Tasty, bite-sized, and seriously addictive, this crispy West African snack is a must-try. My oven-baked Chin Chin is soft on the inside, perfectly seasoned, and so easy to make at home. Once you try it, be ready! Everyone will be asking for more. Perfect for breakfast, snack time, or sharing with family.

What Makes Oven-Baked Chin Chin

Chin Chin is a sweet, crunchy Nigerian snack made of tiny bites of fried or oven-baked dough. Popular across West Africa and budget-friendly, it’s easy to make at home with pantry staples. The magic is a well-spiced dough and a quick fry or hot bake until deep golden and shatter-crisp.

Chin Chin Ingredients

Milk or Water: Brings the dough together; milk adds extra moisture and mild sweetness.
Flour: The base that gives structure and holds everything together.
Sugar: Adds sweetness and caramelizes during frying for a light crunch.
Salt: Enhances flavor and balances the sweetness.
Baking Powder: Helps the dough puff up for a softer, airy bite.
Nutmeg: The key to classic Chin Chin flavor—warm, aromatic, and slightly spicy.
Butter: Adds richness and makes the texture tender.
Spices (optional): Chili, black pepper, or curry powder for a subtle kick.
Eggs: Bind the dough and make it easier to work with.
Vanilla: Boosts aroma and adds depth to the flavor.

Chin Chin Variations

Chocolate: Add 4–5 tbsp cocoa powder for a rich twist.
Coconut: Mix in 4 tbsp desiccated coconut.
Nutella: Add 1–2 tbsp Nutella for a soft, nutty variation.
Peanut Butter: Stir in 3 tbsp creamy peanut butter for a rich, nutty bite.
Oreo: Crush 4–5 Oreos into the dough for a cookies-and-cream flavor.
Spicy: Add ground chili for a fiery kick.
Sugar-Free: Skip the sugar and use ¼ cup cocoa and 4–5 tbsp coconut for a dark, bittersweet variation.

Keesha’s Tips & Tricks

Let the Dough Chill: Rest the dough for 10–15 minutes before rolling. It helps the gluten relax, which means less resistance, easier rolling, and a softer, more tender bake. Roll your dough between parchment paper to prevent sticking and keep it tender.
Keep It Even: Roll your dough to about ¼ inch thick for even baking. Too thin and they’ll get too crisp; too thick and they might stay doughy.
Dealing with a Raw Center: No stress. Just cover with foil and pop it back in for 5 more minutes. It helps finish baking without burning the outside.
Give Them Space: Don’t crowd your baking tray. Each piece needs room to rise and brown properly. Trust me, they’ll thank you for the breathing room.

Steps showing how to make the dough for the Chin Chin.

Frying vs Baking

I’m often asked if I prefer fried or baked Chin Chin. Honestly, both taste amazing, but I usually bake mine to skip the extra oil and splatter. If you’re into deep-frying, check out my fried Chin Chin recipe. You can also try the Air Fryer version, crispy, delicious, and super easy.

How to Make Chin Chin in an Air Fryer

Preheat your air fryer to 170°C (340°F).
Lightly brush both sides of each piece with coconut oil using a silicone pastry brush. This helps with crunch and prevents sticking.
Place each piece separately in the air fryer basket, leaving space between them so they cook evenly and don’t stick together.
Air-fry for 4 minutes or until golden and crispy.
Let cool for 1 minute before serving.

Tip: Keep an eye on spacing. If you can see the shape of each Chin Chin, they’re less likely to stick or overcook.

Chin Chin in an Air Fryer before frying.

How to Store Oven-Baked Chin Chin

To keep Chin Chin fresh, store it in an airtight container. It will stay crisp for 2–3 days at room temperature or 4–5 days in the fridge. For longer storage, you can freeze it for up to 1 month. Just be sure to thaw before serving.

FAQs about Oven-Baked Chin Chin

Yes, you can make Chin Chin without eggs! It’ll be just as crunchy. Just add a bit more butter or a splash of milk to help bind the dough.

Chin Chin can turn out too hard if the dough is overmixed, rolled too thin, or lacks enough butter. Try adding more fat and mixing gently for a lighter crunch.

Bake at a moderate temp and don’t overbake. Light golden brown is perfect. Let them cool completely for the best crunch. If Chin Chin softens, add a slice of bread to the container to bring back the crunch.

More Delicious African Snacks

Love West African snacks? Try Puff Puff for a fluffy treat, Banana Puff Puff for a fruity twist on the classic, or Classic Chin Chin for a crunchy, buttery bite. Fried Sweet Plantain Snacks are always a hit too.

HOW TO MAKE OVEN-BAKED CHIN CHIN

Keesha

Tasty, bite-sized, addictive, crispy… these are some of thewords I use to describe this decadent snack that owes its origin to WestAfrica. If you have ever wondered how to make oven-baked chin chin yourself,you will find a simple step-by-step guide below.

5 from 45 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Course Dessert

Cuisine African

Servings People

Calories 508 kcal

Ingredients

4 3/4 Cup flour
¾ Cup Sugar
1/2 tsp salt
1 tsp baking powder
1 1/2 tsp grated nutmeg
1/2 cup unsalted butter
2 Small eggs
1 tsp vanilla
1 Cup milk or water + 2 tablespoons

Instructions

Preheat the oven to 160°C / 320°F.
Mix all dry ingredients; flour, baking powder, salt, sugar and nutmeg together.
Then mix milk, egg and vanilla liquid together in a separate bowl and put it aside.
Add the butter into the dry ingredients and mix it with your hands until both are well mixed up.
Then add the milk, egg, vanilla extract mixture into the dry ingredients and mix it well together.
Make sure to knead the dough on a floured surface and add more flour if needed until the dough is smooth.
Take half of the dough and start rolling it out until it is 1/5 – 1/6 inches thick and start to cut your desired shape. There are many different ways to cut chin chin, which vary in size and shape. In my view, the oven-baked chin chin come out best when they are a little bit bigger than the fried ones.
Use a pizza knife to get the best result or a sharp knife.
Put the pieces on oiled oven sheets and sprinkle some oil on top of them. Then, put them in the oven for around 15- 20minutes. While baking, check a few times to see if the color turns into a light golden brown.
Take them out and enjoy.

Video

Nutrition

Serving: 1200Calories: 508kcalCarbohydrates: 104gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 500mgPotassium: 152mgFiber: 3gSugar: 26gVitamin A: 101IUCalcium: 85mgIron: 5mg

Tried this recipe?Let me know how it was!

5 from 45 votes (44 ratings without comment)

15 Comments

Nwaekwe Mary-joe Ogechi says:

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Good evening ma,my baked chin chin comes out salty,even without adding salt.what could be the cause?

1. Keesha says:
  
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  Hi there,
  Thank you so much for your message! Could it be that you used salted butter? Also, if you like it a little bit sweeter, you can add a couple of Tbsp sugar on the top.
  I wish you a nice Sunday evening!
  
  1. Jane says:
    
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    Please which product of butter is unsalted butter
    
    1. Keesha says:
      
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      Hi Jane, thanks for your comment. You should be able to see it on the label. Otherwise, just ask an employee of your local grocery store to advise you. Many thanks, Keesha
      
Bright success says:

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Thanks again ..can I use my stove as an oven because I don’t have money for oven and groundut oil..just for a starting

1. Keesha says:
  
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  Thanks for your comment. You can use the stove instead of an oven but you have to be careful not to burn yourself. Also, I have never used it so I am not able to give you exact instructions. All the best, Keesha
  
Bukola says:

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Good evening.
I was reading through and I want to make the one with the peanut butter.
How many tbsp of sugar should I add to it.

1. Keesha says:
  
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  Hello Kila,
  I’m glad that you are trying this amazing recipe. As peanut butter usually has its own sweetness, I would suggest to reduce the amount of sugar to 1/2 cup (8 Tbsp).
  I hope you enjoy your Chin Chin and please let me know how they turned out!
  All the best,
  K
  
Ima says:

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Good morning ma, I love your lecture, hope to try it soon thanks

1. Keesha says:
  
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  Thank you so much sweetheart, I’m glad that you like it! Have a great day, Keesha
  
Penda says:

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Hi Keesha, thanks for this amazing recipe which I can’t wait to try. Quick question though, can I go by the metric measurement?

1. Keesha says:
  
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  Hello, thanks for your comment. Yes, of course. You can go by the metric measurement and it should turn out just fine. All the best, K
  
Precious says:

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Hello, thanks for this recipe I love it
But what can I substitute for egg
Is it possible?

Bishop Abigail Oluwatobi says:

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Excellent. Can the measurements be converted to metric please

C says:

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I want to try this recipe, but could you tell me if I must sprinkle with oil? If so, could I use a mist-er for the oil? Thank you!