Paleo Nigerian Chin Chin
Experience the irresistible crunch of Paleo Nigerian Chin Chin, a wholesome twist on the beloved West African snack! This gluten-free, grain-free treat is crafted with nutrient-rich almond flour, coconut flour, and arrowroot starch, giving it the perfect texture without sacrificing traditional flavors. Sweetened naturally with coconut sugar, and spiced delicately with nutmeg, these bite-sized pieces are fried to golden perfection using palm shortening or clarified butter, ensuring they're paleo-friendly. Perfect for snacking or sharing, this recipe delivers the nostalgic joy of chin chin while staying aligned with clean eating principles. Ready in just 40 minutes, it’s a healthier take on one of Nigeria's most cherished snacks!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.25 cup Arrowroot starch
- 0.5 cup Coconut sugar
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Sea salt
- 2 large Eggs
- 0.25 cup Coconut oil
- 1 teaspoon Vanilla extract
- 1 cup Palm shortening or clarified butter (ghee) for frying
Instructions
In a large mixing bowl, whisk together the almond flour, coconut flour, arrowroot starch, coconut sugar, baking soda, ground nutmeg, and sea salt until well combined.
In a separate smaller bowl, beat the eggs. Add coconut oil and vanilla extract, mixing until smooth.
Pour the wet ingredients into the dry ingredients and mix using a spatula until a dough forms. If the dough is too sticky, you can add a tablespoon of arrowroot starch at a time until you reach a rollable consistency.
Transfer the dough onto a flat surface lightly dusted with arrowroot starch. Roll out the dough to about 1/4 inch thickness.
Using a sharp knife or a pizza cutter, cut the rolled dough into small squares or strips, about 1/2 inch in size.
Heat the palm shortening or clarified butter in a deep pan over medium heat. Ensure the oil is hot enough by dropping a small piece of dough into it; it should sizzle and rise to the top.
Fry the Chin Chin pieces in batches, ensuring not to overcrowd the pan. Stir occasionally until they turn golden brown, approximately 5 minutes per batch.
Remove the cooked Chin Chin with a slotted spoon and place them on a plate lined with paper towels to soak up any excess oil.
Allow to cool completely and crisp up before serving. Enjoy your Paleo Nigerian Chin Chin as a delightful snack!
Nutrition Facts
Calories |
4781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.7 g | 523% | |
| Saturated Fat | 183.2 g | 916% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 131.3 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 508 mg | 39% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 542 mg | 12% | |
*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.
