Vegan Nigerian Chin Chin
Experience the irresistible crunch of Vegan Nigerian Chin Chin, a plant-based twist on a beloved West African snack. Made with a delightful blend of all-purpose flour, aromatic nutmeg, and creamy coconut milk, this recipe offers a perfectly balanced sweetness and a hint of warm spice in every bite. The crisp, golden squares are fried to perfection in vegetable oil, delivering a satisfyingly crunchy texture that's impossible to resist. This vegan version swaps traditional dairy ingredients for coconut milk and vegan margarine, making it ideal for those seeking a dairy-free alternative without sacrificing flavor. Perfect as a tea-time treat, party snack, or holiday indulgence, this easy-to-make chin chin recipe is sure to become a favorite. Plus, it stores well for up to two weeks, meaning you can enjoy its deliciously addictive taste for days to come!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a separate bowl, mix together the coconut milk and vanilla extract.
Step 4
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.
Step 5
Transfer the dough onto a lightly floured surface and knead for about 1-2 minutes until smooth.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Using a slotted spoon, remove the chin chin from the oil and drain on a plate lined with paper towels to absorb excess oil.
Step 10
Allow the chin chin to cool completely before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | (1810.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10572.7 |
| Total Fat 968.3g | 0% |
| Saturated Fat 141.5g | 0% |
| Polyunsaturated Fat 568.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2305.3mg | 0% |
| Total Carbohydrate 498.6g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 112.2g | |
| Protein 51.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 81.8mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 687.3mg | 0% |
Source of Calories