Gluten-Free Nigerian Chinchin
Delight in the crispy, golden perfection of Gluten-Free Nigerian Chinchin, a modern twist on a beloved West African snack! Made with a blend of rice and cassava flours, this recipe delivers the classic crunchy texture and mildly sweet flavor of traditional chinchin while catering to gluten-free diets. Infused with warm spices like cinnamon and nutmeg, every bite is an irresistible balance of sweetness and spice. The dough is easy to prepare, cut into bite-sized pieces, and deep-fried to achieve its signature crispiness. Perfect as a party treat, tea-time snack, or a festive addition to your holiday spread, this gluten-free chinchin is sure to please everyone. Whether served fresh or stored in an airtight container for later, it’s a crowd-pleasing nibble that celebrates the vibrant flavors of Nigerian cuisine.
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Recipe Information
Ingredients
- 1.5 cups Rice flour
- 0.5 cups Cassava flour
- 0.5 cups Sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon powder
- 0.25 teaspoon Nutmeg
- 0.25 cup Butter (unsalted, softened)
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 2 tablespoons Milk (or milk substitute)
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine rice flour, cassava flour, sugar, baking powder, salt, cinnamon, and nutmeg. Mix well to ensure even distribution of ingredients.
Add the softened butter to the flour mixture and use your fingers to rub it in until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the eggs, vanilla extract, and milk until well combined.
Form a well in the center of the flour mixture and pour in the egg mixture.
Stir the wet ingredients into the dry ingredients using a wooden spoon or spatula, until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead gently until smooth and pliable, about 3-5 minutes. If too sticky, sprinkle in a little more rice flour.
Roll the dough out with a rolling pin until it reaches a thickness of about 1/4 inch.
Using a sharp knife or a dough cutter, cut the rolling dough into small squares or strips of your desired size.
In a deep pot, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C).
Carefully drop a small batch of the dough pieces into the hot oil, being careful not to overcrowd the pot.
Fry the chinchin for about 5-7 minutes or until golden brown, stirring occasionally for even cooking.
Once fried, use a slotted spoon to remove the chinchin and place it on a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining dough pieces in batches.
Allow the chinchin to cool completely before serving. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
10180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1007.2 g | 1291% | |
| Saturated Fat | 169.9 g | 850% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 342.2 g | 124% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 104.4 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 528 mg | 11% | |
*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.
