Chipa: Paraguayan Cheese Bread
- Prep
- 15 min
- Bake / cook
- 25 min
- Total
- 40 min
- Makes
- 28 chipa (rolls of about 30 g)
Today I'm sharing this chipa recipe, those much-loved little cheese breads. They're of Guaraní origin and they're addictive with a good round of mate, right? Don't miss this amazing recipe, I share some tips and tricks below, so keep reading!
Ingredients
- 300 g tapioca starch (cassava starch)
- 10 g salt
- 50 g butter
- 1 egg
- 50 ml orange juice
- 100 ml milk
- 100 g hard cheese such as Reggianito
- 200 g Mar del Plata cheese (semi-hard)
Metric measurements: a kitchen scale gives the best results.
Method
Preheat the oven to 210°C (410°F) and prepare a rectangular baking dish.
Place the starch in a mound with a well in the center.
In the well, add the salt, butter, egg, juice and milk. Mix.
Add the cheeses and form the dough. Work it until it comes together.
Cut off pieces and shape them into little rolls. Place them on a buttered baking sheet.
Bake until they take on color.
Chipa
I learned to make this recipe when I was studying gastronomy, and I haven’t stopped making and sharing it since. I love it. This particular recipe has orange juice to add flavor. It may sound strange, but you have to try it, it turns out great. If you don’t want to use orange juice, you can replace it with milk.
Choosing the type of cheese is important for this recipe. I usually add one semi-hard cheese and one hard (grating) cheese, for example Mar del Plata and Reggianito, or Sardo and Reggianito.
Options for choosing the ingredients for these chipa
As I mentioned above, these chipa are very versatile and you can add lots of things to them. Here are a few options.
- Starch: they are traditionally always made with cassava starch, which makes this a gluten-free recipe, ideal for people with celiac disease (if you’re making it for someone with celiac disease, remember to check that all the ingredients are gluten-free, just in case).
- Semi-hard cheese: I recommend a cheese like Mar del Plata, Sardo or Gruyère.
- Hard cheese: I recommend a hard grating cheese like Reggianito, which gives a stronger, saltier flavor.
Tips for perfect chipa
- Choose your cheeses well. Combine a semi-hard one (Mar del Plata, Sardo or Gruyère) with a hard grating one (Reggianito). The semi-hard cheese gives the texture, and the hard one gives the flavor and the salt.
- Work the dough until it comes together. It should be smooth and easy to handle. If it’s too dry, add a splash of milk; if it’s too sticky, a little more starch.
- Make the rolls the same size. That way they bake evenly. At about 30 g each, the recipe makes 28.
- Very hot oven. Preheat to 210°C (410°F) and take them out when they take on color: they should be golden outside and tender inside.
How to store chipa
They’re best freshly made and still warm. You can keep them in a covered container and reheat them for a few minutes in the oven to bring back their texture. You can also freeze the shaped rolls and bake them straight from the freezer whenever you like.
Frequently asked questions about chipa
What cheese goes in chipa?
This recipe uses a semi-hard cheese like Mar del Plata (200 g) and a hard cheese like Reggianito (100 g). You can replace them with Sardo, Gruyère or other similar cheeses.
Is chipa gluten-free?
Yes, it’s made with cassava starch, so it has no wheat flour. If you’re making it for someone with celiac disease, check that all the ingredients are gluten-free.
Can I make it without orange juice?
Yes, you can replace it with milk. The orange juice gives it a particular flavor, which is why it’s worth trying.
How many chipa does this recipe make?
About 28 rolls of roughly 30 g each.
