Create this amazing West African snack that’s loved by everyone! Crispy, sweet chin chin paired with cool ice cream makes the perfect treat for kids, parties, or anytime snacking. This popular crunchy snack is easy to make and always a hit.

Shopping List

For Chin Chin:

• 280g plain flour
• 120g soft butter
• 120g granulated sugar
• 120ml milk
• 1/2 teaspoon baking powder
• Pinch of nutmeg
• 1 medium egg
• Oil for frying OR oven for baking
• 100g desiccated coconut (optional, for coconut version)

For Serving:

• Your favourite ice cream flavours
• Extra chin chin for topping

Quick Steps

Step 1: Mix the Dough (10 minutes)

1. Put everything together: Add all ingredients to large bowl
2. Add coconut: Include desiccated coconut if you want coconut chin chin
3. Mix well: Stir until you have smooth, stretchy dough
4. Check texture: Should feel elastic and not sticky

Step 2: Shape and Cut (15 minutes)

1. Roll flat: Use rolling pin on clean surface
2. Cut squares: Make small square shapes (about 2cm each)
3. Keep uniform: Same size cooks evenly
4. Set aside: Put cut pieces on clean plate

Step 3A: Frying Method (20 minutes)

1. Heat oil deep: Use deep pan with lots of oil
2. Test ready: Drop small piece – should sizzle immediately
3. Fry batches: Don’t overcrowd the pan
4. Cook golden: Turn until all sides are brown
5. Drain well: Remove to paper towels

Step 3B: Baking Method (45 minutes)

1. Heat oven: Set to 170°C (335°F)
2. Grease tray: Use butter or oil on baking sheet
3. Arrange pieces: Place chin chin on tray, not touching
4. Bake crispy: Cook 35 minutes until golden brown
5. Cool down: Leave on tray to get crispy

Step 4: Serve with Ice Cream

1. Cool completely: Let chin chin get crispy
2. Scoop ice cream: Use your favourite flavours
3. Sprinkle on top: Add chin chin pieces over ice cream
4. Enjoy: Perfect sweet and crunchy combination!

Cooking Secrets

Right dough: Should be smooth and stretchy, not sticky Oil temperature: Hot enough to sizzle but not smoking Even sizes: Same size pieces cook at same time Golden colour: Perfect chin chin is light brown all over Cool completely: Gets crunchier as it cools

Two Ways to Cook

Fried version: Faster, extra crispy, traditional method Baked version: Healthier, less oil, just as tasty Both work: Choose what you prefer or have equipment for

Creative Serving Ideas

Ice cream topping: Sprinkle over any flavour Milkshake mix: Blend into thick milkshakes Snack time: Perfect with cold drinks Party treats: Great for kids’ parties Gift packs: Make extra to give away

Flavour Twists

Coconut chin chin: Add 100g desiccated coconut to dough Vanilla boost: Extra vanilla extract in mix Spice it up: Add cinnamon or ginger Sweet tooth: Extra sugar for sweeter version

Storage Know-How

Keep crispy: Store in airtight container Stays fresh: Good for 2 weeks if kept dry Don’t refrigerate: Room temperature keeps them crunchy Serve fresh: Ice cream combo best eaten immediately

Why Kids Love This

• Crunchy texture: Satisfying to bite and chew
• Sweet taste: Perfect level of sweetness
• Fun shapes: Easy to eat with fingers
• Ice cream combo: Double treat in one

Party Perfect

Make ahead: Chin chin keeps well for parties Easy serving: No plates needed for snacking Crowd pleaser: Adults and kids both love it Budget friendly: Cheap ingredients, big results

Total Time: 45 minutes (frying) or 1 hour (baking) | Makes: 50+ pieces | Difficulty: Super Easy