Chipa

About This Recipe

Chipa is Paraguay's most beloved bread, sold at every street corner, bus station, and market throughout the country and neighbouring Argentina. These small ring-shaped breads are made from cassava flour (not wheat), cheese, eggs, anise seeds, and lard or butter, which gives them a chewy, satisfying texture quite unlike conventional bread. The cassava flour creates a naturally gluten-free product with a slight tang, while the cheese — traditionally Paraguay's fresh, salty queso paraguayo — adds richness and depth. Chipas are baked in wood-fired ovens traditionally, which gives them a slight char and smoke, though modern ovens produce excellent results. They are at their best eaten warm, within minutes of coming from the oven, and are the quintessential companion to maté or tereré (cold maté).

Ingredients

Serves 16

• 500 gcassava flour (tapioca flour)(not starch — use the coarser flour)
• 200 gqueso paraguayo, feta, or Parmesan(finely grated)
• 100 gqueso fresco or mozzarella(crumbled)
• 3 largeeggs
• 80 gbutter or lard(at room temperature)
• 100 mlmilk(plus extra if needed)
• 1 tspsalt
• 1 tspanise seeds

Instructions

1. 1

   Mix the dough

   Beat butter until soft. Mix in eggs one at a time. Add both cheeses, anise seeds, and salt. Gradually add cassava flour alternating with milk until a smooth, firm dough forms. It should not stick to your hands.

2. 2

   Shape the chipas

   Divide dough into 16 balls. Roll each into a rope about 15 cm long, then form a ring by joining the ends. Or shape into rolls or crescents.

   The classic ring shape allows the chipa to cook through evenly and gives that characteristic chewy exterior.

3. 3

   Bake

   Preheat oven to 200°C. Place chipas on a lined baking tray. Bake 20–25 minutes until golden and puffed. They should sound hollow when tapped on the bottom.

4. 4

   Serve immediately

   Chipas are at their absolute best within 15 minutes of baking, while still warm and slightly chewy inside. Serve with coffee, maté, or tereré.

Variations

• •

  Add finely chopped jalapeño for a spicy version.

• •

  Sprinkle sesame seeds on top before baking.

• •

  Make smaller bite-sized chipas for snacking.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten fresh and warm. Store in an airtight container for 1–2 days; reheat in a 180°C oven for 5–8 minutes to restore texture.

Frequently Asked Questions