Ghana Chin Chin (Chips) โ Wildly popular West African fried chips with a Ghana twist features onions and garlic notes. A hint of sugar balances the spice for an addictive treat.
West African fried sweet chips are my all-time favorite snack, hands down! I canโt have it around the house for too long because Iโll eat the whole bag without ever realizing it. Then, it came as a shocker when I was introduced to savory chin chin.
No way! Chin chin with no sugar? Who would enjoy that? I ate my words and the chips. This lovely treat definitely has appeal. Now, thereโs a stash of these buried somewhere.
What Makes Ghana Chin Chin Different
If you are from Ghana, you get it. This savory variation of chip has its roots in Ghana with onions, garlic, and a little bite from the white pepper. Think of flavored potato and corn chips, but homemade is always better and cheaper.
Since I am a sweet tooth gal, I took the liberty of adding a pinch of sugar for a hint of sweetness. Feel free to eliminate sugar from the recipe, and please forgive me for including it. I feel it adds to the recipe rather than distracts from its overall taste.
How to Make Ghana Chin Chin
- Mix the dry ingredients, then cut the butter in. (Photo 1)
- Dough โ Add the minced garlic, onions, milk, and egg, and mix until it forms a sticky dough ball. (Photo 2)
- Knead โ Knead on a floured surface until smooth, elastic, and no longer sticky. (Photo 3)
- Roll โ Divide the dough in half. On a floured surface, roll each half about โ inch thick. This treat comes in many shapes and sizes, so cut the dough into the shapes you like. A pasta machine works great. (Photo 4 8)
- Fry in 350โ (180โ) oil until golden. Remove from oil with a slotted spoon or strainer, drain, and enjoy!
Recipe Notes
- Use a pasta machine if you have one for easier rolling.
- You can store chin chin in an airtight container for up to a month.
More Fantastic Snacky Recipes to Try
By Imma
Watch How to Make It
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Ghana Chin Chin (Chips)
Ingredients
- 3ยฝ cups (420g) all-purpose flour plus more for dusting and rolling
- 1ยฝ teaspoons (9g) salt
- ยฝ teaspoon (.5-1g) baking powder
- ยฝ teaspoon (1-2g) white pepper
- 1 teaspoon (2g) grated nutmeg
- ยฝ cup (112g) butter (4 ounces)
- 2-3 cloves garlic, minced
- โ cup (30g) grated onion
- 1 large egg
- ยฝ cup plus 2 tablespoons (120-150ml) milk
- 1 tablespoon (12g) sugar (optional)
- oil for frying
Instructions
- Mix the dry ingredients: flour, baking powder, salt, sugar, nutmeg, and white pepper.
- Add the butter to the flour and mix well with a hand mixer until well incorporated.
- Add the minced garlic, onions, milk, and egg, and keep mixing until it forms a sticky dough ball.
- Dump the dough ball onto a floured surface and knead, incorporating more flour as needed until the dough is smooth, elastic, even in color, and no longer sticky.
- Divide the dough in half. On a floured surface, roll each half about โ inch thickโjust like linguine or fettuccine. In fact, you can use a pasta machine if you have one. Chin chin comes in many shapes and sizes, so cut the dough into the shapes you like.
- Heat about 3 inches of oil over medium heat in a saucepan or Dutch oven until it reaches 350โ (180โ).
- Gently add the chin chin and fry until golden. Remove from oil with a slotted spoon or strainer, drain, and serve. You can store chin chin in an airtight container for up to a month.
Tips & Notes:
- Use a pasta machine if you have one for easier rolling.
- You can store chin chin in an airtight container for up to a month.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Tsi Sirri Anye says
I love this recipe very much
Imma says
Great! Thank you :)!
Joyce says
Wowโฆ This is really interesting, I will definitely try it thanks allot
Imma says
Sounds good, yeah just go ahead and let me know it goes for you:)