Dairy-Free Chin Chin

Instructions

1. 1In a large bowl, combine 2 cups of all-purpose flour, 1/2 cup of vegan butter, 1/4 cup of sugar, and 1/2 teaspoon of nutmeg. Use your fingertips or a pastry blender to rub the vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
2. 2Gradually add 1/4 cup of water to the flour mixture, mixing with a fork or your hands until a cohesive dough forms. If the dough seems too dry, add a tiny bit more water, a teaspoon at a time, until it just comes together.
3. 3Turn the dough out onto a clean, lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Shape the dough into a ball.
4. 4Roll out the dough thinly, to about 0.3175 cm thickness. Cut the dough into small squares or rectangles, approximately 2.54 cm in size.
5. 5Pour 2 cups of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle immediately.
6. 6Carefully add the cut dough pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 5-8 minutes, turning occasionally, until the chin chin are golden brown and crisp.
7. 7Using a slotted spoon, remove the fried chin chin from the oil and place them on a plate lined with paper towels to drain any excess oil. Allow the chin chin to cool completely before serving. This will ensure they are fully crisp.

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