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.
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.
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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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