Sugar-Free Nigerian Chin Chin
Indulge in the delightful crunch of Sugar-Free Nigerian Chin Chin, a healthier twist on the popular West African snack that’s both guilt-free and irresistibly tasty. Made with all-purpose flour, powdered erythritol, and unsweetened almond milk, this sugar-free version retains the rich, buttery flavor and crispy texture of the traditional recipe while catering to those seeking low-sugar or diabetic-friendly options. Infused with warm notes of nutmeg and vanilla, these bite-sized treats are perfect for sharing at gatherings or enjoying solo with a cup of tea. With a quick prep time and a golden, deep-fried finish, this recipe is perfect for anyone craving a sweet-savory snack without the added sugar. Store these crunchy delights in an airtight container for a lasting treat that satisfies without compromise!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 75 grams Powdered erythritol
- 130 milliliters Unsweetened almond milk
- 100 grams Butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 500 milliliters Vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, powdered erythritol, baking powder, salt, and nutmeg. Mix well to combine thoroughly.
Cut the butter into small cubes and add to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, beat the egg and add the unsweetened almond milk and vanilla extract.
Make a well in the center of the flour mixture and pour in the wet ingredients. Mix until a dough forms. If the dough is too sticky, add a little more flour; if too dry, add a few drops of almond milk until the dough comes together.
Dust a clean work surface with flour and knead the dough lightly for about 2-3 minutes until smooth.
Roll out the dough to about 1/4-inch thickness. Use a knife or pastry cutter to cut the dough into small squares or strips as desired.
Heat the vegetable oil in a deep pan over medium heat until hot. You can test the oil temperature by dropping a small piece of dough into it; it should sizzle and rise to the top immediately.
Fry the chin chin in batches to avoid overcrowding the pan. Fry until golden brown, about 5-7 minutes, turning occasionally for even cooking.
Use a slotted spoon to remove the chin chin from the oil and drain on paper towels to remove excess oil.
Allow the chin chin to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
6490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.6 g | 691% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 288.9 g | ||
| Cholesterol | 454 mg | 152% | |
| Sodium | 2351 mg | 102% | |
| Total Carbohydrate | 460.7 g | 168% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 2.3 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 348 mg | 27% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 687 mg | 15% | |
*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.
