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Chipa de Maní

Don't let your leftover peanuts go to waste! With Chipa de Maní, a delicious twist on the traditional Paraguayan chipa, you can prepare a delious snack in no time.

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

Ingredients

  • 220 g toasted ground peanuts
  • 300 g yuca starch (also known as tapioca starch)
  • 1 teaspoon baking powder
  • 120 g softened butter
  • 2 large eggs
  • 200 g freshly grated or shredded 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 .
  • 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

  • Storage, Make Ahead, & Freezing
  • Storage, Make Ahead, & Freezing
  • Storage: Keep in an airtight container at room temperature for up to 3 days.
  • Storage: Keep in an airtight container at room temperature for up to 3 days.
  • Make Ahead: Prepare the dough, cover it tightly, and refrigerate for up to 24 hours before baking.
  • Make Ahead: Prepare the dough, cover it tightly, and refrigerate for up to 24 hours before baking.
  • Freezing: Freeze unbaked chipa on a lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding a few extra minutes.
  • Freezing: Freeze unbaked chipa on a lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding a few extra minutes.