Chipas are small cheese bread balls made from tapioca. Chipas are eaten for breakfast or as a anytime of snack.
Chipas are inexpensive and often sold by street vendors. They are particularly popular in northern Argentina and in Paraguay. The indigenous Guarani people are said to have created the chipas recipe.
- 1 3/4 Cups Tapioca Flour
- 2 Eggs
- 2/3 Cup Milk
- 1 tsp Baking Powder
- Pinch Salt
- 4 TBSP Butter, Softened
- 1 1/4 Cup Parmesan Cheese, Grated
Preheat Oven to 375°F. Combine the tapioca flour, baking powder and salt, mix well.
Mix in the cheeses and the butter. Add the eggs and blend until dough has formed.
Add milk a little bit at a time. Mix well. The dough should be lightly moist, if needed, add one or two more teaspoons of milk.
Roll by hand into 1 1/2" balls and place on a greased cookie sheet. Bake for 15-16 minutes or until the chipas are slightly browned. They are best eaten hot.