Chipá

Name: Chipá
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 10
Cuisine: Argentina
Ingredients: Cassava starch (almidón de mandioca / tapioca starch) — 500 g (4 cups); Grated hard cheese (queso paraguayo or a mix of parmesan and mozzarella) — 250 g (2 1/2 cups); Eggs — 2; Butter, softened — 100 g (7 tbsp); Milk — 100 ml (1/3 cup + 1 tbsp); Salt — 1 tsp; Baking powder — 1 tsp

The Quirky Foodster Team

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15 min

Prep

22 min

Cook

Servings

Ingredients

Cassava starch (almidón de mandioca / tapioca starch) — 500 g (4 cups)
Grated hard cheese (queso paraguayo or a mix of parmesan and mozzarella) — 250 g (2 1/2 cups)
Eggs — 2
Butter, softened — 100 g (7 tbsp)
Milk — 100 ml (1/3 cup + 1 tbsp)
Salt — 1 tsp
Baking powder — 1 tsp

Method

Combine cassava starch, salt and baking powder in a bowl.
Rub in the butter until the mixture resembles coarse crumbs.
Add the grated cheese, eggs and milk, and mix until a soft, slightly sticky dough forms.
Shape into small balls or rings, about 40 g each, and place on a lined tray.
Bake at 200°C (400°F) for 20-25 minutes until golden and firm to the touch.

Introduction: Chipá is a cheesy, chewy cassava-flour bread from Argentina’s northeastern Guaraní-influenced provinces, shared culturally with Paraguay.

Cultural Background: Chipá is a cheesy, chewy cassava-flour bread from Argentina’s northeastern Guaraní-influenced provinces, shared culturally with Paraguay. Traditionally baked in clay ovens and sold by street vendors at bus stops and plazas, it is naturally gluten-free due to its cassava starch base.

Tips: Use a salty, hard-aged cheese for the best flavour and structure. Wet your hands slightly when shaping to prevent the sticky dough from sticking.

Variations: Chipá guazú: a softer, casserole-style version made with fresh corn, closer to a spoonable side dish.

Vegetarian/Vegan: Vegetarian: Naturally vegetarian. Vegan: Replace cheese with a salty plant-based cheese alternative, use a flax egg, and substitute plant milk and vegan butter; texture will be softer.

Storage: Store in an airtight container at room temperature for 1-2 days; freezes well unbaked or baked for up to 2 months.

Reheating: Warm briefly in a 180°C (350°F) oven for 5 minutes to restore chewiness; best eaten warm.

Nutrition: Per piece (approx. 40 g): 150 kcal, 4 g protein, 8 g fat, 15 g carbohydrate, 0 g fibre.

FAQs:

Q: Can I substitute regular flour for cassava starch?

A: No – cassava starch gives chipá its signature chewy texture and gluten-free nature; wheat flour will not replicate the result.