Chipa de Maní
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
24
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Calories
165 kcal
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Course
Bread
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Cuisine
Paraguayan
Chipa de Maní
Description
Chipa de Maní combines yuca starch with toasted ground peanuts and shredded cheese to create a distinctive dough. The dough binds softened butter and beaten eggs, and milk may be added to form a cohesive mixture that is firm yet pliable. Rolled into small balls and baked at high heat, these snacks develop a lightly golden and tender crust while maintaining a soft interior thanks to the starch base.
The use of yuca starch provides a chewy texture different from wheat-based breads, while the cheese adds savory richness, which can be substituted with various types such as Gouda, mild cheddar, or Mexican-style cheeses. The toasted peanuts add subtle nutty flavor and texture contrast.
Chipas can be enjoyed warm as a simple snack, appetizer, or alongside meals. Variations may omit cheese for a sweeter version, adjusting ingredients accordingly.
Properly stored in airtight containers, chipas stay fresh for a few days, and the dough can be refrigerated before baking. Unbaked dough balls freeze well and can be baked directly from frozen with slightly extended cooking times, offering convenience.
Ingredients
- 220 g peanuts toasted, ground
- 300 g yuca starch (also known as tapioca starch)
- 1 teaspoon baking powder
- 120 g butter softened
- 2 large egg
- 200 g Parmesan Cheese shredded (can be substituted with gouda cheese, mild cheddar, queso panela, queso fresco, queso blanco, monterey jack, colby jack, or a mexican blend; almost any cheese will work well, freshly grated or shredded
- milk (if necessary)
Instructions
- Preheat your oven to 500°F (260°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine 220 g toasted ground peanuts, 300 g yuca starch, and 1 teaspoon baking powder. Mix thoroughly to distribute the dry ingredients evenly.
- Add 120 g softened butter and work it into the mixture using your hands until the texture resembles coarse crumbs. Add 2 large beaten eggs into the bowl and add 200 g shredded cheese.
- Mix the ingredients until a dough begins to form. If the dough feels too dry, gradually add a splash of milk, 1 tablespoon at a time, until it comes together but remains slightly firm and not sticky.
- Shape the dough into small balls, about 30g each, placing them on the prepared baking sheet with space between each piece for even baking.
- Bake for 12 - 15 minutes or until the chipas are lightly golden but not browned. Allow them to cool slightly before serving warm.
- For a sweet version, omit the cheese and add 50 g to 90 g of sugar (or to taste) to the dry ingredients.
Notes
- Store chipas at room temperature in an airtight container for up to 3 days to maintain freshness.
- Prepare dough ahead and refrigerate covered for up to 24 hours before baking for convenience.
- Unbaked chipas freeze well; freeze on a sheet before transferring to a bag and bake directly from frozen, extending baking time slightly.
User Reviews
Overall Rating
5
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