Mikey's Gourmet Chin-Chin vs. Plantain Chips

Michael Lawanson

Chin-chin and plantain chips both come from West African kitchens, and both show up at the same gatherings. But they're not interchangeable — they're built differently and they do different jobs on the table.

What They're Made From

Mikey's Gourmet Chin-Chin is a fried dough snack — flour-based, lightly sweetened, cut into small pieces and fried until crisp. The recipe is a family recipe from Surulere, Lagos, made fresh to order in Los Angeles in small batches.

Plantain chips are thin slices of plantain, fried or baked. They're savory by default (sometimes salted, sometimes spiced), and their flavor depends entirely on the ripeness of the plantain used — riper plantains fry sweeter, greener ones fry more neutral and starchy.

Taste and Texture

Mikey's Gourmet Chin-Chin has an audible snap and a buttery, lightly sweet finish. It's dense — a few pieces go a long way.

Plantain chips are thinner and more brittle, closer to a potato chip in mouthfeel. They lean savory, sometimes with a natural sweetness if the plantain was ripe.

Occasion

Mikey's Gourmet Chin-Chin is positioned for gifting and events — weddings, corporate gatherings, private dinners — not just everyday snacking. It ships in a sealed 2lb bag; orders close Thursday 9pm and ship Saturday. Event orders need a 50-package minimum and a two-week lead time.

Plantain chips read more as an everyday side or party bowl filler — the kind of thing you serve alongside a meal or with dip, rather than the centerpiece of a gift.

Which One Fits What You're Doing

If you want something savory to serve alongside a meal, plantain chips do that job well. If you're bringing something to a table that's supposed to mean something — a gift, an event, a room that doesn't bring just anything — that's what Mikey's Gourmet Chin-Chin is built for.

Plantain chips are one comparison. See how chin-chin compares to popcorn and puff-puff too. Ordering for a group? Here's how much to order per person.

Order a batch before Thursday 9pm.

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