Chipa is a traditional Paraguayan snack that has been enjoyed for centuries. This delicious treat is made from cassava flour, cheese, eggs, and milk, giving it a uniquely rich and savoury flavour. It is a staple in Paraguayan cuisine and is often enjoyed as a breakfast food or as a snack during the day.
Ingredients:
- 1 3/4 cups tapioca starch (also called cassava flour or manioc starch)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 large eggs
- 1/4 cup milk (more if needed)
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together the tapioca starch, baking powder, and salt in a large bowl
- Add the softened butter, Parmesan cheese, and mozzarella cheese to the dry ingredients. Use your fingers or a pastry cutter to rub the butter into the mixture until it resembles coarse crumbs.
- Make a well in the centre of the mixture. Add the eggs and milk and use your hands to bring the dough together. If the mixture feels too dry, add a teaspoon or two more milk until a workable dough forms.
- Divide the dough into 12-15 equal pieces and roll each piece into a ball. Place the balls on the prepared baking sheet, leaving about 2 inches between them for spreading.
- Bake in the preheated oven for 15-20 minutes, or until the chipas are golden brown and slightly puffed.
- Serve warm and enjoy!
Variations:
- Spices: Add a pinch of garlic powder, onion powder, or dried herbs for extra flavour.
- Cheese Variations: Try using other cheeses like cheddar, Monterey Jack, or crumbled queso fresco.
- Shaping: Form the chipas into rings or small horseshoe shapes for a traditional look.
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Ingredients
- 1¾ cups cups tapioca starch (also called cassava flour or manioc starch)
- 1 tsp baking powder
- 1 tsp salt
- ¼ cup unsalted butter, softened
- 1 cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 2 eggs
- ¼ cup milk (more if needed)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together the tapioca starch, baking powder, and salt in a large bowl
- Add the softened butter, Parmesan cheese, and mozzarella cheese to the dry ingredients. Use your fingers or a pastry cutter to rub the butter into the mixture until it resembles coarse crumbs.
- Make a well in the centre of the mixture. Add the eggs and milk and use your hands to bring the dough together. If the mixture feels too dry, add a teaspoon or two more milk until a workable dough forms.
- Divide the dough into 12-15 equal pieces and roll each piece into a ball. Place the balls on the prepared baking sheet, leaving about 2 inches between them for spreading.
- Bake in the preheated oven for 15-20 minutes, or until the chipas are golden brown and slightly puffed.
- Serve warm and enjoy!