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Crispy Ghanaian Chin Chin Recipe Easy Homemade Fried Dough Snacks

Ghanaian chin chin recipe - featured image
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A traditional Ghanaian fried dough snack that is crispy, slightly sweet, and subtly spiced with nutmeg. Perfect for parties or casual snacking, this recipe uses simple pantry ingredients and yields crunchy, bite-sized treats.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 teaspoon baking powder
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ½ cup (120 ml) whole milk
  • 1 large egg, room temperature
  • Vegetable oil for deep frying (about 4 cups or as needed)

Instructions

  1. In a large bowl, sift together 3 cups (375g) all-purpose flour, ½ cup (100g) granulated sugar, 1 teaspoon baking powder, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon salt. Whisk to combine evenly.
  2. Add the cold, cubed ½ cup (115g) unsalted butter. Rub the butter into the flour mixture with your fingertips until it resembles coarse crumbs with pea-sized lumps.
  3. In a small bowl, beat 1 large egg with ½ cup (120 ml) milk until smooth. Optionally add 1 teaspoon vanilla extract.
  4. Pour the wet mixture into the flour and butter mixture. Stir gently with a wooden spoon until the dough starts to come together, then knead lightly by hand until smooth and pliable, about 3-4 minutes. Add more flour if too sticky, but do not overwork.
  5. On a lightly floured surface, roll the dough to about ¼ inch (6 mm) thickness.
  6. Cut the dough into small squares or diamond shapes about 1.5 inches (4 cm) wide using a sharp knife or pizza cutter.
  7. Heat about 4 cups of vegetable oil in a deep frying pan or pot to 350°F (175°C). Test oil temperature by dropping a small piece of dough; it should bubble and rise steadily.
  8. Fry the dough pieces in batches without overcrowding for 3-5 minutes, stirring gently until golden brown and crispy.
  9. Remove with a slotted spoon and drain on paper towels.
  10. Allow chin chin to cool completely before storing in an airtight container at room temperature for up to one week.

Notes

Use cold butter to create flaky layers for crispiness. Maintain consistent oil temperature around 350°F (175°C) to avoid greasy or burnt chin chin. Fry in small batches and drain well on paper towels. Do not overwork the dough to keep snacks tender and crispy. Resting dough for 10 minutes before frying can improve texture. Baking is an alternative but yields less crispy results.

Nutrition

Keywords: chin chin, Ghanaian snack, fried dough, crispy snack, homemade chin chin, West African food, fried dough snacks

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