Easy Blender Chipa: 1 Batter, 3 Delicious Flavors!
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
24
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Calories
89 kcal
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Course
Bread
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Cuisine
Paraguayan
Easy Blender Chipa: 1 Batter, 3 Delicious Flavors!
Description
Easy Blender Chipa combines tapioca flour with Parmesan cheese and a mix of wet ingredients blended into a uniform batter. The batter’s division into three parts allows for customized flavors: the addition of crumbled bacon lends smokiness; pan-fried sausage adds heartiness, and green onions contribute herbal brightness. Baking in a mini muffin pan at high temperature creates small, golden treats with a chewy texture characteristic of tapioca-based breads. The recipe balances the salty cheese and savory additions with herbs and spices for complexity.
The combination of baking powder with tapioca flour helps leaven the dough, resulting in a light but chewy final product. These mini chipas serve well as finger foods or an accompaniment to meals. They can be baked ahead and reheated briefly to refresh texture. The recipe’s use of a blender for mixing makes preparation straightforward and efficient, minimizing manual effort.
Leftover chipas can be stored at room temperature for up to three days in an airtight container and reheated carefully to avoid toughness. The method encourages experimenting with different savory add-ins while keeping the common tapioca and cheese base consistent.
Ingredients
- 240 g tapioca flour also known as tapioca starch
- ½ teaspoon baking powder
- 120 grams Parmesan Cheese grated
- 1 egg large
- 44 ml avocado oil or any neutral flavored oil
- 150 ml milk whole
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ tablespoon oregano
- 40 g green onion finely chopped, or chives
- 40 g Bacon , crumbled
- 40 g sausage finely chopped, fried
Instructions
- Preheat the oven to 500°F (260°C) and spray a 24-cup nonstick mini muffin pan with cooking oil. Set it aside.
- In a blender, combine the egg, oil, salt, pepper, and milk. Blend for one minute.
- Add the tapioca starch and blend until smooth. Add the Parmesan cheese and oregano, and blend for about three minutes until the mixture thickens.
- Divide the batter into three small bowls. In one bowl, mix in the finely chopped pan-fried sausage. In the second, mix in the finely chopped green onion. In the third, mix in the crumbled bacon.
- Fill 8 molds with the sausage batter, 8 with the green onion batter, and the last 8 with the bacon batter. Bake for 15 minutes or until golden.
Notes
- Store chipa in an airtight container at room temperature for up to 3 days to maintain freshness.
- Reheat briefly in the microwave to warm; avoid overheating to prevent them from becoming tough.
User Reviews
Overall Rating
5
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