Ovaltine Chin Chin

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Ovaltine Chin chin

Think of the original classic chin chin you know (or may not know), combine with the unique taste of Ovaltine. It is a match made for each other.

Chin chin is a common Nigerian snack which is basically deep fried cookies.

Traditionally and originally, there isn’t any Ovaltine or Milo or sweetened cocoa powder in chin chin. While coming up with this recipe, I wanted to use an ingredient that is common to us and is easy to access, that connects us. Experimenting with food is one of my greatest passion. This recipe is all about childhood memories of making Nigerian boarding school “Tea” using Ovaltine/milo, combining that with the classic Nigerian Snack, chin chin, is the perfect combo for each other.

The key for me was not letting the Ovaltine or its substitute over power the taste of the chin chin. If you are someone who loves cocoa products or chocolate then you should go for it, use more. For every 1 tbsp of Ovaltine or its substitute you use, add 1.5 tsp of water or milk. If you are worried about deep frying, don’t, this recipe can also be baked, so this is a delicious win-win recipe for all.

You should try this recipe and I hope you love making it with your loved ones or kid(s) as much as I did. This is a fun and delicious snack to make and enjoy. Chin chin is the perfect snack for home snacking or get together, whatever the occasion is, chin chin will work just great.

Go, explore and enjoy new flavour.

With Love, Bawo!

Ovaltine Chin-Chin

Chin Chin is a Nigerian Staple Snack. It is crunchy on the outside and soft on the inside.

  • Deep Frying Pan or Wok
  • Blunt knife or a pastry cutting tools
  • Deep Bowl for mixing
  • 590 g Flour
  • 140 g Sugar
  • 2 Eggs
  • 160 g Margarine (Cold – Cut into small cube)
  • ½ + ¼ cup Ovaltine (Milo or Any Sweetened Chocolate/Cocoa Drink Powder)
  • 180 ml Evaporated Milk
  • 20 ml Water (⅛ cup)
  • 1 tsp Cinnamon (Optional)
  • ½ tsp Baking Powder
  • ½ + ¼ tsp Salt
  • Vegetable oil (Enough to deep fry – ½ to ¾ way through the deep frying pan or wok)
  1. In a bowl, add and Mix all the dry ingredients together.



  2. Then add the Margarine/butter and mix until it looks like a crumble and thoroughly combined.



  3. Now break the eggs one at a time into the mixture and make sure it is thoroughly combined. (NOTE: It is best to break the egg into a bowl first before adding into the mixture. This way, you don’t break in a bad egg directly into your mixture).



  4. Then mix the water into the milk and add it into the mixture and mix.



  5. Now transfer the dough into a clean floured work table and knead until it is combine and the dough is smooth. (NOTE: Try not to over knead it or knead it too hard. Knead gently).



  6. Then roll the dough flat, sprinkle a pinch flour if it is sticky and cut into long stripes and cut the stripes into small cubes/squares or cut it into whatever shape or form you want. Continue this process until all the dough is rolled out and cut.



  7. Then transfer into a floured bowl (NOTE: when you transfer the cut dough into a bowl after cutting it, be sure to sprinkle a pinch of flour in before adding the next batch of cut dough, this way, the dough doesn’t stick).



  8. Place a pan (preferably a deep pan or pot) on heat and once it is hot, add vegetable oil and allow to heat.

  9. Once the oil is hot, spoon in some cut dough and stir gently continuously until it is golden brown then transfer into a bowl or tray lined with paper towel. (NOTE: Do not overcrowd the pan otherwise, the temperature of the oil will reduce and the chin-chin will absorb too much oil and also make sure the oil isn't too hot otherwise the outside of the chin-chin will get burnt without cooking on the inside.)



  10. Continue this process until you completely fry all the dough.



  11. Allow to cool down then transfer to an airtight jar.

  12. (NOTE: You can also bake it as well instead of deep frying. Preheat over at 350 degree for 10mins. Once it is preheated, transfer the cut dough into a foil or parchment paper lined baking pan, make sure not to overcrowd the pan and that the cut dough are not sticking together, they should be all separate. Then bake for about 7-15 mins check and shake about every 5 mins and make sure it doesn’t burn and it is evenly cooked. You might get your desired colour before 15mins, so just remove from the oven when you are okay with the doneness.)

  13. Enjoy as a snack allow or with peanut or drink.



  14. With Love, B!

(NOTE: You can also bake it as well instead of deep frying. Preheat over at 350 degree for 10mins. Once it is preheated, transfer the cut dough into a foil or parchment paper lined baking pan, make sure not to overcrowd the pan and that the cut dough are not sticking together, they should be all separate. Then bake for about 7-15 mins check and shake about every 5 mins and make sure it doesn’t burn and it is evenly cooked. You might get your desired colour before 15mins, so just remove from the oven when you are okay with the doneness.)

Snack
African, Nigerian, West African
Snack

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.

Join the Conversation

  1. Can easily snack on this

  2. This Chin-Chin looks good

  3. I love chin chin

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