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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A super easy and delicious Chipa recipe from the amazing Doña Petrona. Perfect for sharing with friends and family.
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In a bowl, mix the eggs and yolks with softened butter.
Add the cheese cubes and incorporate the brine alternately with the cassava starch.
Continue until all 1 kg of starch is absorbed, forming a hard dough that detaches from the container.
Shape the dough into chipas of your desired size.
Place them on a greased and floured baking sheet and bake in a very hot oven until the crust is hard and lightly golden.
Want to keep this recipe for later? We can email it to you!
Share photos of your chipas once made.
Can I use margarine instead of butter?
Yes, you can substitute butter with margarine in this recipe.
What type of cheese should I use?
Use table cheese cut into small cubes for this recipe.
How do I know when the chipas are done baking?
The chipas are done when the crust is hard and lightly golden.
Can I use water instead of milk for the brine?
Yes, you can use either milk or water for the brine.
What is the origin of Chipa?
Chipa is a traditional cheese bread from the South American region, particularly popular in Paraguay and Argentina.
