Vegan Nigerian Chin Chin
Discover the delicious crunch of Vegan Nigerian Chin Chin, a plant-based twist on the classic West African snack! These golden, bite-sized treats are made with all-purpose flour, creamy coconut milk, and fragrant nutmeg, offering a hint of sweetness and spice in each irresistible bite. This recipe is completely egg-free and dairy-free, yet still delivers the signature crispiness you've come to love. Perfectly fried to a golden brown, these addictive morsels make for a fantastic snack or dessert, and they're easy to prepare with just 30 minutes of prep time. Whether you’re hosting a get-together or simply satisfying a sweet tooth, this vegan version of Nigerian Chin Chin is sure to impress while staying true to its traditional roots. Store them in an airtight container for up to two weeks and enjoy a taste of Nigeria any time you crave a crunchy delight! Keywords: vegan chin chin, Nigerian snacks, dairy-free recipes, plant-based African cuisine, crispy vegan desserts.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 100 grams Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 150 milliliters Coconut milk
- 100 grams Vegan margarine
- 1 teaspoon Vanilla extract
- 1 liter Vegetable oil
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, ground nutmeg, and salt. Mix thoroughly to ensure even distribution of the ingredients.
Cut the vegan margarine into small pieces and add it to the dry ingredients. Use your fingers to gently rub the margarine into the flour mixture until it resembles coarse breadcrumbs.
In a separate bowl, mix together the coconut milk and vanilla extract.
Gradually add the wet mixture into the dry ingredients, mixing well with your hands or a spoon until it forms a stiff dough. Be careful not to overmix.
Transfer the dough onto a lightly floured surface and knead for about 1-2 minutes until smooth.
Roll out the dough to about 1/4 inch thickness using a rolling pin. Use a sharp knife or a pizza cutter to cut the dough into small squares or rectanglular strips, approximately 1 inch in size.
In a deep frying pan or pot, heat the vegetable oil over medium heat until it reaches approximately 350°F (175°C). To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the top instantly.
Carefully add the cut dough pieces into the hot oil in small batches, avoiding overcrowding. Fry until they turn golden brown, which should take about 5-7 minutes per batch.
Using a slotted spoon, remove the chin chin from the oil and drain on a plate lined with paper towels to absorb excess oil.
Allow the chin chin to cool completely before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
10573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 968.3 g | 1241% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 568.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 498.6 g | 181% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 112.2 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 23.3 mg | 129% | |
| 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.
