Chipa

Chipa are small, chewy cheese breads with a lightly crisp crust, a tender centre, and the distinctive aroma of anise. Made with tapioca flour instead of wheat, they have a pleasantly elastic bite and rich savoury flavour from melted cheese and lard.

Nutrition · per serving

548kcal

20gProtein

56gCarbs

27gFat

0gFiber

2 servings

Ingredients

8 items

Dough

tapioca flour180 g

semi-hard cheese, finely grated (such as queso pategrás, mozzarella, or mild cheddar)120 g

egg1 large

lard, softened30 g

milk45 ml

fine salt3 g

anise seeds1 g

For shaping

extra tapioca flour5 g

Tips

•If you can find queso Paraguay or a similar firm fresh cheese, use it for a more traditional flavour.
•Mozzarella makes a stretchier chipa; cheddar or pategrás gives a deeper, saltier taste.
•For beginner-friendly shaping, make small rounds instead of rings; reduce baking time by 1-2 minutes if needed.
•Chipa are best the day they are baked, but can be reheated for 3-4 minutes in a hot oven.

Steps

1
Preheat the oven to 220°C and line a baking tray with baking paper. Finely grate the cheese if needed so it blends evenly into the dough.
2
In a bowl, whisk the egg with the milk until smooth. This helps the dough come together quickly and evenly.
1 large egg45 ml milk
3
In a separate bowl, mix the tapioca flour, fine salt, and anise seeds. Add the grated cheese and softened lard, rubbing with your fingertips until the lard is distributed and the cheese is coated in flour.
180 g tapioca flour3 g fine salt1 g anise seeds120 g semi-hard cheese, finely grated (such as queso pategrás, mozzarella, or mild cheddar)30 g lard, softened
4
Pour the egg-milk mixture into the dry ingredients and mix until a shaggy dough forms. Knead briefly by hand for 1-2 minutes until smooth and pliable. If it feels sticky, dust lightly with a little extra tapioca flour; if it cracks badly, add 1 teaspoon water. The dough should be soft, not wet.
1 large egg45 ml milk180 g tapioca flour3 g fine salt1 g anise seeds120 g semi-hard cheese, finely grated (such as queso pategrás, mozzarella, or mild cheddar)30 g lard, softened5 g extra tapioca flour
5
Divide the dough into 6 equal pieces. Roll each piece into a rope about 12 cm long and 2 cm thick, then join the ends to form rings. Place them on the tray with a little space between each. Ring shapes bake more evenly and are traditional for chipa.
6
Bake for 12-15 minutes until puffed, lightly golden in spots, and set on the outside. Do not overbake; chipa should stay tender inside. If you tap the base, it should feel dry rather than wet.
7
Let the chipa rest for 2 minutes on the tray, then serve warm. They are best eaten fresh while the crust is lightly crisp and the centre still chewy.

Origin & History

Chipa is a traditional bread of the Paraguay-Argentina border region, especially popular in northeastern Argentina. It reflects a blend of Indigenous Guaraní use of cassava and colonial-era dairy ingredients such as cheese, milk, and eggs. Today it is a beloved everyday bake, often eaten for breakfast or with maté.

argentinian cheese bread tapioca baked beginner snack flexitarian

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Steps

Preheat the oven to 220°C and line a baking tray with baking paper. Finely grate the cheese if needed so it blends evenly into the dough.

In a bowl, whisk the egg with the milk until smooth. This helps the dough come together quickly and evenly.

1 large egg45 ml milk

In a separate bowl, mix the tapioca flour, fine salt, and anise seeds. Add the grated cheese and softened lard, rubbing with your fingertips until the lard is distributed and the cheese is coated in flour.

180 g tapioca flour3 g fine salt1 g anise seeds120 g semi-hard cheese, finely grated (such as queso pategrás, mozzarella, or mild cheddar)30 g lard, softened

Pour the egg-milk mixture into the dry ingredients and mix until a shaggy dough forms. Knead briefly by hand for 1-2 minutes until smooth and pliable. If it feels sticky, dust lightly with a little extra tapioca flour; if it cracks badly, add 1 teaspoon water. The dough should be soft, not wet.

1 large egg45 ml milk180 g tapioca flour3 g fine salt1 g anise seeds120 g semi-hard cheese, finely grated (such as queso pategrás, mozzarella, or mild cheddar)30 g lard, softened5 g extra tapioca flour

Divide the dough into 6 equal pieces. Roll each piece into a rope about 12 cm long and 2 cm thick, then join the ends to form rings. Place them on the tray with a little space between each. Ring shapes bake more evenly and are traditional for chipa.

Bake for 12-15 minutes until puffed, lightly golden in spots, and set on the outside. Do not overbake; chipa should stay tender inside. If you tap the base, it should feel dry rather than wet.

Let the chipa rest for 2 minutes on the tray, then serve warm. They are best eaten fresh while the crust is lightly crisp and the centre still chewy.

Origin & History