Chipa (Paraguayan Cheese and Cassava Starch Bread)
In short: Chewy, cheesy rings of cassava starch dough scented with anise, baked until golden and best eaten warm with hot mate or coffee. It takes about 55 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 440 kcal
Chipa is Paraguay's most popular baked snack, sold by street vendors and bakeries everywhere. Cassava starch, firm cheese, eggs, butter and anise seed come together in a dough that bakes into chewy, cheesy rings with a thin crisp crust. Families bake big batches for Holy Week and for the afternoon break with hot mate. Chipa is best the day it is made, still warm from the oven.
Instructions
- Heat the oven to 200°C (400°F) and line two baking sheets with parchment paper. Toast the anise seeds in a dry pan for 1 minute, then crush them roughly.
- In a large bowl, mix the cassava starch, grated cheese, anise and salt with your fingertips.
- Add the soft butter and rub it in until the mixture looks like damp sand.
- Beat the eggs with the milk and pour them over. Knead for 3 to 5 minutes until the dough is smooth and no longer crumbly. If it cracks, add milk a teaspoon at a time. If it sticks, dust with a little starch.
- Divide the dough into 24 pieces of about 45 g. Roll each into a 15 cm rope and join the ends to make a ring.
- Set the rings 3 cm apart on the trays. Bake for 22 to 25 minutes, swapping the trays halfway, until puffed, pale golden and lightly browned underneath.
- Cool for 5 minutes and serve warm. Chipa turns hard and dry when cold.
Tips
- Use cassava starch sold as tapioca starch or tapioca flour. Plain cassava flour, which is the whole root ground, will not give the right chewy crumb.
- No queso Paraguay? Mix equal parts grated low-moisture mozzarella and Parmesan. If your cheese is mild, add 1/4 teaspoon more salt.
Questions and answers
Can I freeze chipa?
Yes. Freeze the shaped, unbaked rings on a tray, then bag them for up to 3 months. Bake from frozen at 200°C (400°F) for 28 to 30 minutes.
How do I keep chipa from going hard?
Eat it the day it is made, or keep cooled chipa in an airtight bag for 2 days. Warm it in a 180°C (350°F) oven for 5 to 8 minutes to bring back the chew.
Is chipa gluten-free?
Yes, as written. Cassava starch, cheese, eggs and butter contain no wheat. Check the labels on your cheese and anise for added wheat starch.
How long does it take to make Chipa (Paraguayan Cheese and Cassava Starch Bread)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Chipa (Paraguayan Cheese and Cassava Starch Bread)?
About 440 kcal per serving, with 11 g of protein, 56 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 56 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 530 mg |
Estimated values, calculated from the ingredients.
