High Protein Nigerian Chin Chin
Elevate your snacking game with this *High Protein Nigerian Chin Chin*, a nourishing twist on the classic West African treat! Crafted with whole wheat flour and a generous boost of protein powder, this version packs a nutritional punch while retaining the iconic crispy, golden-brown texture and mildly sweet flavor. Spiced with hints of nutmeg and perfectly balanced with a buttery richness, this chin chin is not only satisfying but also a great option for those seeking high-protein snacks. Each batch is fried to perfection, delivering a delightful crunch in every bite. Serve it as a snack, dessert, or even a party treat, and enjoy the irresistible fusion of tradition and wholesome goodness. Whether you're meal-prepping or indulging in a guilt-free delight, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Protein powder (unflavored or vanilla)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Sugar
- 1 teaspoon Nutmeg
- 0.25 cup Butter
- 2 large Eggs
- 0.25 cup Whole milk
- 4 cups Vegetable oil (for frying)
Instructions
In a large bowl, sift together the whole wheat flour, protein powder, baking powder, salt, sugar, and nutmeg. Mix well to ensure even distribution of ingredients.
Cut the butter into small cubes and add it to the dry ingredients. Use your fingers to work the butter into the flour mixture until it resembles coarse breadcrumbs.
In a separate small bowl, beat the eggs and add the whole milk. Whisk them together until well combined.
Make a well in the center of the flour mixture and pour in the egg and milk mixture. Mix with a wooden spoon until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead gently for about 5 minutes until the dough is smooth and well combined.
Cover the dough with a clean damp cloth and let it rest for about 15 minutes.
After resting, roll out the dough to about 1/4 inch thick. Using a sharp knife or a dough cutter, cut the dough into small squares or strips, about 1x1 inch in size.
Heat the vegetable oil in a large, deep pan to 350°F (175°C). Fry the chin chin in batches, ensuring not to overcrowd the pan.
Fry until golden brown, about 2-3 minutes per batch, turning halfway through to ensure even cooking.
Remove from oil using a slotted spoon and drain on paper towels.
Allow to cool completely. Store in an airtight container to maintain crispiness.
Nutrition Facts
Calories |
10896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1016.9 g | 1304% | |
| Saturated Fat | 170.3 g | 852% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 112.7 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1030 mg | 79% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2424 mg | 52% | |
*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.
