Go Back Email Link
+ servings
crunchy Nigerian chin chin
Print Recipe
5 from 1 vote

Beetroot Chin Chin

Snacking has never been healthier with this delicious, crunchy, and nutritious Beetroot Chin Chin recipe.
Prep Time30 minutes
Cook Time8 minutes
Total Time38 minutes
Course: Appetizer, Snack
Cuisine: African
Keyword: african snacks, beetroot chin chin, best chin chin recipe, chin chin, easy chin chin, homemade chin chin recipe, tasty beetroot snack
Servings: 15
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: 185kcal | Carbohydrates: 35g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 114mg | Potassium: 140mg | Fiber: 1g | Sugar: 10g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg