Vegan Nigerian Chinchin
Discover the irresistible crunch of Vegan Nigerian Chinchin, a plant-based twist on the beloved West African snack. These bite-sized fried treats are delicately spiced with cinnamon and nutmeg, offering a warm, aromatic flavor in every crispy bite. Made with a simple dough of all-purpose flour, vegan butter, and almond milk, this dairy-free recipe is perfect for those seeking both indulgence and inclusivity. The golden, flaky chinchin pairs wonderfully with tea or coffee and can be enjoyed as a snack, dessert, or even packaged as a thoughtful edible gift. With just 25 minutes of prep time and a few pantry staples, you can bring the authentic taste of Nigerian cuisine into your home, vegan-style!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt. Mix well until all dry ingredients are evenly distributed.
Step 2
In a separate bowl, cream together the sugar and vegan butter using a wooden spoon or an electric mixer until smooth and fluffy.
Step 3
Add the almond milk and vanilla extract to the creamed mixture and stir until well combined.
Step 4
Gradually add the dry ingredients to the wet mixture, stirring continuously until a dough forms. The dough should be smooth and slightly firm.
Step 5
Dust your work surface with a little flour and roll out the dough to a 1/4 inch (about 0.6 cm) thickness.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Allow the chinchin to cool completely, as they will become crunchier as they cool. Serve as a snack or dessert and enjoy!
Nutrition Facts
| Serving size | (1786.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10591.9 |
| Total Fat 969.1g | 0% |
| Saturated Fat 177.4g | 0% |
| Polyunsaturated Fat 568.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2350.0mg | 0% |
| Total Carbohydrate 496.1g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 110.3g | |
| Protein 52.5g | 0% |
| Vitamin D 39.6IU | 0% |
| Calcium 296.9mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 602.9mg | 0% |
Source of Calories