Oven-baked Chin Chin is a lighter take on the traditional fried version, offering the same irresistible crunch and flavor without the extra oil. With warm notes of nutmeg and a perfectly golden finish, this baked treat is great for snacking, gifting, or festive celebrations.
How Is Oven-Baked Chin Chin Different from Fried Chin Chin?
- Baked Chin Chin is lighter, uses less oil, and has a slightly firmer texture. It’s ideal for those looking for a healthier option while still enjoying the classic flavors.
- Fried Chin Chin is richer and crunchier, with a more traditional taste.
Both are delicious, so the choice depends on your preference or occasion.
Ingredients You’ll Need
For the dry ingredients: Flour, baking powder, sugar, salt, and grated nutmeg to provide structure and a warm, aromatic flavor to the dough.
For the wet ingredients: Unsalted butter, eggs, milk (or water), and vanilla extract to create a smooth, pliable dough that bakes into perfectly crisp Chin Chin.
For baking: A lightly oiled baking sheet to ensure the pieces bake evenly without sticking.
How to Make Baked Chin Chin
- Prepare Your Ingredients
Assemble all the required ingredients, such as the dry ones and the wet ones, to ensure everything is ready to use. - Prepare the Dough
Mix the dry ingredients in a bowl. In a separate bowl, whisk the wet ingredients, then combine them with the dry mixture to form a smooth dough. - Knead the Dough
Knead on a lightly floured surface until smooth. - Roll and Cut
Roll out the dough on a floured surface. Cut it into small squares or strips, depending on your preference. - Arrange on a Baking Sheet
Preheat the oven to 350°F (175°C). Lightly oil a baking sheet and arrange the pieces, leaving a little space between them.
6. Bake to Perfection
Bake for 15–20 minutes, flipping the pieces halfway through, until they turn golden brown and crispy.
7. Cool and Store
Allow the Chin Chin to cool completely before serving.
If you love this sweet treat, be sure to try my Banana Puff Puff for a rich, sweet flavor, my Easy Puff Puff for a quick and delicious snack, or go classic with Heart-Shaped Beignets, perfect for any occasion.
How to Serve Oven-Baked Chin Chin
Serve oven-baked Chin Chin at festive celebrations like parties, weddings, or holidays, or enjoy it with tea, coffee, or hot chocolate. It also makes a great on-the-go snack for work, school, or road trips.
Tips & Tricks
- Uniform thickness: Roll the dough evenly to ensure all pieces bake at the same rate.
- Check while baking: Ovens vary, so keep an eye on your Chin Chin to prevent overbaking.
- Flour adjustments: If the dough is too sticky, gradually add more flour until it’s smooth and manageable.
Variations to Try
- Coconut flavor: Use coconut milk instead of regular milk for a tropical twist.
- Cinnamon spice: Enhance the flavor with a touch of cinnamon for a warm, aromatic twist.
- Chocolate drizzle: Once baked and cooled, drizzle melted chocolate over the pieces for a decadent touch.
Storage Tips
Store the cooled Chin Chin in an airtight container for up to 2 weeks. Freeze in a zip-top bag for up to store for up to 3 months. Thaw at room temperature before serving.
Oven-Baked Chin Chin
Ingredients
For the dry ingredients:
- 4 ¾ cups all-purpose flour
- ¾ cup sugar
- ½ tsp salt
- 1 tsp baking powder
- 1½ tsp grated nutmeg
For the wet ingredients:
- ½ cup unsalted butter, softened
- 2 small eggs
- 1 tsp vanilla extract
- 1 cup milk (or water) + 2 tablespoons
- Oil or non-stick spray, for greasing the baking sheets
Instructions
- Set your oven to 160°C (320°F) and prepare your baking sheets by greasing them lightly with oil.
- In a large bowl, combine the flour, baking powder, salt, sugar, and grated nutmeg. Stir well to ensure the ingredients are evenly distributed.
- In a separate bowl, whisk together the milk (or water), eggs, and vanilla extract. Set aside.
- Add the unsalted butter to the dry ingredients and mix with your hands until the texture resembles coarse crumbs.
- Gradually add the wet mixture to the dry ingredients. Mix until the dough comes together, then transfer it to a floured surface and knead until smooth. If the dough feels sticky, add a little more flour as needed.
- Divide the dough in half and roll out one portion to about 1/5–1/6 inches thick. Use a pizza cutter or sharp knife to cut the dough into your desired shapes—squares, strips, or diamonds work well for baked Chin Chin.
- Arrange the pieces on the oiled baking sheet, ensuring they don’t overlap. Lightly brush or spray oil over the tops of the dough pieces for a golden finish.
- Bake in the preheated oven for 15–20 minutes, checking occasionally. Remove when the Chin Chin turns a light golden brown.
- Allow the baked Chin Chin to cool completely on the baking sheet before transferring to an airtight container.
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