Chin Chin

Chin chin is the crunchy little pastry that Nigerians make by the bucketful for Christmas, weddings, and any occasion that calls for a bowl of something to snack on. The dough is rolled thin, cut into small squares or diamonds, and fried until deep golden. It is the kind of snack that disappears before the party officially starts, with fingers reaching into the bowl all afternoon. At Christmas, Nigerian kitchens turn out chin chin by the trayful, and the smell of frying dough marks the season as surely as any carol.

Small, crunchy, and dangerously snackable

Each piece is crisp and shatteringly crunchy, with a buttery richness and a gentle sweetness warmed by nutmeg. The outside is golden and craggy, and the inside stays pleasantly firm, made for slow, satisfying crunching. Serve chin chin in big bowls at room temperature, and don’t be surprised when the container you thought would last a week is empty by morning. A tin of chin chin also makes a welcome gift anywhere.

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