Easy 3-Ingredient Chipa Recipe!
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
24
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Calories
114 kcal
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Course
Appetizer
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Cuisine
Paraguayan
Easy 3-Ingredient Chipa Recipe!
Description
This Chipa recipe uses only three ingredients: tapioca starch, grated Parmesan cheese, and cold cream cheese. The dough is hand-mixed to combine the starch and cheese, then the cream cheese is incorporated until smooth. Chilling the dough helps it firm up, making it easier to handle for shaping. Each piece is portioned into about 50g balls that are gently flattened before baking at a high temperature.
The baking process produces small breads with a golden underside and a chewy, slightly airy interior. The Parmesan imparts a salty, umami-rich cheese flavor, while the tapioca starch creates the characteristic light chewiness associated with chipa. This recipe yields a naturally gluten-free bread alternative with a crisp bottom.
Chipa is best enjoyed fresh from the oven to preserve its soft texture. Leftovers can be stored at room temperature up to one day and reheated briefly. For longer storage, shaped dough balls can be frozen before baking, allowing for convenient future baking with slight adjustments to cooking time.
The recipe notes detail storage instructions and freezing techniques to help maintain freshness and texture for subsequent servings.
Ingredients
- 210 g tapioca starch
- 120 g Parmesan Cheese grated
- 440 g cream cheese , cold
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
- Leftover chipa can be stored at room temperature in an airtight container for one day.
- Reheat leftovers briefly in the microwave to soften without toughening.
- For freezing, shape dough balls and freeze on a lined tray until firm, then store in a sealed container for up to three months.
- Bake frozen chipas directly, adjusting bake time slightly as needed.
User Reviews
Overall Rating
5
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