chipas recipe

As many of you know, I was born in Posadas, the capital of Misiones, in the north east of Argentina.

The most traditional snack from my homeland is “Chipa“. This is a little cheese-roll made with tapioca flour and it’s also a traditional snack in Paraguay and in the south of Brazil (with some differences).

Today, I’m super happy to share with you my family recipe for this yummy gluten-free delicacy.

You’ll need:

  • 1 lb Tapioca Flour
  • 3 Eggs
  • 0.7 lb Gouda Cheese
  • 1 Stick Unsalted Organic Butter
  • 1 Cup Organic Whole Milk
  • 1 Teaspoon Baking Powder
  • Salt
  • Aniseed (Optional)

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Make a crown with the flour.

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Add the eggs, cheese, salt, baking powder, butter (which should be at room temperature), milk in the middle of the crown and the aniseed (optional).

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Start making a dough.

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Tapioca flour doesn’t have gluten so it will resemble to corn meal in the beginning because it’ll be crumbly and it will be a little bit difficult to create an homogeneous dough. But keep going, it’ ll be good at the end.

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After 5 to 8 minutes you’ll have a dough like this. If it’s still too crumbly, use more milk. Add tablespoon to tablespoon.

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Once you have an uniform dough, separate the dough and create 4 rolls. Use a knife to create a thin line thru the roll (it will help to cook the inside).

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Chipas can be storage raw in your freezer for up to 3 months. You don’t need to defrost the dough before baking; just put them straight to the oven… Isn’t that great?

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Bake them for 40 minutes at 350F on a non-stick baking sheet. Serve them warm!

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… And enjoy!

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