Chipa (Paraguayan Tapioca Cheese Rolls/Bread)

  • Prep Time - 20 minutes
  • Bake Time - 20 - 25 minutes
  • Servings: 12
  • Country: Paraguay
A pile of small, golden-brown, cheesy Chipa rolls with a cracked texture.

Chipa is a savory snack that belongs to Paraguay just as much as Mate (tea) and Asado (BBQ). It is sold on every corner, especially during Easter. The key ingredient is tapioca starch (manioc flour), which gives the bread its characteristic, slightly chewy and firm texture.

The dough is rolled into the shape of small rolls, horseshoes, or balls. Plenty of cheese (Queso Paraguay, which is similar to feta) is used so that the rolls are cheesy inside and crispy outside after baking.

Ingredients

I. Dough

  • 500 g Tapioca Flour / Manioc Starch (Polvilho Azedo/Doce)
  • 200 g Cheese (Queso Paraguay / Feta + Parmesan), grated
  • 100 ml Milk (warm)
  • 100 g Butter (or lard), melted
  • 2 pcs Eggs
  • 1 tsp Salt

Instructions

Step 1: Preparing Flour and Butter

In a large bowl, mix the tapioca flour and salt.

Melt the butter (or lard) and pour it into the flour. Work the mixture with your hands until it resembles the texture of wet sand.

Step 2: Mixing the Dough

Add the grated cheese to the mixture. Then add the eggs and warm milk.

Mix/knead a firm but elastic dough. The dough should be slightly sticky but workable into a shape without sticking to your hands (if it is too dry, add a tablespoon of milk; if it is too sticky, add a tablespoon of flour).

Step 3: Shaping and Baking

Preheat the oven to 200 °C (390 °F).

Take small pieces of the dough and shape them into small rolls, balls, or horseshoes (the typical shape).

Place the Chipa rolls on a baking sheet lined with parchment paper.

Bake for 20 to 25 minutes. The rolls should be golden brown and double in volume.

Serve hot or warm. Chipa are best fresh, but you can reheat them briefly.