Low Sodium Nigerian Chin Chin
Delight in the crunchy goodness of **Low Sodium Nigerian Chin Chin**, a flavorful twist on the classic West African snack! Perfectly spiced with a hint of nutmeg and sweetened just right, this version prioritizes a healthier approach by keeping sodium levels to a minimum without compromising on taste. Made with wholesome all-purpose flour, creamy evaporated milk, and rich unsalted butter, the dough is fried to golden perfection, creating irresistibly crisp, bite-sized treats. Whether as a tea-time snack, a festive favorite, or a portable indulgence, this low-sodium chin chin is a celebration of texture and flavor. Plus, it’s easy to make, requiring just 20 minutes of prep time and staple pantry ingredients. Serve it freshly made or store in an airtight container for a longer-lasting treat that satisfies every craving. **Keywords: low sodium snack, Nigerian chin chin, crunchy African snack, easy fried dough recipe, nutmeg-spiced treat.**
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams sugar
- 100 grams unsalted butter
- 1 teaspoon baking powder
- 0.5 teaspoon nutmeg
- 120 milliliters evaporated milk
- 1 teaspoon vanilla extract
- 1000 milliliters vegetable oil for frying
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and nutmeg. Mix well to ensure an even distribution of the baking powder and spices.
Cut the unsalted butter into small cubes and add them to the dry ingredients.
Using your fingertips, rub the butter into the flour mixture until the mixture looks like coarse breadcrumbs.
In a separate bowl, mix the evaporated milk with the vanilla extract.
Create a well in the center of the dry ingredients and pour in the milk and vanilla mixture.
Mix everything together until it forms a smooth dough. If the dough is too sticky, add a small amount of flour as needed.
Transfer the dough to a floured surface and knead lightly for about 5 minutes until the dough is smooth and elastic.
Roll out the dough to about 1/4 inch thick using a rolling pin.
Cut the dough into small squares or rectangles using a sharp knife or a pizza cutter. The size of the squares can be adjusted based on preference.
In a deep frying pan or pot, heat the vegetable oil over medium heat.
Test the oil temperature by dropping a small piece of dough into the oil. If it rises to the top and starts to brown, the oil is ready.
Carefully add the dough pieces into the hot oil in batches, ensuring not to overcrowd the pan. Fry them until they are golden brown, approximately 3-5 minutes per batch.
Using a slotted spoon, remove the fried chin chin from the oil and drain on paper towels to remove excess oil.
Allow the chin chin to cool completely before serving. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
11639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1091.2 g | 1399% | |
| Saturated Fat | 194.0 g | 970% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 76% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 498.9 g | 181% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 116.0 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 464 mg | 36% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 997 mg | 21% | |
*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.
