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Chipa de Maní
5 from 63 votes

Chipa de Maní

Chipa de Maní are small, baked cheese and peanut starch snacks made from yuca starch, ground toasted peanuts, butter, eggs, and Parmesan cheese. They have a light, crispy exterior with a slightly chewy interior, baked to a golden hue, and can be served warm as a savory snack or side.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 24
Calories: 165 kcal
Course: Bread
Cuisine: Paraguayan

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

    Cup of Yum
  1. Preheat your oven to 500°F (260°C) and line a baking sheet with parchment paper or lightly grease it.
  2. 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.
  3. 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.
  4. 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.
  5. Shape the dough into small balls, about 30g each, placing them on the prepared baking sheet with space between each piece for even baking.
  6. Bake for 12 - 15 minutes or until the chipas are lightly golden but not browned. Allow them to cool slightly before serving warm.
  7. 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.