Beetroot Chin Chin

What makes Beetroot Chin Chin special?

Chin Chin is a popular fried snack in Nigeria and Ghana. Kids and adults love eating it as biscuits because of how crunch it is. Meanwhile, beetroots are veggies with sweet and earthy flavors.

The traditional chin chin is already yummy, wait until you taste it with more flavor from the beetroot. Even the deep red flavor it gains from beetroot can invite you to eat more.

Give the classic Chin Chin recipe a twist with delicious and healthy beetroot!

beetroot chin chin recipe

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Put beetroots and chin chin together for one of the best snacks you can make at home. It’s surely going to be a family favorite once everyone tastes it. Always make sure to make enough for the whole family, alright?

How to Make Beetroot Chin Chin

Once you taste Beetroot Chin Chin, it might become your next favorite chin chin flavor. All you have to do is make the dough but this time, add beetroot for that extra flavor and color to make it better.

Put your apron on and let’s start cooking!


Here’s a list of everything you need to make Beetroot Chin Chin:


Your heart will surely skip a beat when you taste chin chin with beetroot!

I love adding beetroot to my recipes because of how sweet and earthy it tastes. Even its deep red color can make any dish inviting. It’s also easy to prepare and add to dishes and drinks.

You can eat the beetroot raw or cooked. I suggest using raw beetroot for salads, smoothies, and juices. On the other hand, you can cook beetroot into chin chin or other recipes.

Health Benefits

  • Eating beetroots can help with your physical performance and endurance.
  • According to BBC Good Food, beets can protect you from different kinds of cancer.
  • Beetroots can also help take care of your heart by lowering your blood pressure.
  • Real Simple also suggests beetroots for improved brain function.
  • You can get plenty of energy and better immunity from beets.

Indeed, it’s amazing how beetroots carry so much flavor and a lot of nutrients. I especially love this for Beetroot Apple Juice or Beet Juice to unleash its natural goodness!

Plain flour

To make the base of the chin chin, you will need plain flour. It will support the form of the chin chin no matter what shape you want it to be. The flour will also make the dough easy and quick to knead.

It is perfectly safe to use plain flour for frying food. In fact, I also use it for Banana Puff Puff, Crispy Hotdogs, and Pan Fried Fish Fillet.

Powdered milk

Don’t skip the powdered milk because it will give the dish a creamy and soft texture. The mildly sweet taste will pair well with the flavor of beetroots. It will also activate the dry ingredients once you mix them in.

I use powdered milk for other fried recipes, such as Nigerian Coconut Buns, Puff Puff, and Nigerian Egg Rolls.

Salted butter

A little bit of salted butter goes a long way. Its mild salty flavor can make a big difference in the overall flavor of the dish. Salted butter also acts as a preservative to make the chin chin last longer.

In case you don’t have salted butter, you can use plain butter to add a buttery flavor and fragrance to the dish.

Nigerian chin chin recipe

Since you won’t need baking powder or yeast, the egg can make the perfect leavening agent for this recipe. It also the chin chin the best crumbs from the inside out. The egg gives the dish that extra crispiness you want.

If you don’t want to use eggs, then there are plenty of egg substitutes you can use instead. There’s always a way to make beetroot chin chin even without an egg!


The beetroot chin chin recipe will not be complete without the seasoning. These spices will improve the overall flavor of the dish. I suggest using sugar, nutmeg, and sea salt for the best balance of flavor.

You can adjust the seasoning as needed to make the dish sweeter, depending on how you want it to taste.

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!

  1. Peel and grate the beetroot.
  2. Use a blender to blend the beetroot until smooth.
  3. Mix the plain flour, milk powder, sea salt, sugar, and nutmeg in a bowl.
  4. Then, add butter, egg, and beetroot.
  5. Massage the ingredients together until they form a dough. 
  6. Roll out the dough to about 0.55 mm using a rolling pin.
  7. Slice it into quarters using a dough cutter or knife.
  8. Fry the chin chin dough for 6 to 8 minutes and in batches.
  9. Remove them from heat using a skimmer.
beetroot prep for chin chin

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! 



Buying beetroot
  • 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.
Storing beetroot
  1. Trim off the leaves two inches above the root.
  2. Then, wrap them in paper towels.
  3. 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. 

Preparing beetroot
  1. Remove an inch of the stem and leaves to retain the color.
  2. Rinse it and rub off the skin using a paper towel.
  3. It may tend to bleed, so it is best to wear gloves and an apron. 

No-Blender Beetroot Puree

To get 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, then 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. 
Nigerian chin chin

Beetroot Chin Chin Variations

There are different ways to make the Beetroot Chin Chin suitable 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. 

You can also use milk like almond milk or coconut milk for a nutty flavor. There are also egg alternatives you can use for a vegan version. Meanwhile, the seasoning can include chocolate powder, coconut, or vanilla. 

Alternative Ways to Cook Chin Chin

Aside from frying, you can also bake or air-fry these snacks. 

Air fryer
  1. Preheat the air fryer to 350°F for a few minutes.
  2. Arrange the sliced dough in the greased basket.
  3. It is best to cook them in batches.
  4. Then, air fry each batch for up to 15 minutes.
  5. Toss it around after 7 minutes. 
  1. Preheat the oven to 160°C.
  2. Grease the lined baking tray with butter or oil and distribute the dough on top.
  3. Then, bake the chin chin for up to 15 minutes.
  • 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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Nigerian chin chin recipe

How to Serve Beetroot Chin Chin

You did such a good job on your Beetroot Chin Chin! Now, it’s time to enjoy it!

I love serving it as a snack or an appetizer for dining with my family or friends. For parties, I suggest serving them in plastic cups, bowls, or jars for the complete snacking experience.

For a complete experience, you can serve it with Fresh Beetroot Juice or combine this drink with pineapple, ginger, or apples

More crunchy Chin chin recipes

delicious beetroot chin chin

Storage Tips

Quick Tip!

In the fridge: Use plastic bags or containers to refrigerate the chin chin to last up to months. 

To freeze: Store the chin chin in freezer bags to prolong shelf life. 

Frequently Asked Questions

What are the benefits of chin chin?

Eating chin chin can be good for your mental health, brain function, heart health, and digestion. However, since it is deep fried, you need to eat it in moderation to avoid any advser effects.

beetroot chin chin prep

What makes chinchin soft and crunchy?

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. 

How long can chin chin last?

Chin chin can last up to several weeks at room temperature or months in the fridge. Instead of freezing cooked chin chin, I suggest freezing the dough instead and thawing it before deep frying.

Does chin chin have protein?

Yes, chin chin has protein. In fact, from the plain flour and eggs alone, you can already expect a good level of protein in your system. With the added beetroot, your body will get more protein!

crunchy Nigerian chin chin

Beetroot Chin Chin

5 from 1 vote
Snacking has never been healthier with this delicious, crunchy, and nutritious Beetroot Chin Chin recipe.
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 15
Course Appetizer, Snack
Cuisine African
Calories 185kcal


  • 4 cups plain flour
  • 8 tbsp beetroot (blended)
  • tbsp sugar (brown/white)
  • tbsp powdered milk
  • ½ tsp nutmeg
  • ½ tsp sea salt
  • tbsp butter (salted)
  • 1 egg
  • sunflower oil (enough to deep-fry)


  • 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 using a dough cutter or knife.
  • Fry the chin chin dough for 6 to 8 minutes and in batches.
  • Remove them from heat using a skimmer.



  • 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.


Serving: 1 (of 15)Calories: 185kcalCarbohydrates: 35gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 16mgSodium: 114mgPotassium: 140mgFiber: 1gSugar: 10gVitamin A: 76IUVitamin C: 1mgCalcium: 62mgIron: 2mg
Keyword african snacks, beetroot chin chin, best chin chin recipe, chin chin, easy chin chin, homemade chin chin recipe, tasty beetroot snack

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