Low Sodium Nigerian Chinchin
Savor the irresistible crunch of **Low Sodium Nigerian Chinchin**, a delightful West African snack that's perfect for guilt-free indulgence. This homemade recipe transforms the beloved staple into a healthier treat, using unsalted butter and carefully balanced ingredients to create a lower-sodium version without compromising flavor. Fragrant nutmeg and vanilla infuse each bite with subtle warmth, while the simple dough comes together effortlessly with pantry staples like all-purpose flour and whole milk. The golden-brown chinchin is fried to perfection, delivering a satisfying crunch that's great for parties, snacking, or sharing with loved ones. Serve these bite-sized treats alongside tea or coffee, or enjoy them straight from the airtight container—they’re irresistibly addictive! Perfect for health-conscious foodies and fans of African cuisine, this recipe celebrates traditional flavors in a modern, heart-friendly way.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams all-purpose flour
- 120 grams unsalted butter
- 100 grams granulated sugar
- 100 milliliters whole milk
- 2 pieces large eggs
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 500 milliliters vegetable oil for frying
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and freshly grated nutmeg. Stir these dry ingredients together until evenly mixed.
Cut the unsalted butter into small cubes and add them to the flour mixture. Use your fingers or a pastry cutter to rub in the butter until the mixture resembles coarse crumbs.
In a separate bowl, beat the eggs and add the whole milk and vanilla extract. Stir until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix together with a wooden spoon until a dough begins to form.
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Do not overwork the dough.
Divide the dough into smaller portions for easier handling. Roll each portion out to about a 1/4 inch thickness using a rolling pin.
Using a sharp knife or a pastry cutter, cut the rolled-out dough into small squares or rectangles, about 1 inch in size.
Heat the vegetable oil in a deep pan or fryer over medium heat. Test the oil by dropping a small piece of dough; it should sizzle and rise to the top.
Carefully drop a batch of the cut dough pieces into the hot oil, being careful not to overcrowd the pan. Fry until they turn golden brown, about 3-4 minutes per batch.
Use a slotted spoon to remove the fried chinchin from the oil and drain them on a plate lined with paper towels.
Allow the chinchin to cool completely before serving. Store in an airtight container to maintain freshness.
Nutrition Facts
Calories |
7226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 620.7 g | 796% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 415.7 g | 151% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 106.4 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 268 mg | 21% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 764 mg | 16% | |
*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.
