Nut-Free Nigerian Chinchin
Indulge in the crispy, golden delights of Nut-Free Nigerian Chinchin—a beloved West African snack reimagined for those with nut allergies. This nut-free version retains all the irresistible charm of the traditional recipe, featuring a buttery, lightly sweet dough made from all-purpose flour, sugar, and eggs, with a touch of baking powder for a perfectly tender crunch. Rolled, cut into bite-sized squares, and fried to a rich golden brown, these addictive morsels are the ultimate crowd-pleaser. Perfect as a party treat, tea-time snack, or quick bite on the go, this easy-to-follow recipe comes together with pantry staples in under an hour. Enjoy fresh or store in an airtight container to keep the chinchin crisp and flavorful for days. Your taste buds—and your guests—will thank you!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Unsalted butter (room temperature)
- 2 Large eggs
- 120 milliliters Whole milk
- 1000 milliliters Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to ensure even distribution of the ingredients.
Cut the unsalted butter into small cubes and add to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles fine breadcrumbs.
In a separate bowl, beat the eggs and milk together until well combined.
Make a well in the center of the flour mixture and gradually add the egg and milk mixture, mixing with a wooden spoon until a dough starts to form.
Transfer the dough onto a lightly floured surface and knead gently until smooth and elastic, but do not overwork the dough.
Cover the dough with a clean cloth and allow it to rest for about 10 minutes.
Roll out the rested dough to a thickness of about 1/4 inch using a rolling pin.
Using a sharp knife or a pastry cutter, cut the rolled-out dough into small 1-inch squares or desired shape.
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Test by adding a small piece of dough; it should sizzle and float to the surface.
Fry the chinchin in batches, being careful not to overcrowd the pan, until golden brown and crispy on both sides, about 4 to 5 minutes per batch.
Using a slotted spoon, transfer the fried chinchin onto a paper towel-lined plate to drain excess oil.
Allow them to cool completely. Serve as a snack or store in an airtight container to retain freshness.
Nutrition Facts
Calories |
11707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1099.5 g | 1410% | |
| Saturated Fat | 200.2 g | 1001% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 491.5 g | 179% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 107.1 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 297 mg | 23% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 881 mg | 19% | |
*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.
