Chin Chin Recipe Vegan: Easy and Delicious Snack Ideas

If you love crunchy, sweet snacks that are perfect for sharing or nibbling on anytime, then vegan chin chin is a must-try treat. Originating from West Africa, chin chin is a popular fried snack, traditionally made with dairy and eggs.

But worry not, this vegan version proves that you don’t need animal products to enjoy the delightful crispiness and sweet flavor that chin chin offers. Perfectly golden, lightly sweetened, and with just the right amount of crunch, this recipe will have you reaching for more in no time.

Whether you’re vegan, lactose-intolerant, or simply looking for a delicious snack to enjoy guilt-free, this recipe is straightforward and requires minimal ingredients. It’s a fantastic way to bring a taste of African cuisine into your kitchen while keeping it plant-based and wholesome.

Plus, it’s great for parties, picnics, or just satisfying that sweet tooth at home.

Why You’ll Love This Recipe

This vegan chin chin recipe is a crowd-pleaser for several reasons. Firstly, it’s incredibly easy to make with pantry staples, so no last-minute shopping trips are needed.

The dough comes together quickly, and frying results in a perfectly crunchy texture that’s light and airy inside.

Secondly, it’s completely plant-based without sacrificing any flavor or texture. By using coconut milk and a touch of nutmeg, it carries a subtle richness and aromatic warmth that makes each bite delightful.

You can easily customize it to be less sweet or add your own twist with spices or seeds.

Finally, chin chin is wonderfully versatile. It keeps well in an airtight container for days, making it an ideal snack to prepare ahead of time.

Whether you enjoy it with tea, coffee, or as a party finger food, this vegan version is sure to become a staple in your snack repertoire.

Ingredients

• 2 cups all-purpose flour (or whole wheat flour for a healthier option)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup canned coconut milk (full fat for best results)
• 2 tablespoons vegetable oil (plus extra for frying)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Equipment

• Mixing bowl
• Measuring cups and spoons
• Rolling pin
• Sharp knife or pizza cutter
• Deep frying pan or pot
• Slotted spoon
• Paper towels
• Wire rack or plate for draining

Instructions

1. Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, ground nutmeg, salt, and baking powder. Mix well to evenly distribute the ingredients.
2. Add the wet ingredients: Make a well in the center of the dry mixture. Pour in the coconut milk, vegetable oil, and vanilla extract. Using your hands or a wooden spoon, mix until a dough starts to form.
3. Knead the dough: Transfer the dough onto a lightly floured surface. Knead gently for about 5 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as you knead.
4. Roll out the dough: Using a rolling pin, roll the dough to about 1/4 inch thickness. Keep the surface and rolling pin lightly floured to prevent sticking.
5. Cut into shapes: Using a sharp knife or pizza cutter, cut the dough into small squares or diamond shapes, about 1 to 1.5 inches in size.
6. Heat the oil: Pour vegetable oil into a deep frying pan or pot, filling it about 2-3 inches deep. Heat the oil over medium heat until it reaches 350°F (175°C). You can test by dropping a small piece of dough in; it should sizzle and rise to the surface quickly.
7. Fry the chin chin: Carefully add a few pieces of dough into the hot oil, being careful not to overcrowd the pan. Fry in batches for 3-5 minutes, turning occasionally, until they are golden brown and crispy.
8. Drain excess oil: Use a slotted spoon to remove the fried chin chin and place them on paper towels or a wire rack to drain excess oil.
9. Cool and serve: Allow the chin chin to cool completely before serving or storing. They will crisp up even more as they cool.

Tips & Variations

“For extra flavor, try adding a pinch of cinnamon or cardamom to the dough. You can also substitute the sugar with coconut sugar or maple syrup for a different sweetness profile.”

If you prefer a spicier or savory twist, omit the sugar and add a pinch of cayenne pepper or chili powder. You can also experiment with sesame seeds or crushed peanuts sprinkled on top before frying for added texture and nutty flavor.

For a gluten-free option, try substituting the all-purpose flour with a gluten-free baking mix, but note that the texture might be slightly different.

Nutrition Facts

Serving Suggestions

Vegan chin chin is wonderfully versatile and can be enjoyed in many ways. Serve it as a snack alongside your afternoon tea or coffee for a delightful crunch.

It also pairs beautifully with fresh fruit or a vegan yogurt dip for a balanced snack option.

If you’re hosting a party or gathering, place chin chin in decorative bowls for guests to munch on. They also make an excellent gift when packaged in pretty jars or tins, perfect for sharing the love of homemade vegan treats.

For more delicious vegan-friendly snacks, check out our Pecan Crackers Recipe or try the sweet indulgence of our Peanut Butter Gelato Recipe.

Conclusion

This vegan chin chin recipe brings a fresh, plant-based spin to a classic West African treat. Easy to make and irresistibly crunchy, it’s perfect for anyone looking to enjoy a sweet snack without animal products.

By using simple ingredients like coconut milk and flour, you can whip up a batch of these delicious bites in under an hour.

Whether you’re new to vegan cooking or a seasoned pro, this recipe fits nicely into any snack lineup. It’s also a great way to introduce your family and friends to the rich flavors and textures of African cuisine.

For more tasty and wholesome recipes, don’t miss our Thelma Sanders Squash Recipe and the comforting Bariatric Meatloaf Recipe. Happy cooking and snacking!

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