Chin Chin

Ingredients

• 3 cups All-purpose flour
• 1/2 cup Sugar
• 1 tsp Baking powder
• 1/2 tsp Nutmeg
• 1/2 cup Vegan butter
• 1/2 cup Milk (dairy or non-dairy)
• 2 cups Vegetable oil

Instructions

1. 1In a large bowl, combine 3 cups of all-purpose flour, 1/2 cup of sugar, 1 tsp of baking powder, and 1/2 tsp of nutmeg. Stir them together until they are evenly mixed.
2. 2Add the 1/2 cup of vegan butter to the flour mixture. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
3. 3Gradually add 1/2 cup of milk to the bowl. Mix everything together with a spoon or your hands until a dough just starts to form. Be careful not to add all the milk at once; add it slowly until the dough comes together.
4. 4Turn the dough out onto a clean, lightly floured surface. Knead the dough gently for about 3-5 minutes, or until it feels smooth and elastic. This means pressing and folding the dough repeatedly.
5. 5Roll out the dough thinly, about 1/8-inch thick. Use a knife or a pizza cutter to cut the dough into small squares, approximately 1/2-inch by 1/2-inch, or any small shape you prefer.
6. 6Pour 2 cups of vegetable oil into a deep, heavy-bottomed skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle immediately.
7. 7Carefully add the cut dough pieces to the hot oil in small batches, making sure not to overcrowd the skillet. Fry the chin chin for 5-8 minutes, turning them occasionally, until they are golden brown and crispy. They will make a gentle sizzling sound as they fry.
8. 8Use a slotted spoon to remove the fried chin chin from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. This step helps to make them extra crunchy.
9. 9Let the chin chin cool completely on the paper towels for at least 30 minutes before serving. This ensures they are fully crisp and not soft inside.

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