Facebook

16
Pinterest

15
Save

1
Print

158

Chipas - Argentinian Cheese Bread

Prep 5 min
Total 40 min
Ingredients 7
Servings 16

Chipas are basically baked cheese buns and are very popular in Argentina. These buns are made with cassava (tapioca) flour. This flour, also known also as manioc or tapioca starch, is very light can be found in health food stores or Hispanic markets. Traditional chipas are made only with cheese, but different varieties can have ham or other cold meats in the filling. You can use Parmesan cheese by itself or a combination of hard and semi-hard cheeses, such as Manchego, Swiss or various Latin American cheeses. Whatever you use, you'll end up with an exquisite little bun. MORE + LESS -

Ingredients

1 3/4

cups cassava flour

teaspoon baking powder

teaspoon salt

1/4

cup butter, softened

1 1/4

cups grated Parmesan cheese

eggs

teaspoons milk

Directions

Hide Images

1

Preheat the oven to 375°F.
2

Combine the cassava flour, baking powder, and salt, mixing well.
3

Mix in the cheeses and the butter. Add the eggs and blend until dough has formed.
4

Add 8 teaspoons of milk and mix well. The dough should be compact and lightly moist; if needed, add one or two more teaspoons of milk.
5

Form 1.5-inch balls and place them on a greased baking tray, leaving a couple of inches between them.
6

Bake for 15-16 minutes or until the chipas are slightly browned.

Expert Tips

To save time, buy grated Parmesan cheese.
For a stronger flavor, use half Parmesan and half Manchego cheese.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Chipas are basically baked cheese buns and are very popular in Argentina. These buns are made with cassava (tapioca) flour. This flour, also known also as manioc or tapioca starch, is very light can be found in health food stores or Hispanic markets. Traditional chipas are made only with cheese, but different varieties can have ham or other cold meats in the filling. You can use Parmesan cheese by itself or a combination of hard and semi-hard cheeses, such as Manchego, Swiss or various Latin American cheeses. Whatever you use, you'll end up with an exquisite little bun.