Air Fryer Chin Chin

• 2 cupsall-purpose flour — plus more for rolling
• 1/4 cupgranulated sugar
• 1/2 tspfreshly grated nutmeg — the signature — don't skip
• 1/2 tspbaking powder
• 1/4 tspfine sea salt
• 3 tbspunsalted butter — cold, cubed
• 1egg — beaten
• 1/4 cupwhole milk — plus a splash if the dough is dry
• 1 tspneutral oil — for tossing

Method

1. 01

   Whisk the flour, sugar, nutmeg, baking powder, and salt in a bowl. Rub in the cold butter with your fingertips until the mixture looks like damp sand — same move as pie dough, same reason: fat coating flour means tender, snappy chin chin.

2. 02

   Stir in the egg and milk to make a firm, smooth dough. Knead it just a minute — it should feel stiffer than bread dough. Rest it, covered, for 10 minutes.

3. 03

   Roll the dough out on a floured surface to a quarter-inch thick. Cut into short strips or half-inch squares with a knife or pizza cutter. Toss the pieces with the teaspoon of oil so every surface gets a whisper of fat.

4. 04

   Spread half the pieces in a single, slightly-loose layer in the basket. Air fry at 330°F for 12 minutes, shaking the basket every 4 minutes so they color evenly, until deep golden and hard when you tap one. Repeat with the second batch.

5. 05

   Cool completely before storing — they crisp up as they cool. Taste one warm anyway; test-kitchen rules. Keeps 2 weeks in an airtight tin.