Name: Crispy Chin Chin
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6 servings
Cuisine: Africana occidental
Ingredients: 500 g Wheat flour plus a little for dusting; 100 g White sugar; 1 tsp Baking powder; 0.5 tsp Nutmeg freshly grated if possible; 0.5 tsp Salt; 60 g Unsalted butter fried, in cubes; 1 piece Egg large; 120 ml Evaporated milk fried; 1 tsp Vanilla extract; 1 l Vegetable oil for frying

Crispy Chin Chin

In many homes in West Africa, chin chin is laid out in large trays when there are parties, visits, or simply a desire to spoil. I'm Amara, and I love it because it's a simple, proud, and very shareable African snack: each family adjusts the sweetness, nutmeg, or cutting style. This version works because the dough contains enough butter to be flavorful, but not so much that it loses its crunch; furthermore, it is fried at a controlled temperature to ensure even browning without absorbing oil. The result is firm, aromatic, and cheerful bites that disappear while they are still cooling.

Chef tips

If you don't have evaporated milk, use whole milk in the same amount; it will be a little less creamy but still crunchy.
Do not overwork the dough: if you knead it too long, the chin chin can end up hard instead of brittle.
Keep the oil between 165°C and 175°C; if it's colder it will absorb fat, and if it's too hot it will brown on the outside before drying inside.
Store the chin chin in an airtight jar in a cool place for up to 1 week; if it loses crunch, heat it for 5 minutes in an oven at 150°C and let it cool.