Starting from the classic Nigerian recipe, we made our chin chins vegan, sugar-free, and oven-baked instead of fried.
Ready in just 30 minutes, these sweet and crunchy bites are perfect for nibbling on without the guilt.
In a bowl, combine the flour with starch, erythritol, baking powder, salt, and nutmeg.
Then, incorporate the lemon zest, 35ml (1.2 fl oz) of oil, and the almond milk.
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Work the ingredients until they come together into a compact and slightly sticky dough.
Next, roll out the dough to 1/2 cm (1/5 inch) thickness. Then, use a wheel cutter or knife to cut small squares.
Now, transfer the chin chins onto a tray and brush them with the remaining oil.
Bake them for 20 minutes at 190°C (375°F) and then leave to cool down on a wire rack before serving.
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