Easy 3-Ingredient Chipa Recipe!

Name: Easy 3-Ingredient Chipa Recipe!
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 serving
Ingredients: 210 g tapioca starch; 120 g grated Parmesan cheese; 440 g cream cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
24
Calories
114 kcal
Course
Appetizer
Cuisine
Paraguayan

Easy 3-Ingredient Chipa Recipe!

Deacon Moody

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These 3-Ingredient Chipa have a crisp outer crust and a soft, slightly chewy inside. They’re delicious and surprising: they have all the texture and flavor a Chipa-lover craves, but without any eggs—just tapioca starch, cream cheese, and Parmesan cheese.They’re proof that you can turn basic pantry staples into something delicious. Serve them fresh from the oven as a side dish or snack!

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Ingredients

Servings

210 g tapioca starch
120 g grated Parmesan cheese
440 g cream cheese , cold

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Instructions

Preheat the oven to 400°F (200°C). Line an 11x13 inch baking sheet with parchment paper and set it aside.
In a large bowl, combine the tapioca starch and Parmesan cheese. Add the cream cheese and mix with your hands until the mixture is well combined. Use a rubber spatula to scrape down the sides of the bowl and ensure everything is thoroughly mixed.
Place the mixture in the freezer for 15 minutes.
Remove the mixture from the freezer. Pinch off approximately 50g pieces and roll them into balls.
Place the balls on the prepared baking sheet, leaving some space between them as they may expand slightly during baking.
Gently press down on the tops of the balls to flatten them slightly. Bake the chipas for 15 to 20 minutes, or until the bottoms are slightly golden.

Notes

How to Store
Chipa is best enjoyed fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for a day.
Reheat them in the microwave for a few seconds, but be careful not to overheat them, as they can become tough.
How to Freeze
To freeze the Chipa, 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 3 months. When you want to bake, preheat the oven and bake the frozen Chipa, adjusting the baking time slightly as needed.