Chin chin can be really delicious if you know how to make it. I usually deep fry it, as in this case. But I hear it is also possible for it to be baked. I haven’t tried that one yet. These are some delicious and well buttered crunchy Nigerian chin chin. And you are just about to learn how I was able to make this delicious Nigerian snack in just about 90 minutes. Preparation Time: 90 minutes | serving: 5 5 cups of flour 1 teaspoon of ground nutmeg 1 spoon of milk flavor 100g margarine 1 cup of powdered milk 1 cup of water Vegetable oil (1 liter) 3-4 Tablespoons of sugar Half teaspoon of salt Sift the flour into a bowl, add the ground nutmeg to it, 1 cup of milk, add 3 Tablespoons of sugar to it, use the measuring cups and spoons please. I have often stressed the importance of using the exact quantity of ingredients that I recommend in my recipes. If you alter the recipe by using wrong measuring cup or spoon, you might end up with a Ghanaian food. Also add the milk flavor and mix all with your hand, make sure they are properly mixed together. Add 100g of margarine (You will notice that a sachet of cooking margarine is usually 250g, so it would be easy to squeeze off about 40% from a sachet). More margarine would only make your dough brisker and really hard to fry. Add just half cup of water, 140ml and mix as shown in the video below. I believe chin chin is really easy to make. If you use too much margarine; it would melt while you are frying it, too little margarine and it would become puffy and really hard. Mix properly to get the chin chin dough, you can sift and add extra flour until you get a thick pliable dough that doesn’t stick to your fingers. Knead on any plain and smooth surface, knead properly until all the ingredients are properly incorporated. Pinch two handfuls and roll your pin on it to achieve a smooth dough, trim off the edges to achieve a regular looking dough, this makes it easy for your to work your knife around it. Go ahead and slice to any size you want, scoop into another plate, repeat until all are sliced. Pour one liter of oil into a deep pot or frying pan, allow to heat on medium heat for about 3-4 minutes, then go ahead and fry the chin chin in batches, after each batch (which should be about two cups or one and half cup per batch), fry the next. Don’t forget – You don’t stop stirring until they are off the frying pan or some may get burned. Also, you don’t stir vigorously; you kind of scoop your frying spoon gently in a bid to tumble them while they fry. See the Chin Chin Video below Transfer into a sieve after frying.