Classic Crispy Chin Chin

• •4 cup All-purpose flour (plus more for dusting)
• •½ cup Granulated sugar
• •1 tsp Baking powder
• •½ tsp Salt
• •1 tsp Ground nutmeg
• •½ cup Unsalted butter (1 stick, melted and cooled)
• •2 piece Large eggs
• •¼ cup Evaporated milk (or whole milk)
• •4 cup Vegetable oil (for deep frying)

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground nutmeg until well combined.

2. 2

   In a separate medium bowl, whisk together the melted butter, eggs, and evaporated milk until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface.

4. 4

   Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Do not over-knead. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.

5. 5

   Divide the dough into 3-4 manageable portions. On a lightly floured surface, roll out one portion of dough to about ⅛-inch thickness. Using a sharp knife or a pizza cutter, cut the dough into small squares, rectangles, or diamond shapes (about ½ to 1 inch in size). Repeat with the remaining dough.

6. 6

   Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of dough should sizzle and float to the top immediately.

7. 7

   Carefully add a handful of chin chin to the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon or spider to remove the chin chin and transfer them to a paper towel-lined plate or a wire rack to drain excess oil.

8. 8

   Repeat the frying process with the remaining dough, working in batches. Allow the chin chin to cool completely before storing or serving.

Chef's Tips

• 💡Ensure your oil is at the right temperature; if it's too cool, the chin chin will absorb too much oil and be greasy, if too hot, they will brown too quickly on the outside and be raw inside.
• 💡For extra crunch, you can roll out the dough even thinner, about 1/16-inch. Be careful not to tear it.
• 💡Chin Chin can be stored in an airtight container at room temperature for up to 2-3 weeks, making them a great make-ahead snack.