Nut-Free Nigerian Chinchin

Discover the irresistible crunch and sweetness of Nut-Free Nigerian Chinchin, a classic West African snack reimagined for those with nut allergies. This recipe combines pantry staples like all-purpose flour, sugar, and butter to create bite-sized golden treats that are crispy on the outside and tender on the inside. Perfectly spiced with a hint of salt and leavened with baking powder, the dough is effortlessly fried to perfection, delivering a satisfying texture in every bite. With no nuts in sight, this chinchin variation makes a safe and delightful option for everyone in the family. Serve these addictive snacks at parties, enjoy them as a mid-day treat, or pack them up for an on-the-go nibble—guaranteed to please any crowd!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 100 grams Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 100 grams Unsalted butter (room temperature)
• 2 Large eggs
• 120 milliliters Whole milk
• 1000 milliliters Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to ensure even distribution of the ingredients.

Step 2

Cut the unsalted butter into small cubes and add to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles fine breadcrumbs.

Step 3

In a separate bowl, beat the eggs and milk together until well combined.

Step 4

Make a well in the center of the flour mixture and gradually add the egg and milk mixture, mixing with a wooden spoon until a dough starts to form.

Step 5

Transfer the dough onto a lightly floured surface and knead gently until smooth and elastic, but do not overwork the dough.

Step 6

Cover the dough with a clean cloth and allow it to rest for about 10 minutes.

Step 7

Roll out the rested dough to a thickness of about 1/4 inch using a rolling pin.

Step 8

Using a sharp knife or a pastry cutter, cut the rolled-out dough into small 1-inch squares or desired shape.

Step 9

Heat the vegetable oil in a deep fryer or a heavy-bottomed pot over medium heat until it reaches 350°F (175°C). Test by adding a small piece of dough; it should sizzle and float to the surface.

Step 10

Fry the chinchin in batches, being careful not to overcrowd the pan, until golden brown and crispy on both sides, about 4 to 5 minutes per batch.

Step 11

Using a slotted spoon, transfer the fried chinchin onto a paper towel-lined plate to drain excess oil.

Step 12

Allow them to cool completely. Serve as a snack or store in an airtight container to retain freshness.

Nutrition Facts

Serving size	1930.9 grams (1930.9g)

Amount per serving	% Daily Value*
Calories	11707

Total Fat 1099.50g	1410%
Saturated Fat 200.20g	1001%
Polyunsaturated Fat 0.10g
Cholesterol 605mg	202%
Sodium 1838mg	80%
Total Carbohydrate 491.50g	179%
Dietary Fiber 13.60g	49%
Total Sugars 107.10g
Protein 68.50g	137%

Vitamin D 184IU	919%
Calcium 297mg	23%
Iron 25mg	141%
Potassium 881mg	19%

*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: 81.5%

Protein: 2.3%

Carbs: 16.2%