Ghana Chin Chin (Chips) – widely popular fried pastry chips in West Africa with a Ghana twist featuring strong notes of onions, garlic and a little bite from the white pepper. If you’re a sweet tooth like me, add a hint of sugar for an extra tasty and addictive chin-chin.
This is West African Fried Pastry chips. Hands down! My all-time favorite snack. And to tell you the truth, I can never have it around the house for too long. I can eat a bag full of it without ever realizing I have gone overboard. So whenever I make them. I quickly get them out of my house- sometimes.
So, this came as a shocker to me when I was introduced to savory chin chin.
What?
No way! Chin Chin made with no sugar? Who would enjoy that? I eat my words. It definitely has it’s own appeal. They are a lovely treat. There is no turning back for me now.
I now have a stash of these buried somewhere. Shhh, I don’t want hubby to know, he says I am addicted to chin chin.
Do you know what I like about these savory pastry snacks? It does not give me a sugar rush.
If you are from Ghana you get it. This savory variation of chin chin has its roots in Ghana; it features strong notes of onions, garlic and a little bite from the white pepper.
Since I am a sweet tooth gal I took the liberty of adding 2 tablespoons of sugar to the mixture. Which provides a hint of sweetness. Feel free to eliminate sugar from the recipe and please forgive me for including sugar. I feel it adds to the recipe rather than distract from its overall taste.
Enjoy!
Watch How To Make It
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Ghana Chin Chin (Chips)
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Ingredients
- 3 1/2 cups (440 grams all-Purpose flour) plus more for dusting and rolling.
- 1 1 /2 teaspoons salt
- ½ teaspoon baking powder
- ½ teaspoon white pepper
- 1 teaspoon grated nutmeg
- ½ cup (4 oz. /125grams / 8 tablespoons) butter
- 2-3 garlic cloves minced
- 1/3 cup grated onion
- 1 large egg
- ½ cup (125ml) milk plus more about 2 tablespoons
- 2 tablespoon sugar optional
- Oil for frying
Instructions
- Using a mixer or by hand mix the dry ingredients; flour, baking powder, salt, sugar, nutmeg and white pepper
- Add the butter to the flour and mix well until the butter is well incorporated with the flour.
- Add minced garlic, onions, milk and egg into the mixture. Keep mixing until you have formed a sticky dough ball
- Dump the dough ball onto a floured surface and knead, incorporating more flour into the dough as needed, until the dough is smooth, elastic, and even in color and no longer sticky. Chin-chin can be cut into many shapes and sizes
- Divide dough in half. On a floured board roll each half about 1/6 inches thick. Just like linguine or fettuccine. You can make it easy by using a pasta machine if you have one available. Make shapes as desired.
- Add oil (about 3 inches deep) to a heated skillet/sauce pan or my all time favorite Dutch oven that is over medium heat and bring it to 350 degrees.
- Fry in hot oil until golden. Remove from oil, drain, and serve. You can store this in an airtight container for up to a month.
Nutrition Information:
Renee says
This is really good. My mom does some at home and it is so yummy.
But i would like to know about the machine used to cut the chips
ImmaculateBites says
Hi Renee! I use a pasta maker! It does a good job of cutting the chips
Inaa says
Hi Imma thanks for putting this out. They are just awesome. What kind of pasta machine do you use if you don’t mind can show a picture of it? Thank you.
mum wesley says
Can I do this without egg I was thinking if I add eggs it won’t last for a month
ImmaculateBites says
My chin chin don’t last that long because I am addicted to it. So can’t say for sure. I have kept chin chin made with eggs for 2 weeks .
Liz says
Thank you so much
Liz says
Looking for your other chinchin recipe, I cannot find it!! Help. 🙂
ImmaculateBites says
Here you go Liz http://africanbites.com/?p=104
Liz says
Great recipe!! My friends from India and Pakistan make something similar and add cumin seed, really really nice. Just flour, oil, salt, cumin seed, a little water and is deep fried. Do not have the measurements, but is really good. Will add cumin to this and see!!
Tasha says
These savory chin chin was surprising quite good
Odoom Victoria says
Im so proud to see Ghana’s chip im trying it right now for my friends to enjoy.well done.
ImmaculateBites says
Thanks Victoria. Let me know how it works for you.
Love Chin Chin says
We’ve experimented with savoury before too…it’s certainly a nice slant! Nice!!
linda says
grt.tnx
linda says
great recipe..do I need to sieve the blended onions and garlic ….
can one add cubes as well
ImmaculateBites says
No, you do not need to – you have to cut back on the salt intake if you want to include cubes
naa says
I am soo making this. Never had any consistent recipe. Thanks so much Miss Immaculate. Made the oven baked jollof by the way and am never going back to stove top . It’s just delish!
ImmaculateBites says
I hear you Naa. Glad to hear it was a hit with you. Thanks for the feedback!
ROSE says
thank boo,will def. try it dear but please can u update me with Cameroon salad and ( especially)cream please
ImmaculateBites says
It has been a while since I made that cream. Will work on it.
Juliette says
Hi Immaculate, thank u so much for this recipe. Will definitely try it. Can you share the name of the machine you slide your dough through to cut it? Looks like a pasta machine…
ImmaculateBites says
Juliette, it is a pasta machine. Any brand would do just fine.
Adeala Olueaseun says
Thanks a lot.though hv not try it bt I’ll get back to u when I do!
ImmaculateBites says
Awesome! Can’t wait for your feedback!
Mekia says
Love chin chin… I share your love for this African snack. I will definitely try this ones . Thanks for providing us with the best from Africa.
Phresh says
You make wonderful foods immaculate keep it up.