Gluten-Free Nigerian Chin Chin
Delight your taste buds with this irresistible recipe for **Gluten-Free Nigerian Chin Chin**, a crunchy and addictive West African snack that’s perfect for any occasion. This gluten-free twist on the classic Nigerian treat retains all the traditional flavors, including the warm aroma of nutmeg and a subtle sweetness from granulated sugar. Made with easy-to-handle gluten-free dough and fried to golden perfection, each piece delivers a satisfying crunch that’s naturally gluten-free and utterly delicious. With just a handful of pantry staples—like gluten-free all-purpose flour, unsalted butter, and milk—this recipe is both accessible and quick to prepare, making it a fantastic option for anyone avoiding gluten. Ideal as a snack, dessert, or even as a party nibble, this version of chin chin is sure to be a crowd-pleaser. Serve it fresh or store it in an airtight container for an on-the-go munch that stays crisp for days!
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Recipe Information
Ingredients
- 450 grams Gluten-Free All-Purpose Flour
- 100 grams Granulated Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Nutmeg
- 1 pinch Salt
- 100 grams Unsalted Butter
- 2 large Eggs
- 120 milliliters Milk
- 1 liter Vegetable Oil
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, baking powder, nutmeg, and a pinch of salt. Mix well to ensure all dry ingredients are evenly distributed.
Cut the unsalted butter into small cubes and add to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
In a separate small bowl, beat the eggs and then add the milk. Whisk together until fully combined.
Make a well in the center of the flour mixture and pour in the egg and milk mixture. Gently stir with a wooden spoon until a dough forms.
Transfer the dough to a lightly floured surface and knead gently for about 5 minutes. The dough should be smooth and pliable but not sticky.
Divide the dough into four portions. Roll out each portion to about 1/4 inch thickness using a rolling pin.
Using a sharp knife or pizza cutter, cut the rolled dough into small squares or rectangles, about 1 inch in size.
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
Carefully place a small batch of the cut dough pieces into the hot oil, ensuring not to overcrowd the pan. Fry the chin chin pieces until golden brown, about 2-3 minutes per batch.
Using a slotted spoon, remove the fried chin chin and drain on paper towels to remove excess oil.
Repeat the frying process with the remaining dough pieces, adjusting the heat as necessary to maintain the oil temperature.
Allow the chin chin to cool completely before serving. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
10555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 987.7 g | 1266% | |
| Saturated Fat | 182.4 g | 912% | |
| Polyunsaturated Fat | 568.2 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 505.9 g | 184% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 107.8 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 281 mg | 22% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 360 mg | 8% | |
*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.
