Low Sodium Nigerian Chin Chin

Treat yourself to the crunch and nostalgia of *Low Sodium Nigerian Chin Chin*, a flavorful twist on the classic West African snack. This recipe is perfect for those seeking a heart-healthy alternative without sacrificing taste. Made with a simple combination of all-purpose flour, a hint of nutmeg, creamy evaporated milk, and unsalted butter, these golden-brown bites deliver a lightly sweet and spiced flavor in every crispy crunch. Rolled out and cut into bite-sized pieces, the dough is fried to perfection, creating a snack that's delightfully crisp on the outside and tender on the inside. Whether enjoyed alongside a cup of tea, as an on-the-go treat, or shared during celebrations, this low sodium recipe offers classic Chin Chin goodness with a diet-conscious twist. Easy to prepare and irresistibly moreish, it’s the perfect addition to your snack repertoire!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 500 grams all-purpose flour
• 100 grams sugar
• 100 grams unsalted butter
• 1 teaspoon baking powder
• 0.5 teaspoon nutmeg
• 120 milliliters evaporated milk
• 1 teaspoon vanilla extract
• 1000 milliliters vegetable oil for frying

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and nutmeg. Mix well to ensure an even distribution of the baking powder and spices.

Step 2

Cut the unsalted butter into small cubes and add them to the dry ingredients.

Step 3

Using your fingertips, rub the butter into the flour mixture until the mixture looks like coarse breadcrumbs.

Step 4

In a separate bowl, mix the evaporated milk with the vanilla extract.

Step 5

Create a well in the center of the dry ingredients and pour in the milk and vanilla mixture.

Step 6

Mix everything together until it forms a smooth dough. If the dough is too sticky, add a small amount of flour as needed.

Step 7

Transfer the dough to a floured surface and knead lightly for about 5 minutes until the dough is smooth and elastic.

Step 8

Roll out the dough to about 1/4 inch thick using a rolling pin.

Step 9

Cut the dough into small squares or rectangles using a sharp knife or a pizza cutter. The size of the squares can be adjusted based on preference.

Step 10

In a deep frying pan or pot, heat the vegetable oil over medium heat.

Step 11

Test the oil temperature by dropping a small piece of dough into the oil. If it rises to the top and starts to brown, the oil is ready.

Step 12

Carefully add the dough pieces into the hot oil in batches, ensuring not to overcrowd the pan. Fry them until they are golden brown, approximately 3-5 minutes per batch.

Step 13

Using a slotted spoon, remove the fried chin chin from the oil and drain on paper towels to remove excess oil.

Step 14

Allow the chin chin to cool completely before serving. Store any leftovers in an airtight container.

Nutrition Facts

Serving size	(1837.3g)

Amount per serving	% Daily Value*
Calories	11639.4

Total Fat 1091.2g	0%
Saturated Fat 194.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 226.5mg	0%
Sodium 619.8mg	0%
Total Carbohydrate 498.9g	0%
Dietary Fiber 13.8g	0%
Total Sugars 116.0g
Protein 62.1g	0%

Vitamin D 102.3IU	0%
Calcium 463.7mg	0%
Iron 23.7mg	0%
Potassium 996.6mg	0%

*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.

Source of Calories

Fat: 81.4%

Protein: 2.1%

Carbs: 16.5%