLaughter says

      February 17, 2018 at 7:38 am

      Hmmmm!!! How can I thank u enough for this??? Imagine that at my age I didn't kn how to do chinchin, but after reading this, yesterday I made mine n it came out so well. I'm so excited tho mine got too brown cuz of over heat, but I kn it'll b perfect next time. I did a kilogram yet it didnt take me time to finish. Thks again darling. I'm becoming the best.

      Reply
      • Precious says

        February 18, 2018 at 11:55 am

        Awww so happy to hear that, dear. Thanks for coming back to let me know.

        Reply
      • Mercy says

        January 25, 2021 at 12:56 pm

        Please ma'am,is it necessary to add a little bit of vegetable oil to my my chin chin mixture?

        Reply
        • Precious says

          February 18, 2021 at 12:23 am

          Hi Mercy, oil or butter (as I used in the recipe) is necessary for great texture.

          Reply
    35. Mandate says

      February 26, 2018 at 4:49 am

      Hello and hey, nice recipe is available in a packed eBook, it feature making of snacks, food and soup especially Nigerian recipes. You will love them I assure you.
      Contact me on mandateinfoblog@gmail.com

      Reply
    36. Sue says

      March 06, 2018 at 2:11 pm

      Hello precious,I'm a new subscriber. I recently made an experiment using your chin chin recipe.i made a dough without using baking powder and another one using baking powder and respected the measurements as you said.i realized that the one without baking powder produced more crispy chin chin and the one with baking powder instead soaked up some oil and it was less crispy.

      Reply
    37. Sue says

      March 06, 2018 at 2:14 pm

      I would suggest that if someone wants more crispier chin chin I feel baking powder should be left out.whats your own point of view auntie precious?

      Reply
      • Precious says

        March 08, 2018 at 7:31 am

        Thanks for sharing, Sue. However, I've not tried it without baking powder yet. When I do, I'll be able to comment on that.

        Reply
        • Sue says

          March 08, 2018 at 3:36 pm

          Ok auntie precious.But your recipe is perfect.The dough is so easy to roll out.its really beautiful.

          Reply
    38. Tarrah says

      March 09, 2018 at 6:39 am

      I made it today. ...I used lemon instead and it came out perfect. ..and yes a tin of peak milk represented a cup of evaporated milk in the recipe...

      Reply
    39. Tarrah says

      March 09, 2018 at 6:42 am

      Thank you so much for this recipe...Thank you! !

      Reply
      • Precious says

        April 06, 2018 at 3:47 pm

        You are so welcome, Tarrah! Thanks for the feedback!

        Reply
    40. @chosen_salt says

      March 28, 2018 at 4:54 pm

      Hi, I am @chosen_salt, i intend to start up my chin chin business again and I want to take it to the next level of market so I needed something new. Thanks for the heads up, it will be very helpful

      Reply
      • Precious says

        April 06, 2018 at 3:48 pm

        You are welcome, dear. Wishing you the best with your business.

        Reply
    41. Ache says

      April 10, 2018 at 12:52 pm

      hey precious, thanks so much for your sweet recipes. i have made chin chin with this recipe 2 different times... so crunchy as you say. but the only difficulty i faced through out the process was the oil foaming during frying. please will be grateful if you can give me some knowledge on why it happens...
      thanks so much...

      Reply
      • Precious says

        April 24, 2018 at 4:54 pm

        Hi Ache, avoid overcrowding the pan with chin chin while frying. I fry only a handful at a time.That helps to prevent the annoying foaming. Hope this helps.

        Reply
    42. Juliet says

      May 10, 2018 at 10:30 am

      Thank you for this recipe. I have learnt a lot. Please can you add me to your whatsapp group. Thank you.

      Reply
      • Precious says

        May 18, 2018 at 10:18 pm

        Hi Juliet, glad you learned much. Sorry, I don't have a What's App group.

        Reply
    43. Emmanuela says

      May 14, 2018 at 7:48 am

      wow! thanks so much sis precious, I had searched the web several times for chin chin recipe and all the time I wasn't impressed with the results. The moment I bumped into your chin chin recipe there was a click in my spirit that I got it, its just exactly what I had been looking for. your recipes are just so amazing sis I love them. please can you add me on Whatsapp- 679588696

      Reply
      • Precious says

        May 18, 2018 at 10:19 pm

        Awww glad you love my recipes, Emmanuela. Thank you!

        Reply
    44. Emeldine says

      May 24, 2018 at 10:32 am

      oh my God i love ur handwork sweet sis, i will try making it right a way

      Reply
      • Precious says

        July 26, 2018 at 3:49 pm

        Thanks, Emeldine!

        Reply
    45. Catherine says

      June 12, 2018 at 4:02 am

      Hello Precious,
      This is Catherine from Uganda. I tried your recipe for home chin chin and it flew right from the pan into the mouths of my family members. They suggested I start selling them but have been reluctant because am not sure of the shelf life of this particular recipe. How long would they last with this exact recipe?
      2. With what can I replace evaporated milk and eggs as they become too expensive for commercial chin chin?
      Thank you so very much. May God bless you abundantly.

      Reply
      • Precious says

        July 26, 2018 at 3:52 pm

        Hi Catherine, so sorry for the very late response. Great to hear that your family members loved the Chin Chin! I can't really tell the shelf life because it hardly lasts for long in my home. But if kept well in an airtight container or bag it could last for weeks or even months. Also, you can replace the evaporated milk with water and you could also reduce the number of eggs. Make up for the eggs with water. Hope this helps.

        Reply
    46. Didi says

      June 18, 2018 at 11:13 am

      My chin chin does not get hard. After frying it gets soggy even after following the menu. I cannot figure out why this is happening.

      Reply
      • Precious says

        July 26, 2018 at 3:54 pm

        Hi Didi, you might be getting a measurement wrong. Also, be sure your oil is hot enough so your chin chin doesn't drink up the oil.

        Reply
    47. Blessyn says

      July 10, 2018 at 6:29 am

      Wow, this is sooo nice, i'm so gonna try this recipe.. Thanks ma for sharing

      Reply
      • Precious says

        July 26, 2018 at 3:54 pm

        Hope you enjoy, Blessyn!

        Reply
    48. felicity says

      July 27, 2018 at 5:34 am

      hi chef. can I use lemon zest in place of orange zest?

      Reply
      • Precious says

        July 27, 2018 at 5:47 am

        Yes, you definitely can!

        Reply
    49. Obende A Precious says

      August 15, 2018 at 4:59 pm

      This is wonderful. But ma I need to make two rubber paint of flour for chinchin, so I need an accurate measurement for my butter, sugar, egg, milk, nutmeg, zest, baking powder.

      Reply
      • Precious says

        August 17, 2018 at 12:37 am

        Hi Obende, there is an accurate measurement on the post. What you need to do is multiply it according to the quantity you want to make. Start with determining how many kilograms of flour make 'two rubber paint' then you multiply the rest of the ingredients as needed. Happy cooking!

        Reply
    50. Delight says

      August 16, 2018 at 9:17 pm

      WAW awesome recipe.....well done Precious

      Reply
      • Precious says

        August 17, 2018 at 12:38 am

        Thanks, Delight!

        Reply
    51. Kike says

      August 18, 2018 at 7:20 am

      Please what do you mean by the chinchin is too rich. I'm having similar challenges of the chinchin scattering.

      Reply
      • Precious says

        August 18, 2018 at 8:27 pm

        Kike, did you follow my exact recipe? With this recipe, your chin chin won't scatter.

        Reply
    52. Chioma says

      August 22, 2018 at 4:07 am

      Hi Precious, I tried out your recipe and it tasted really amazing... Love the orange zest flavor a lot... Keep up the good work and God bless you

      Reply
      • Precious says

        August 23, 2018 at 11:26 am

        Thanks so much for the feedback, Chioma! God bless you too.

        Reply
    53. Johnson says

      September 03, 2018 at 9:18 am

      Hi Precious! Thanks for the great work. I noticed water is not included in your recipe. Can I make the dough without adding water?

      Reply
      • Precious says

        September 03, 2018 at 7:59 pm

        Yes, you can. No water is needed in this recipe.

        Reply
    54. Risikat Onikoyi says

      September 14, 2018 at 5:39 am

      Thanks for the full explanation, I will try this, but is it lime Orange or just Orange??

      Reply
      • Precious says

        September 14, 2018 at 11:10 am

        Just orange.

        Reply
    55. Chi says

      September 25, 2018 at 6:16 pm

      Thank you for ds recipe. For the standard cup I have & I know of, a cup actually equals 250ml (as against 235ml u said in reply to one of d comments). So pls how do I reconcile ds to ur measurements so I don't use wrong measurements.
      Also pls if I want to use just 2cups of flour (at least for a start) rather than the 4cups u used, how do I measure other ingredients?
      Thanks a lot

      Reply
      • Precious says

        September 25, 2018 at 9:08 pm

        Hi Chi, 1 cup of liquid is actually 235 ml but sometimes it is said to be 250 ml because 250 ml is a 'neater' and the little extra liquid might not make a huge difference depending on the recipe.
        About your second question: if you want to use 2 cups of flour then use half of every other ingredient. Hope this helps.

        Reply
        • Chi says

          October 03, 2018 at 12:33 pm

          Thanks for your response ma'am. I tried it with d stipulated measurements (that is the 4cups given in ur recipe) but it didn't really come out crunchy. I actually just left it in d fridge and after two days I found out that some were a bit crunchy while others weren't. Pls I s there something I'm doing wrongly?
          Worthy of note: d milk wasn't up to d required measurement so I added water to make it up.

          Reply
    56. Chioma says

      September 30, 2018 at 10:19 am

      Hello ma, I was wowed the first day I came online to check out for chin chin recipe and I loved your recipe. Just watched the video on YOUTUBE and I have learnt how to mid to make my dough smooth. Thanks

      Reply
      • Precious says

        September 30, 2018 at 11:49 am

        You are most welcome, Chioma. Thanks for leaving a comment.

        Reply
    57. Gold Helen says

      October 06, 2018 at 3:55 pm

      Hi Aunty Pre
      I couldn't wait to come back and tell you how wonderful this chinchin recipe is.
      I made some today and I have had to lock them up in a cupboard and give someone the keys so I don't end up with a headache from the chewing.
      It's amazing.
      I'm anxious to try your other recipes and see how they turn out.
      God Bless you o

      Reply
      • Precious says

        October 07, 2018 at 10:52 pm

        Hi Gold, this makes me so happy! Thank you for coming back to let me know. Glad you enjoyed the Chin Chin. It is so addictive! Please let me know if you try other recipes. God bless.

        Reply
    58. Nel says

      October 17, 2018 at 9:28 am

      Hi precious
      Thanks for these recipes . So far I have tried the chinchin and fishroll . It came out well all crunchy and yummy too😋. I need your help on one thing how do you come up with the nutritional facts of each product?

      Reply
      • Precious says

        October 18, 2018 at 1:08 pm

        Hi Nel, glad to hear about your success with the recipes! Here is the resource I use to analyse nutrition: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

        Reply
    59. Joy says

      October 18, 2018 at 5:44 pm

      Good day ma
      I like your reciepy especially orange zest
      Pls I want to know if I can mix chinchin over night cos of my tight schedule l may not fry immediately

      Reply
      • Precious says

        October 19, 2018 at 1:53 am

        Hi Joy, yes you could do that. To ensure the dough doesn't get bad you could place it in a fridge. Be sure to take it out of the fridge 30 minutes before using so it is no hard and difficult to roll out and cut. Hope this helps.

        Reply
    60. Lex says

      October 28, 2018 at 4:22 pm

      Wow, amazing. Tried it out, it's crunchy but not hard.... the kids loved it since it was easy to chew..... I added a bit of cinnamon and it came out heavenly... Thank you so much Sis

      Reply
      • Precious says

        October 29, 2018 at 9:46 am

        So glad to know, Lex. Adding cinnamon is such a great idea. Thank you for coming back to let me know.

        Reply
    61. Perpetua says

      November 16, 2018 at 7:54 pm

      The chin chin is nice I so much love eating chin chin pls add me up on whatapp dis my no 08091348177

      Reply
    62. Temitope says

      December 11, 2018 at 4:03 pm

      I actually follow ur recipe on chin chin but d chin chin bring d taste of nutmeg and I was confused if I add too much nutmeg or d absence of egg make it like that,is it a must I add salt pls kindly help out

      Reply
      • Precious says

        December 11, 2018 at 4:24 pm

        Hi, if you didn't add eggs then you didn't follow my recipe. Be sure to follow my exact measurements. A pinch of salt is necessary. Hope this helps.

        Reply
    63. Somtee says

      December 12, 2018 at 3:44 am

      Hello, I like your video, and I really want to make chinchin, but I have a little challenge, I can't see a nutmeg, my question is can I make chinchin without adding NUTMEG?? Or is there any other substitute for it?

      Reply
    64. Somtee says

      December 12, 2018 at 9:53 am

      Hello, I like your video, and I really want to make chinchin, but I have a little challenge, I can't see a nutmeg, my question is can I make chinchin without adding NUTMEG???
      Or is there any other substitute for it?

      Reply
      • Precious says

        December 12, 2018 at 1:12 pm

        Hi, you can omit the nutmeg.

        Reply
    65. Paul Verdzekov says

      December 25, 2018 at 10:30 pm

      So amazing. As a young business mind, (not very young though) it came to my mind chin chin could be one of my products. I have been reading a lot on it and am lucky to have stopped here. The write up makes it seems a good venture. Thanks so much as I set up to hustle from here..

      Reply
    66. favour says

      December 30, 2018 at 4:59 pm

      pls ma how do I get the Orange zest,thanks

      Reply
    67. Azoh says

      January 23, 2019 at 12:43 pm

      Thanks mom for the amazing chinchin receipt 1st try and it came out so yummy and delicious but I don't think my chinchin will survive another day😂😂😂all hands deep in the bowl😘😘🤩 God bless you.

      Reply
      • Precious says

        February 05, 2019 at 6:39 pm

        Awww God bless you too.

        Reply
    68. Vicky says

      February 16, 2019 at 3:52 am

      Please can you still add a pinch of salt when mixing,if you are using a salted butter?

      Reply
      • Precious says

        February 16, 2019 at 5:34 pm

        Hi Vicky, you could still add a pinch of salt if you like.

        Reply
    69. Temitope says

      February 21, 2019 at 2:51 pm

      Hi Precious... Wanted to ask if your chinchin recipe can be used for large scale. I mean business wise and how do you go about it, the measurements and all

      Reply
      • Precious says

        February 21, 2019 at 9:28 pm

        Hi Temi, yes you can use this recipe for business. All you need to do is multiply the ingredients. This recipe uses half kg of flour or 4 cups. If you, for instance, want to make 10kg of flour instead multiply every ingredient by 20 to get the amounts you need. Hope this helps.

        Reply
    70. Samuel says

      March 21, 2019 at 8:54 am

      Please can someone help me on how to make chin chin strong after baking it.Thanks

      Reply
    71. Zamy says

      June 16, 2019 at 10:55 am

      Thanks so much! truly the best recipe. My chinchin came out perfect.

      Reply
    72. Vanrage says

      June 24, 2019 at 4:14 pm

      Hi anti,I have seen ur video of chin ching making I like it and am going to give it a try.pls add me on ur whatsaap groupe I will be very great full!

      Reply
    73. Jules says

      December 13, 2019 at 11:45 am

      Best recipe ever

      Reply
      • Precious says

        December 13, 2019 at 12:00 pm

        Thank you so much, Jules!

        Reply
    74. Mechy says

      December 14, 2019 at 11:06 am

      Who is still checking ds recipe out in Dec 2019?.. I hope it works well oo.. my chin chin last Christmas was too soft. Thanks again.. cheers. Will definitely give rating when I try it.

      Reply
    75. Ada says

      April 07, 2020 at 11:42 pm

      Goodmorning, please do I need yo sift the dry ingredients for chin chin?

      Reply
      • Precious says

        April 08, 2020 at 8:40 pm

        Hi Ada, that is not necessary.

        Reply
    76. Ada says

      April 08, 2020 at 5:19 am

      Hi Precious, my turned out very sweet and nice. But a little bit soft though. I did 8cups of flour and multiplied your recipe by two, though I used 250g of magerine, could that be the reason?

      Reply
    77. Nnaemeka Mgbaja says

      April 17, 2020 at 7:49 am

      I want to be your distributor what does it cost

      Reply
    78. Stella okeke says

      May 29, 2020 at 4:45 am

      Hi Anty precious am a new here l love what u r doing, u r The best.my name is okeke stella pls l will making 2paints of flour fr chin chin pls l want to know the right qty of eggs n butter n milk n sugar l can use, l don't have orange zest in my area can l use vanilla liquid flavour, pls help me out am on a hot seat, , bcos fr one paint l used 2milkcups of sugar, 5eggs n 250grams of unsalted butter (2pcs) n evap evaporated milk 2pcs n 1tsp of nutmeg n bakingpowder

      Reply
      • Precious says

        May 30, 2020 at 10:42 am

        Yes, you can use vanilla flavor. I am sorry I don't know what 2 paints of flour is. This recipe is for 1/2 kg of Chin Chin so you can multiply every ingredient as needed. For example if you want to make Chin Chin with 1 kg of flour, multiply every ingredient in this recipe by 2. Hope this helps.

        Reply
    79. Tunde says

      August 05, 2020 at 6:15 am

      Good day ma'am, your methods and recipes are no doubt exceptional. If I may ask, how many months does it take chin chin when being placed under the sun and what causes it to loose quality after after some time? Thanks for your time, I'll gladly await a swift response from you

      Reply
      • Precious says

        August 05, 2020 at 7:47 am

        Hi Tunde, unfortunately I don't have experience with leaving Chin Chin under the sun but Chin Chin should be well packaged in airtight bags or containers so it can last long.

        Reply
    80. Gift says

      August 15, 2020 at 9:51 am

      Hello Ma, great job.
      Please can you add me to the WhatsApp group. +233248371976

      Reply
      • Precious says

        August 17, 2020 at 1:01 pm

        Hi Gift, I don't have a WhatsApp group.

        Reply
    81. Jesutofunmi Sinmi Fatunmbi says

      November 16, 2020 at 7:23 pm

      Please how long do I leave my chin chin to harden before packaging it in a plastic container

      Reply
      • Precious says

        November 24, 2020 at 7:56 am

        Allow it to cool completely before packaging. How fast it cools will depend on the temperature where you live.

        Reply
    82. Mercy Bih says

      December 13, 2020 at 8:53 am

      This is the best chin chin recipe I've tried. I got it right first time and I'm stuck. It comes out perfect!
      Thank you PreciousCore!😚

      Reply
      • Precious says

        December 14, 2020 at 9:54 am

        So happy to hear that, dear!

        Reply
    83. Michelle says

      November 18, 2021 at 5:36 am

      Thanks for the recipie. Please when using oil instead of butter what is the quantity? How many ml for lets say 0'5kg of flour?

      Reply
      • Precious says

        November 24, 2021 at 12:13 pm

        Mi Michelle sorry I haven't tested this recipe with oil.

        Reply
    84. mumu says

      December 10, 2022 at 10:53 am

      i hate you

      Reply
      • Precious says

        December 13, 2022 at 11:27 am

        I just said a prayer for you. May you find peace, joy, and laughter. Thank you for being here.

        Reply
    85. Dammy says

      December 15, 2022 at 5:13 am

      Hi precious i have not try your recipe but hope to do so this christmas

      Reply
      • Precious says

        December 16, 2022 at 1:43 pm

        Hi Dammy, please let me know how it goes.

        Reply
    86. Vilot ikose says

      December 22, 2022 at 6:56 am

      U r always reliable Precious

      Reply
      • Precious says

        December 22, 2022 at 12:19 pm

        Thank you, Vilot!

        Reply

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