Sugar-Free Nigerian Chin Chin

Indulge in the crispy, golden perfection of Sugar-Free Nigerian Chin Chin, a guilt-free twist on a beloved West African snack. This recipe swaps traditional sugar for powdered erythritol, making it a diabetic-friendly and low-calorie treat without compromising on flavor. Infused with warm notes of nutmeg and vanilla, the dough is lightly kneaded, rolled out, and cut into bite-sized pieces before being fried to crunchy perfection. These irresistible morsels are made with unsweetened almond milk for a touch of creaminess and a healthier twist. Perfect for festive gatherings, afternoon tea, or simply satisfying your craving for a crunchy snack, this sugar-free version retains all the charm of the classic recipe while catering to modern dietary needs. Easy to prepare and store, Sugar-Free Nigerian Chin Chin is proof that traditional comfort food can be reimagined for a healthier lifestyle.

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, powdered erythritol, baking powder, salt, and nutmeg. Mix well to combine thoroughly.

Step 2

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.

Step 3

In a separate bowl, beat the egg and add the unsweetened almond milk and vanilla extract.

Step 4

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.

Step 5

Dust a clean work surface with flour and knead the dough lightly for about 2-3 minutes until smooth.

Step 6

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.

Step 7

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.

Step 8

Fry the chin chin in batches to avoid overcrowding the pan. Fry until golden brown, about 5-7 minutes, turning occasionally for even cooking.

Step 9

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

Step 10

Allow the chin chin to cool completely before serving or storing in an airtight container.

Nutrition Facts

Serving size	(1350.8g)

Amount per serving	% Daily Value*
Calories	6489.9

Total Fat 538.6g	0%
Saturated Fat 111.8g	0%
Polyunsaturated Fat 288.9g
Cholesterol 454.5mg	0%
Sodium 2351.1mg	0%
Total Carbohydrate 460.7g	0%
Dietary Fiber 13.8g	0%
Total Sugars 2.3g
Protein 60.0g	0%

Vitamin D 118.0IU	0%
Calcium 348.3mg	0%
Iron 24.6mg	0%
Potassium 687.4mg	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: 69.9%

Protein: 3.5%

Carbs: 26.6%