Chin Chin

4.47 from 13 votes

These are very crunchy, sweet and melt-in-your-mouth West African snacks.

Prep Time30

Cook Time35

Total Time1 5

Course: Snack

Cuisine: African

Servings: people

Calories: 336kcal

Author: Claudy

Mix all the dry ingredients in a bowl and set aside.
Add the milk, eggs, melted butter in a bowl and whisk.
Combine the dry and wet ingredients and mix using your hands or a mixer. Mix until a perfect dough is formed.
The dough should not be soft and sticky. It should be a little firm to touch so that when you press it with your finger, the dent should spring back up. If the dough is very wet and sticky, add flour.
Wrap it in a cling film or cover it with a cloth and let it rest for 5 minutes on the kitchen counter.
Dust your working surface with flour, and roll out the dough to be at least ½ inch thick.
Using a pizza cutter or knife, divide or cut horizontally and vertically, so it gives you a square like shape.
Sprinkle a bowl with flour and transfer the chin chin squares. Also, sprinkle some flour on the squares to prevent them from sticking.
Heat oil on medium heat and fry until golden brown. Keep stirring from time to time so they all have a uniform colour. Chin chin is soft from the oil but hardens when cool.
Remove and transfer in an absorbent paper. Let it cool, then serve or preserve in an airtight container or plastic bag.