Chipa Pirú: Crunchy Paraguayan Chipa
User Reviews
5.0
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
60
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Calories
26 kcal
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Course
Breakfast
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Cuisine
Brazilian, Paraguayan
Chipa Pirú: Crunchy Paraguayan Chipa
Chipita, also known as Chipa Pirú, is one of the many variations of Paraguayan chipas. It is known for its crisp and crunchy texture and tiny size. Inspired by my Chipa Mestizo, this recipe features all the beloved qualities of a classic chipita while adding a delicate corn flavor for an even more delicious flavor.It is super easy to make, requiring only a few basic ingredients. Plus, it's naturally gluten-free, making it a perfect snack for everyone! Though shaping them might take a bit of time, the end result is incredibly rewarding. It is best served once it has cooled down, as it improves its texture. Its versatility makes it an excellent choice for breakfast as a mid-day snack or alongside a cup of mate cocido. You can even serve them as an appetizer. Give it a try—you won't be disappointed!
Ingredients
- 116 g yuca starch also known as Tapioca Starch
- 110 g cornstarch
- 44 g Quaker cornmeal
- 80 g Mexican shredded cheese
- ½ tablespoon baking powder
- 60 g butter softened to room temperature
- 7 tablespoons 2% milk or water as needed, room temperature
- 1 large egg , room temperature
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F (200°C)—line (2) 13x18x1 baking sheets with parchment paper.
- In a large mixing bowl, combine the yuca starch, cornstarch, cornmeal, baking powder, cheese, and salt. Mix well and set aside.
- Add the softened butter and eggs to the dry ingredients. Use your fingers to mix the eggs and butter until it resembles a coarse crumb.
- Mix in the cheese until it's well integrated.
- Add a bit of milk to the mixture, adding just enough to prevent it from becoming too firm and to make it easy to knead. Continue mixing with your hands until it is compact and homogeneous. When done, the dough should have a smooth playdough-like consistency.
- Pinch off small pieces of dough (about 10g each) and make small circles or doughnuts, about one inch in diameter, by rolling a small amount of dough into a log and then joining the ends to form a circle. Press gently to seal.
- Place the shaped Chipa on the prepared baking sheet and bake in the preheated oven until they crisp, about 20 minutes. Keep an eye on them to avoid burning.
Notes
- How to Store
- Chipa Piru can be stored in an airtight container or sealable plastic bag at room temperature for up to 5 days.
- Make-Ahead & Freeze
- You can prepare the Chipa Piru dough the day before and store it covered in the fridge until needed.
- Alternatively, shape the Chipita dough as instructed and place it on a parchment-lined baking sheet. Instead of baking immediately, refrigerate for up to 24 hours.
- When ready to bake, follow the recipe's baking instructions. To freeze Chipita, shape the dough and place it on a parchment-lined baking sheet in the freezer until firm.
- Once frozen, transfer them to a freezer-safe container or bag, removing excess air. Label and freeze for up to 2 months. When you want to bake, preheat the oven and bake the frozen Chipita, adjusting the baking time slightly as needed.
User Reviews
Overall Rating
5.0
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