Beetroot Chin Chin? Yes, this flavor is unique and delicious! Chin chin is one of the most loved African snacks you can make in the comfort of your home. This particular chin chin recipe is extra tasty, crunchy, and colorful; you just have to try it! It goes perfectly with any African drink imaginable!
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Beetroot chin chin is a guilt-free snack that will leave you wanting more! Bonus, it has tremendous benefits for your health too!
How to Make Beetroot Chin Chin
Discover the different chin chin flavors you can make by starting with this beetroot twist!
Beetroot makes a great ingredient for snacks because of its vibrant reddish color. It is sweet and earthy in flavor and absolutely heavenly in texture.
It’s an amazing source of vitamins and minerals. I especially love this ingredient for Beetroot Apple Juice or simple Beet Juice to unleash its natural goodness!
Plain flour will provide the structure for the chinchin. Moreover, it’s the ingredient that can allow you to make chips in different shapes and sizes.
To make the recipe milky and creamy, add powdered milk. It lessens the moisture of the dough to improve its structure.
Salted butter helps with prolonging the shelf life of any dish. Wouldn’t you want to keep snacking on these beetroot chinchin for weeks? It even balances out the sweetness.
Since you won’t need baking powder or yeast, the egg can make the perfect leavening agent for this recipe. It also gives you perfectly texture chinchin crumbs.
To make it more flavorful, condiments like sugar, nutmeg, and sea salt can make a difference. They can even enhance the overall quality of the chinchin.
Chinchin can take a while to cook, so opt for sunflower oil or other oils with high smoke points. This can help preserve the nutrients of the recipe.
Who knew that making your snacks only requires these simple ingredients, right? Wait until we get to the fun part of actually making it!
Here’s how you can make beetroot Chin Chin – one of the best African snacks ever!
- Peel and grate the beetroot. Use a blender to blend the beetroot until smooth.
- Combine the plain flour, milk powder, sea salt, sugar, and nutmeg in a bowl.
- Add butter, egg, and pureed beetroot. Massage the ingredients together until they form a dough.
- Roll out the dough to about 0.55 mm using a rolling pin. Slice it into quarters. You can use a cooling wire rack as a guide and a pizza cutter or knife to cut it.
- Fry the chin chin dough for 6 to 8 minutes and in batches. Remove them from heat using a skimmer.
A healthy and tantalizing snack with basic ingredients, simple steps, and nutritional benefits! And it’s not just a snack, you can even make it your brand!
Tips for Making Beetroot Chin Chin
How to Select, Store, and Prepare Beetroot
Selection. According to The Spruce Eats, fresh beetroots are best used within 2 days. For sweetness, choose small beetroots with a rich red color. The skin and leaves should have no signs of wilting. Make sure that the taproot is still intact.
Storage. Trim off the leaves two inches above the root. Wrap them in paper towels and place them in the crisper drawer of your fridge to last up to 3 weeks. Don’t wash them before storing them.
You can also pre-blend the beetroots to freeze. Pour the pureed fruits into ice cube trays and freeze until solid. Transfer into freezer bags and thaw at room temperature when needed.
Preparation. Remove an inch of the stem and leaves to retain the color. Rinse it and rub off the skin using a paper towel. It may tend to bleed, so it is best to wear gloves and an apron.
How to Puree Beetroot Without a Blender
To achieve a fine texture, boil the beetroot in a pot or soften it using a steaming basket. Slice it into pieces with a knife and boil it with water for 25 minutes over medium-low heat. Pierce with a fork to check for doneness.
Alternatively, you can bake them in the oven at 375°F for an hour. Cut the beetroot into pieces and rub each piece with oil. Wrap them in aluminum foil and let them bake until soft. You can also use a food processor.
How to Handle Dough
- If the dough is too sticky, add more flour or use gluten-free options such as almond flour to solve this.
- Use the right amount and kind of flour and sufficient duration for kneading.
- Check the dough for doneness by spreading a bit of dough between your fingers. If they do not break apart, it is ready to use.
Alternative Ways to Cook Chin Chin
Aside from frying, you can also bake or air-fry these snacks.
Preheat the air fryer to 350°F for a few minutes and arrange the sliced dough in the greased basket. It is best to cook them in batches. Air fry each batch for up to 15 minutes and toss it around after 7 minutes.
Preheat the oven to 160°C. Grease the lined baking tray with butter or oil and distribute the dough on top. Bake the chin chin for up to 15 minutes. You can add baking powder to leaven the dough while baking.
Beetroot Chin Chin Variations
This recipe is vegan-friendly, but due to some ingredients, it is not gluten-free or lactose-free. You can substitute the ingredients for elements that are best suited for your diet.
For instance, you can use almond flour or dry yeast instead of plain flour. Moreover, there are already lactose-free butter brands available in supermarkets. Even powdered milk has lactose-free versions.
Alternatively, you can season it with other ingredients like chocolate powder, coconut, or vanilla.
- Blender: Puree the beetroot using a blender.
- Frying pan: Fry the sliced dough in the pan over the stove.
- Pizza Cutter: Cut the dough using this tool.
- Bowls: Prepare and combine ingredients in bowls.
- Skimmer spoon: Toss the frying dough around for even doneness.
- Cooling wire rack: Press it onto the dough to serve as your guide.
- Rolling pin: Flatten the dough with a rolling pin.
- Whisk: Mix the ingredients with a whisk.
- Sieve: Filter the dry components with a sieve.
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How to Serve Beetroot Chin Chin
This dish is best served as a snack or even as an appetizer during meals. In fact, you can put them in plastic cups, bowls, or jars for the complete snacking experience. Furthermore, you can use this recipe to start your own food business.
For a complete experience, you can serve it with Fresh Beetroot Juice or combine this drink with pineapple, ginger, or apples!
- At room temperature: Put the beetroot chin chin in plastic bags or airtight containers for up to several weeks.
Frequently Asked Questions
Is Beetroot Chin Chin healthy?
Yes, it is healthy because it has the nutrients of a root vegetable while retaining the form of chin chin. It’s a snack with powerful antioxidants and vitamins to aid in normal blood pressure, physical activity, and digestion.
Why is the chin chin moist?
To achieve a crunchy texture, measure the ingredients properly, especially the powdered milk and sugar. Also, do not skip the egg to make it crispy and crunchy! Moreover, toss it around the oil and cook it in batches to prevent a soggy texture.
What are the side effects of too much beetroot?
Beetroot is healthy but excessive consumption can cause discoloration in urine and feces. Fortunately, this is completely normal and temporary when consuming beetroot.
However, this is not recommended for people with low blood sugar and patients at high risk for kidney stones and complications.
How much of this snack can you have every day?
Limit your beetroot chin chin intake to one cup per day.
Beetroot Chin Chin
- 4 cups plain flour
- 8 tbsp beetroot (blended)
- 6½ tbsp sugar (brown/white)
- 7½ tbsp powdered milk
- ½ tsp nutmeg
- ½ tsp sea salt
- 6½ tbsp butter (salted)
- 1 egg
- sunflower oil (enough to deep-fry)
- Prepare the beetroot. Peel and grate the beetroot. Blend until smooth. Set aside for later.
- Make the dough. In a bowl, sieve and combine the plain flour, milk powder, sea salt, sugar, and nutmeg. Add butter, egg, and pureed beetroot. Massage the ingredients together until they form a gorgeous red dough.
- Slice the dough. Grease a clean surface with butter. Place the dough on top and slice it into quarters. Roll out each piece to about 0.55 mm thick. Use an oven rack as a guide and cut the dough to your preferred shape and size using a pizza cutter. Scrape them off and set aside.
- Fry the chinchin. In a pan, heat sunflower oil. The oil is hot enough when the dough floats. Fry them in batches. Do not overcrowd the pan. Stir at regular intervals. Allow frying for 6 to 8 minutes. Remove them from heat using a skimmer. Let the chinchin cool and it is ready to eat!
- Remember to purchase and store the beetroot properly for the best results.
- Measure the ingredients accurately and check the dough for doneness.
- For babies, it is best to stick with fresh baby food puree like beetroot puree.