Low Sodium Nigerian Chinchin

Discover the rich, buttery delight of Low Sodium Nigerian Chinchin—an irresistible twist on a beloved West African treat. This easy recipe retains all the traditional crispness and flavor, while significantly reducing sodium, making it perfect for those watching their salt intake. Crafted with fragrant nutmeg, a hint of vanilla, and golden-fried to perfection, these bite-sized snacks are a perfect balance of sweetness and crunch. Whether served at festive gatherings or enjoyed as an everyday indulgence, Low Sodium Nigerian Chinchin is a healthier yet equally satisfying way to enjoy this classic delicacy. With simple pantry staples and step-by-step instructions, you can create this crowd-pleaser in under an hour—perfect for any occasion.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 400 grams all-purpose flour
• 120 grams unsalted butter
• 100 grams granulated sugar
• 100 milliliters whole milk
• 2 pieces large eggs
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 500 milliliters vegetable oil for frying

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and freshly grated nutmeg. Stir these dry ingredients together until evenly mixed.

Step 2

Cut the unsalted butter into small cubes and add them to the flour mixture. Use your fingers or a pastry cutter to rub in the butter until the mixture resembles coarse crumbs.

Step 3

In a separate bowl, beat the eggs and add the whole milk and vanilla extract. Stir until well combined.

Step 4

Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix together with a wooden spoon until a dough begins to form.

Step 5

Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Do not overwork the dough.

Step 6

Divide the dough into smaller portions for easier handling. Roll each portion out to about a 1/4 inch thickness using a rolling pin.

Step 7

Using a sharp knife or a pastry cutter, cut the rolled-out dough into small squares or rectangles, about 1 inch in size.

Step 8

Heat the vegetable oil in a deep pan or fryer over medium heat. Test the oil by dropping a small piece of dough; it should sizzle and rise to the top.

Step 9

Carefully drop a batch of the cut dough pieces into the hot oil, being careful not to overcrowd the pan. Fry until they turn golden brown, about 3-4 minutes per batch.

Step 10

Use a slotted spoon to remove the fried chinchin from the oil and drain them on a plate lined with paper towels.

Step 11

Allow the chinchin to cool completely before serving. Store in an airtight container to maintain freshness.

Nutrition Facts

Serving size	(1333.9g)

Amount per serving	% Daily Value*
Calories	7226.2

Total Fat 620.7g	0%
Saturated Fat 137.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 650.1mg	0%
Sodium 652.4mg	0%
Total Carbohydrate 415.7g	0%
Dietary Fiber 11.3g	0%
Total Sugars 106.4g
Protein 57.7g	0%

Vitamin D 125.4IU	0%
Calcium 267.6mg	0%
Iron 20.6mg	0%
Potassium 763.9mg	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: 74.7%

Protein: 3.1%

Carbs: 22.2%