Learn how to make Chin Chin that is flavorful, delightfully crunchy, and just sweet enough using simple, easy-to-find ingredients. Once you start snacking on this treat, it’s hard to stop.
Growing up in Cameroon, Chin Chin was a must at Christmas. This deep-fried snack, crisp like a cookie and rich in flavor, always signaled the start of the holiday season.
After making many batches over the years, I’m sharing a clear, step-by-step guide for making Chin Chin, a popular Central and West African snack. Below you’ll find everything you need to make a perfect batch at home.
This is one of my favorite African treats alongside Puff Puff and Mandazi.
Table of Contents
- Why You’ll Love This Recipe
- What is Chin Chin?
- What Does Chin Chin Taste Like?
- Chin Chin Recipe Step-By-Step
- Variations
- Watch How To Make Chin Chin
- Recipe FAQs
- Expert Tips
- More Snack Recipes To Try
- How To Make Chin Chin Recipe
Why You’ll Love This Recipe
Whether you grew up with Chin Chin or are trying it for the first time, this recipe is worth learning for several reasons:
- Full of flavor: These treats are rich and addictive—prepare to exercise restraint.
- Great snack: Serve Chin Chin with tea or a cold drink for an afternoon pick-me-up.
- Perfect gift: Pack Chin Chin in a jar with a ribbon for a thoughtful homemade present.
What is Chin Chin?
Chin Chin is a crunchy fried snack popular across Central and West Africa, including Nigeria, Ghana, and Cameroon. In French-speaking regions it’s sometimes called “Les Croquettes.”
The basic ingredients are simple: all-purpose flour, butter (or margarine), sugar, eggs, milk (often evaporated), baking powder, salt, and a flavoring such as nutmeg or vanilla.
Combined into a dough, rolled out, cut into shapes, then deep-fried, these ingredients yield Chin Chin that is crisp on the outside yet slightly tender to bite—exactly how it should be.
After frying, the pieces cool and become fully crunchy and delicious.
For exact ingredient amounts and the full recipe, see the recipe card below.
What Does Chin Chin Taste Like?
Chin Chin has a cake-like flavor with the texture of a crispy cookie. The final taste depends on any additional flavorings you add.
I like to add freshly grated nutmeg and a touch of orange zest for extra depth; those small additions make the snack especially irresistible. This recipe is ideal for holiday gatherings and special occasions. You can cut the dough into small squares, strips, or roll into little balls.
Note: a macro lens was used for some photos, so pieces may appear larger than they are in real life.
Chin Chin Recipe Step-By-Step
Make Chin Chin in four straightforward steps:
- Make the dough. Combine the dry ingredients, then add the wet ingredients and knead to form a firm dough.
- Roll and cut. Roll portions of dough to about 1/8 inch thick and cut into squares or strips with a knife or pizza cutter.
- Fry in hot oil. Heat oil to the right temperature and fry small batches so the pieces brown evenly without foaming.
- Drain and cool. Remove Chin Chin when golden brown, drain on paper towels, and allow to cool completely so they crisp up.
Tip: Let Chin Chin cool completely before sampling. They become much crunchier as they cool.
Variations
- Cinnamon Chin Chin: Add a teaspoon of cinnamon to the dough.
- Coconut Chin Chin: Substitute coconut milk for evaporated milk and add a little coconut extract.
- Savory Chin Chin: Omit the sugar and season with garlic and onion powder for a savory snack.
Watch How To Make Chin Chin
Recipe FAQs
Avoid overcrowding the pan and fry in small batches. Make sure the oil is hot enough before adding the dough and do not add too much at once—overcrowding causes foaming and uneven frying.
The correct balance of ingredients and proper cutting thickness produce Chin Chin that’s crisp yet not overly hard. Measure ingredients accurately and follow the recipe for best results.
Yes. For a baked version, increase the butter or margarine slightly to prevent the pieces from becoming too hard in the oven.
Expert Tips
- The dough should spring back when pressed. Sticky dough is too wet and won’t cut or fry well.
- If pieces are soft after cooling, they were either under-fried or cut too thick.
- Stir pieces gently as they fry to promote even browning.
- Add a spoonful of powdered milk for a richer, milky flavor.
- If cutting is difficult, form the dough into small balls by hand and fry them.
- Use good-quality softened butter instead of margarine for a deeper flavor.
- Make ahead: Prepare the dough and refrigerate overnight. Bring to room temperature before rolling, cutting, and frying.
More Snack Recipes To Try
How To Make Puff Puff
Mandazi – East African Doughnuts
Vitumbua – East African Coconut Rice Pancakes
Cameroon Doughnuts Recipe
This recipe was originally published in 2017 and has since been refined with clearer instructions, better dough proportions, and updated photos.
If you try this recipe please leave a rating. Ratings help others find the recipe and I appreciate your feedback!
How To Make Chin Chin
Ingredients
- 5 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon orange zest from one orange
- 1 cup evaporated milk not sweetened
- ½ cup margarine or softened salted butter
- 2 large eggs room temperature
- Neutral oil for frying canola or vegetable oil
Instructions
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1. In a large bowl or stand mixer, whisk together flour, sugar, baking powder, salt, grated nutmeg, and orange zest. Add evaporated milk, margarine, and eggs, then mix to form a dough. Knead by hand or with the mixer until smooth.
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2. Take a small portion of dough (about a golf ball), roll it to 1/8 inch thickness, and cut into squares or thin strips. Place cut pieces on a tray lined with parchment paper.
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3. Pour oil into a heavy-bottomed pot to about 4 inches. Heat on high for roughly 10 minutes, then reduce to medium. Fry Chin Chin in small batches, avoiding overcrowding. Fry until golden brown and drain on paper towels.
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4. Allow the pieces to cool completely so they crisp up. Store in an airtight container for up to a month. Enjoy with juice, milk, or your favorite drink.
Notes
2. Evaporated milk can be substituted with whole milk if preferred.