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.
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.
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!
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.
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 1/8 inch thick.
6. Cut into 1-inch squares or strips (about 1 by 5 inch).
7. Heat up oil in a frying pot or pan and fry until lightly golden in colour.
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.
Watch How to Make Chin Chin
In the YouTube video below you can watch me guide you how to make Chin Chin step by step!
How To Cut Chin Chin
1. Use a pasta maker.
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.
You could use your knife to cut beautiful Chin Chin as I do in this post.
3. Use a pizza cutter.
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 the 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).
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 are 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.
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 have’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.
It tastes like cake but it crunchy. Rich in flavour and so addictive. This is really the Best Chin Chin recipe ever!
- 4 cups all-purpose flour (1/2 kg or 500 grams)
- 1/2 cup granulated sugar ( 8 tablespoons)
- 1 cup evaporated milk 240 ml
- 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
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 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.
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.
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!
Recipe Video
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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.
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.
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.
Please ma I need u to enlighten me more on orange zest and how do I know the measurements
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.
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.
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?
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?
hi precious l luv ur page
the chin chin looks so yummy.
plz can u add me on whatsapp
08126775328.
Thanks Hannah!
Awwww finally found the chin chin recipe so happy and thank u. Can I use lait non sucre in place for the evaporated milk?
Hi Ashley, yes you can!
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 .
You should definitely try making yours, dear. Totally worth the effort!
Crunchy! Tastes like cake! I am completely sold! And intrigued by this African snack.
Cakespy, it is epic! Thank you for stopping by.
Hello, please I want to try your recipe. For the milk, should I use liquid or powdered.
Liquid milk – the kind in cans called evaporated milk.
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
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. 💜
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
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
Hi, this chin chin is crunchy but not very hard. It’s not soft either.
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.
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
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.
Hi Precious,
I appreciate, now I get the accurate measurement for the ingredient. Will get it right this time. Keep well.Thanks .
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.
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.
Awwww, thank you so much, Ivy!
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?
Hi Frances, you put the zest as it is into the dough. Please let me know if you have any further questions.
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.
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.
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!
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.
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
I’m working on that, dear.
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!!!
Wow Clotilde! This makes me so happy, dear. Go on and conquer your snack-making project. Thank you so much for letting me know!
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.
Honestly I’m over ready this Christmas, thank you ma’am, God bless you.
You are welcome, dear Mary.
Wow!!!! Thanks very much. I love it.
Glad you do!
Hello precious, thanks for the receipe. I want to know if I kind as well use salted butter?
Hi Rita, yes you can. It might taste slightly more salty than the one with unsalted butter but that is totally fine.
I love this
Thanks Bree!
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..
Yasss!! Thanks for the feedback, Sally.
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!
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.
hello Sis, I just watched your video. Can I bake my chinchin instead of frying? will it come out nice?
Yes sis, you can definitely bake it. Arrange on a single layer and bake lightly.
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?
Hi Stella, my recipe uses 4 cups of flour so follow all the measurements in my recipe and you are good.
again how will I cut it to get it exactly like yours
Use a pasta maker if you can. Watch the video in the post to see how I use it.
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.
Awww so happy to hear that, dear. Thanks for coming back to let me know.
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 [email protected]
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.
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?
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.
Ok auntie precious.But your recipe is perfect.The dough is so easy to roll out.its really beautiful.
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…
Thank you so much for this recipe…Thank you! !
You are so welcome, Tarrah! Thanks for the feedback!
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
You are welcome, dear. Wishing you the best with your business.
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…
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.
Thank you for this recipe. I have learnt a lot. Please can you add me to your whatsapp group. Thank you.
Hi Juliet, glad you learned much. Sorry, I don’t have a What’s App group.
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
Awww glad you love my recipes, Emmanuela. Thank you!
oh my God i love ur handwork sweet sis, i will try making it right a way
Thanks, Emeldine!
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.
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.
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.
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.
Wow, this is sooo nice, i’m so gonna try this recipe.. Thanks ma for sharing
Hope you enjoy, Blessyn!
hi chef. can I use lemon zest in place of orange zest?
Yes, you definitely can!
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.
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!
WAW awesome recipe…..well done Precious
Thanks, Delight!
Please what do you mean by the chinchin is too rich. I’m having similar challenges of the chinchin scattering.
Kike, did you follow my exact recipe? With this recipe, your chin chin won’t scatter.
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
Thanks so much for the feedback, Chioma! God bless you too.
Hi Precious! Thanks for the great work. I noticed water is not included in your recipe. Can I make the dough without adding water?
Yes, you can. No water is needed in this recipe.
Thanks for the full explanation, I will try this, but is it lime Orange or just Orange??
Just orange.
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
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.
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.
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
You are most welcome, Chioma. Thanks for leaving a comment.
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
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.
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?
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
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
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.
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
So glad to know, Lex. Adding cinnamon is such a great idea. Thank you for coming back to let me know.
The chin chin is nice I so much love eating chin chin pls add me up on whatapp dis my no 08091348177
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
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.
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?
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?
Hi, you can omit the nutmeg.
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..
pls ma how do I get the Orange zest,thanks
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.
Awww God bless you too.
Please can you still add a pinch of salt when mixing,if you are using a salted butter?
Hi Vicky, you could still add a pinch of salt if you like.
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
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.
Please can someone help me on how to make chin chin strong after baking it.Thanks
Thanks so much! truly the best recipe. My chinchin came out perfect.
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!
Best recipe ever
Thank you so much, Jules!
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.
Goodmorning, please do I need yo sift the dry ingredients for chin chin?
Hi Ada, that is not necessary.
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?
I want to be your distributor what does it cost
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
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.
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
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.