Have you heard of Chipa (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. Chipas are originally from Paraguay but ours today is an Argentinian version.
We have many more recipes for cheese lovers, such as this Cheese Sauce and this Beer Cheese Soup.
Chipa is an Paraguayan cheese bread popular in other Latin American countries, such as Argentina 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 the melted and cooled butter, eggs, and milk. Then, pour wet ingredients into the dry ones and stir well until combined. You should be able to roll out balls; if you can’t, add a bit more tapioca flour, one spoonful at a time, until you reach that consistency. You’re looking for a soft but firm consistency, not too sticky. If it clings to your fingers, then it needs a bit more tapioca flour.
Tip: Use wet hands to roll the chipas. This will make your job easier.
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.
Chipa (Argentinean cheese bread)
Video
Ingredients
- 2 cups tapioca flour 220 grams
- 3 cups shredded Monterey Jack cheese 300 grams
- 1/4 cup shredded parmesan cheese 30 grams
- 6 tbsp butter melted, 84 grams
- 2 eggs 110 grams
- 2 tbsp whole milk 30 ml.
- 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 the melted and cooled butter, eggs, and milk. Then, pour wet ingredients into the dry ones and stir well until combined. You should be able to roll out balls; if you can't, add a bit more tapioca flour, one spoonful at a time, until you reach that consistency. You're looking for a soft but firm consistency, not too sticky. If it clings to your fingers, then it needs a bit more tapioca flour.Tip: Use wet hands to roll the chipas. This will make your job easier.
- 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.
Comments & Reviews
Diego Benitez says
la chipa es de Paraguay no argentina.
Tara Noland says
They are also found in Argentina and Brazil, with different versions.
Paula says
The first comment is correct. Chipa is originally from Paraguay and a quick google search about its history confirms it. Yes, there might be an Argentinian version but straight up calling it an Argentinian dish is wrong and even problematic, considering its a very important dish for Paraguayans.
Tara Noland says
Yes, Chipas are from Paraguay but also found in Argentina and Brazil. These are an Argentina version as the ones from Paraguay are a bit drier.
Anna says
Hi Tara,
I found your recipe while searching for how to make chipa. I will give it a go.
It’s probably not a big deal but just so you know, chipa is Paraguayan, not Argentinian ! It’s also eaten in northern Argentina but it could never be called an Argentinian recipe and the Argentinians themselves usually call it ‘chipa paraguaya’. It originated in Paraguay and is one of their national dishes.
Tara Noland says
Well my recipe is directly from my contributor from Buenos Aires so not sure how much more Argentinian I can get but I will ask her. She makes them all the time.
Tara Noland says
Here is what my Argentinian contributor said, “Hi Tara, we do have that discussion with Paraguayans. Countries and regions are very much connected, and some recipes have a shared origin. It’s true that we call another recipe “chipa paraguaya” but although it’s similar it’s not the same. It’s harder and drier in texture. The most popular version made in Argentina is the one you have, which is deeply cheesy and elastic.”
Jill says
These little buns are a very tasty cheesy addition to a meal! I’ve tried them with different cheeses but Monterey Jack works best IMO
Tara Noland says
I am so glad you are enjoying them, thanks for letting us know.