Dairy-Free Nigerian Chin Chin
Indulge in the irresistible crunch and nostalgic flavors of Dairy-Free Nigerian Chin Chin, a beloved West African snack made with a modern plant-based twist. This dairy-free version swaps traditional ingredients for vegan butter and keeps the recipe naturally lactose-free, perfect for those with dietary restrictions. Boasting a delightful blend of nutmeg, vanilla, and just the right sweetness, these bite-sized fried treats are golden brown, crispy on the outside, and tender on the inside. Easy to prepare with simple pantry staples, Dairy-Free Nigerian Chin Chin is ideal for festive gatherings or a quick indulgence stored fresh in an airtight container. Whether enjoyed as an everyday snack or shared during special celebrations, this recipe celebrates texture, tradition, and taste in every crunchy bite!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 150 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Nutmeg
- 100 grams Vegan butter
- 175 milliliters Water
- 1 teaspoon Vanilla extract
- 1000 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and nutmeg.
Add the vegan butter into the flour mixture. Use your fingers to mix and crumble the butter into the flour until the mixture resembles fine breadcrumbs.
Make a well in the center of the mixture and pour in the water and vanilla extract. Mix everything together to form a smooth and stretchy dough.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth.
Using a rolling pin, roll out the dough to about 0.5 cm (1/4 inch) thickness.
Cut the rolled out dough into small squares or rectangles, approximately 1.5 cm (0.5 inch) wide.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat. To check if the oil is ready, drop a small piece of dough into the oil. If it starts to sizzle and brown, the oil is ready.
Carefully add a batch of chin chin pieces into the hot oil, stirring occasionally to ensure even cooking.
Fry the chin chin pieces until they are golden brown, approximately 5 to 7 minutes.
Use a slotted spoon to remove the fried chin chin from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat the frying process for any remaining dough pieces.
Allow the chin chin to cool completely before serving. Store in an airtight container to maintain freshness.
Nutrition Facts
Calories |
11710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1083.4 g | 1389% | |
| Saturated Fat | 193.8 g | 969% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1696 mg | 74% | |
| Total Carbohydrate | 534.7 g | 194% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 151.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
