Chin Chin

In a large bowl whisk together the dry ingredients: All-Purpose Flour, Granulated Sugar, Baking Powder, Salt and Ground Nutmeg.

Cut the Unsalted Butter into the dry mixture using your fingers or a pastry cutter until the texture resembles coarse crumbs.

In a separate bowl beat the Eggs with the Whole Milk and Vanilla Extract until combined.

Make a well in the dry mixture and pour in the wet ingredients, stirring until they form a stiff dough; if the dough is too dry add a tablespoon more Whole Milk at a time until it holds together. Turn the dough onto a lightly floured surface and knead briefly until smooth—about 1–2 minutes.

Roll the dough out to roughly 1/4 inch (6 mm) thickness and cut into small strips, diamonds, or bite-sized pieces with a knife or pizza cutter.

Pour enough Vegetable Oil into a heavy pot or deep fryer to reach about 2–3 inches depth and heat to medium-high (about 350°F / 175°C) — the oil should shimmer but not smoke.

Fry the pieces in batches, taking care not to overcrowd the pot; cook until they are golden brown and crisp, about 2–4 minutes, turning occasionally for even color.

Use a slotted spoon to transfer the chin chin to paper towels to drain and cool; they will crisp further as they cool.

Once cooled, break any connected pieces apart and store in an airtight container at room temperature for up to a week—if desired, toss with a little extra Granulated Sugar before serving.