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Green Onion Chipa
Give a fresh twist to the Paraguayan Chipa! This recipe combines the beloved traditional flavors of Chipa with the mild, oniony bite of fresh green onions. Whether enjoyed as delicious bite-sized appetizers or a satisfying side dish, this chipa is sure to become a new household favorite. Serve them warm straight from the oven.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24
Calories: 66 kcal
Course:
Bread
Cuisine:
Paraguayan
Ingredients
- 180 g tapioca starch , also known as Yuca Starch
- 25 g butter or margarine , salted or unsalted, at room temperature (If your butter is salted, reduce the salt in the recipe)
- 1 large egg , at room temperature
- 170 g freshly grated parmesan or , mozzarella cheese (or you can use whatever cheese you have)
- 60 ml whole milk
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 40 g green onion or chives , finely chopped
Instructions
- Preheat your oven to 500°F (260°C).
- In an extra-large bowl, combine tapioca starch, salt, and baking powder. Make a well in the center.
- Add the eggs and unsalted butter into the well. Mix with your hands until the mixture is creamy.
- Continue mixing with your fingers until the mixture becomes crumbly.
- Add the cheese and mix thoroughly.
- Pour in the milk and add the green onion. Mix until everything is well combined.
- Knead the dough for about two minutes until it becomes smooth and cohesive.
- Transfer the dough to a work surface and divide it into 30g pieces.
- Shape the pieces into balls and place them on a baking sheet lined with parchment paper or lightly greased with oil to prevent sticking.
- Bake in the preheated oven for 10 to 15 minutes, until the pieces are golden and dry on top.
Cup of Yum
Notes
- How to Store
- Store any leftover Chipa in an airtight container at room temperature for up to 2 days. When ready to serve, reheat them in the microwave for a few minutes. Be careful not to overheat, as this can make them tough.