Have you heard of Chipa (Argentinean Cheese Bread)? Chipa is a staple in any Argentinean “merienda,” the local tea time. Served with mate tea or a cup of coffee, these cheese buns are everyone’s favorite snack. They have a crispy crust and a cheesy and chewy inside. If you’re a cheese lover, you must try these. The best way is to enjoy them right out of the oven when the cheese is still warm.
We have many more recipes for cheese lovers, such as this Cheese Sauce and this Beer Cheese Soup.
Chipa is an Argentinean cheese bread popular in other Latin American countries, such as Paraguay and Brazil. It’s made with just a few ingredients and needs no kneading or proofing, which makes it easy and quick to make.
Why I Love This Recipe
- Easy to make
- No kneading or proofing
- Cheese lover
- Gluten-free
- Great at any time of the day
Helpful Items for This Recipe
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Organic Tapioca Flour Starch, 2.5 lb, Gluten Free, Non GMO
Ingredients to make Chipa
Recipe Ingredients
Tapioca flour – This is the key ingredient for this recipe, it’s also found as tapioca starch. It’s not easy to replace as it won’t be chipa without it.
Monterey Jack cheese or Mild Cheddar – In Argentina, we use a cheese called Mar del Plata; the most similar ones in texture and flavor are the ones mentioned above. What you need to look for is a mild cheese, but not too soft or too hard. A mixture of Gouda and Swiss Cheese would also work.
Parmesan cheese – It is best to buy a block and shred it yourself, as the pre-grated versions tend to dry out the chipas.
Butter – Some recipes use vegetable oil, but I found that butter moistens and flavors this bundle perfectly well.
Eggs – Our binding agent. Don’t skip them.
Milk – Any regular milk would work, I wouldn’t use non-dairy milk as it will impact flavor. I always prefer full-fat milk.
Salt – Use any of your preferences.
Baking powder – It will help the bread to rise as there is no yeast.
How to make Chipa?
Preheat the oven to 350F. Then, prepare a baking sheet with parchment paper.
Place tapioca flour, salt, and baking powder in a large bowl. Then, incorporate shredded cheeses. Use your hands to mix well. Set it aside.
In a separate bowl, mix melted and cooled butter, eggs, and milk. Then, pour the wet ingredients into the dry ones and stir well until combined. The result will be a wet and sticky dough. You should be able to roll out balls; if you can’t, add a bit more tapioca flour until you reach that consistency.
Roll out the dough into 16 balls. Place them onto the baking sheet, leaving 1.5 inches of space in between them.
Bake your chipas for 20-25 minutes, or until they’re nicely golden.
Remove them from the oven and enjoy them warm.
Recipe Pro Tips!
What’s Tapioca flour?
Tapioca flour (also known as tapioca starch) is a fine, white flour made from the cassava root. It’s commonly used as a gluten-free thickener in sauces, soups, and gravies, and it gives baked goods a chewy, stretchy texture.
There are a few names for this product widely used in Latin American cuisine: tapioca flour, tapioca starch, cassava flour, or cassava starch.
A great truth about this recipe is that it’s naturally gluten-free; that’s why I love it!
DO YOU LIKE TO SERVE ROLLS AND BUNS WITH DINNER?
We love sharing a great roll or bun at dinnertime or any time of the day for a snack or lunch.
Pin it HERE!!
Pin it HERE!!
Chipa (Argentinean cheese bread)
Ingredients
- 2 cups tapioca flour
- 3 cups shredded Monterey Jack cheese
- 1/4 cup shredded parmesan cheese
- 6 tbsp butter melted
- 2 eggs
- 1/4 cup whole milk
- 1/2 tsp salt
- 1 tsp baking powder
Instructions
- Preheat the oven to 350F. Then, prepare a baking sheet with parchment paper.
- Place tapioca flour, salt and baking powder in a large bowl. Then, incorporate shredded cheeses. Use your hands to mix well. Set it aside.
- In a separate bowl, mix melted and cooled butter, eggs and milk. Then, pour wet ingredients into the dry ones and stir well until combined. The result will be a wet and sticky dough. You should be able to roll out balls; if you can't, add a bit more tapioca flour until you reach that consistency.
- Roll out the dough into 16 balls. Place them onto the baking sheet, leaving 1.5 inches of space in between them.
- Bake your chipas for 20-25 minutes, or until they're nicely golden.Remove them from the oven and enjoy them warm.
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