A warm, dessert-style version with a Caribbean-inspired spice profile.
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In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and nutmeg until well combined.
Add the chilled butter cubes to the dry mixture and rub them in with your fingertips until it resembles coarse breadcrumbs.
In a separate small bowl, beat the eggs with the evaporated milk and vanilla extract.
Gradually pour the wet ingredients into the dry mixture, kneading gently until a smooth, firm dough forms.
Roll the dough out on a lightly floured surface to a thickness of about 1/4 inch.
Use a knife or pizza cutter to slice the dough into small 1/2-inch squares or strips.
Heat the oil in a deep pan to 350°F (175°C) and fry the dough pieces in small batches until golden brown and crunchy.
Drain the chin chin on paper towels and allow them to cool completely before serving or storing.
