Vegan Nigerian Chinchin
Indulge in the irresistible crunch of Vegan Nigerian Chinchin, a plant-based twist on the classic West African snack. This dairy-free recipe combines aromatic spices like cinnamon and nutmeg with creamy almond milk and rich vegan butter to create a perfectly tender yet crisp dough. Deep-fried to golden perfection, these delightful bite-sized treats are easy to make and ideal for snacking, festive gatherings, or satisfying your sweet tooth. With just 25 minutes of prep time and a wonderfully short frying process, you'll have a batch of crunchy, spiced goodness ready to share—or keep all to yourself! Whether you’re familiar with Nigerian cuisine or exploring global vegan recipes, this chinchin is sure to become a favorite go-to.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 100 grams Caster sugar
- 120 milliliters Almond milk
- 100 grams Vegan butter
- 1 teaspoon Vanilla extract
- 1 liter Vegetable oil
Instructions
In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Mix well until all dry ingredients are evenly distributed.
In a separate bowl, cream together the sugar and vegan butter using a wooden spoon or an electric mixer until smooth and fluffy.
Add the almond milk and vanilla extract to the creamed mixture and stir until well combined.
Gradually add the dry ingredients to the wet mixture, stirring continuously until a dough forms. The dough should be smooth and slightly firm.
Dust your work surface with a little flour and roll out the dough to a 1/4 inch (about 0.6 cm) thickness.
Using a sharp knife or pizza cutter, slice the dough into small squares or rectangles to your desired size. Traditionally, chinchin pieces are about 1 inch (2.5 cm) in length.
In a deep saucepan, heat the vegetable oil over medium heat until it reaches about 350°F (180°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil; it should sizzle and rise to the surface almost immediately.
Carefully drop a batch of the dough pieces into the hot oil, making sure not to overcrowd the pan. Fry for about 3-5 minutes or until they are golden brown, stirring occasionally to ensure even cooking.
Use a slotted spoon to remove the chinchin from the oil and place them on a paper towel-lined plate to drain any excess oil.
Allow the chinchin to cool completely, as they will become crunchier as they cool. Serve as a snack or dessert and enjoy!
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.9 g | 124% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 10.2 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 48 mg | 1% | |
*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.
