Chipá
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Author Notes: Chipá is a cheesy little roll from northern Argentina that is impossible to stop eating. It’s one of those “can’t stop until they’re gone” kind of food. I never seem to make enough of these.
I'm saying "serves 4," but really...it serves 2. - Zahirah - Zahirah
Food52 Review: The food52 community has introduced me to so many wonderful new recipes and ingredients and Chipa is one of them. I'd never baked with tapioca flour before and Zahirah's cheesy rolls were the perfect introduction. Simple ingredients combine to form a slightly crisp exterior and a soft interior. They have great texture from the tapioca flour and rich flavor from the Parmesan. These would make terrific party appetizers in addition to being great picnic food. Warm from the oven, they were quickly devoured by my family. We're ready for the next batch! - BlueKaleRoad - BlueKaleRoad
Serves 4
- 500 pieces grams Parmesan cheese, grated
- 2 Eggs
- 60 milliliters Olive oil
- 500 grams Tapioca flour
- 1 teaspoon Sea salt
- Water, as needed
- Preheat the oven to 425°F/220°C.
- Grate the cheese. I use the coarse grater, as the cheese will melt in the oven anyway. Add eggs, vegetable oil, salt, and tapioca flour. Mix by hand until you get a grainy mix.
- Pour in some room temperature water until you form a smoother ball of dough. Knead for five minutes, then let rest for fifteen.
- Cut or separate into 35 gram pieces (about half the size of an egg) and roll until smooth. Place on a Silpat or greased cookie sheet and bake for fifteen minutes, or until slightly golden.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Fair Food
- This recipe was entered in the contest for Your Best Picnic Dish
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over 1 year ago deanna1001
I tried these last night and they spread in the cooking and were flat and chewy. Is that right? They didn't look like your photo...perhaps I used too much water to get the dough to cohere?
over 1 year ago deanna1001
Oh - and I found an Argentinian hard cheese rather than parm - but the texture was the same. Taste was nice...BUT I think yours were much lighter than my effort.
over 1 year ago Zahirah
They definitely spread sometimes, and are generally chewy, from all the cheese. I know what you mean. You might have used a bit too much water. What was the flavor like? Did they taste good?
over 1 year ago Zahirah
What was the Argentinian cheese called? I'm trying to think of what that might be.
They're definitely not light. Though sometimes they're spongier than others.
over 1 year ago deanna1001
It was Argentinian Reggianito. They tasted good but most definitely did not match BlueKaleRoad's testing notes so I think I goofed somewhere. Will try again because I'm a cheesy chewy fanatic and I'm going to get these right!
over 1 year ago Zahirah
Let me know how it goes the next time. I've had them come out different textures, it's just a matter of experimenting. No matter how they come out, though, they're always delicious!
almost 2 years ago SKK
Somehow I missed this recipe and am so glad you resubmitted it. On the menu for tonight!
almost 2 years ago Zahirah
Fabulous! Let me know how they come out. I love these!!
almost 2 years ago nogaga
You should submit this to the current contest! I've eaten my best chipá at the anual Feria de Artesania in Colon, Entre Rios :)
almost 2 years ago Zahirah
Thanks for the heads up! I just did. :-)
almost 2 years ago fearlessem
I'm really intrigued here, but am I reading this right? The recipe calls for over a pound of Parmesan? Potentially to be split among just two or three people?
almost 2 years ago Zahirah
Theoretically, this recipe is supposed to feed more like 4-5 people. But the reality is that they're addictive, so it's more like 2-3. So, yes! :-)
almost 2 years ago nogaga
So glad this was chosen! Congratulations on your EP.
almost 2 years ago Zahirah
Thanks so much! The best thing is: now more people can enjoy chipá! I seriously need to make up a batch of these...
almost 2 years ago BlueKaleRoad
I'm excited to test these this weekend! Quick question, should I be using olive or vegetable oil? I see olive listed in the ingredients but vegetable in the directions. I know I'm going to love them!
almost 2 years ago Zahirah
So sorry! This comment wasn't emailed to me, as all the others were. You can use either. My error. Sorry!
almost 2 years ago Zahirah
And...thanks so much for testing this recipe! And for your lovely comments...I do agree that they're great party appetizers. Did you end up using olive or vegetable oil?
almost 2 years ago BlueKaleRoad
It was my pleasure to test and taste! My family's, too. :) I used olive oil and it worked perfectly. Thanks for sharing your recipe!
almost 2 years ago clintonhillbilly
Yum -- have you ever tried making them with another kind of flour?
almost 2 years ago Zahirah
No. This is the flour they're traditionally made with, so I'm not sure what they would be like with a different flour. Let me know if you experiment with something different!
almost 2 years ago susan g
Arrowroot? Potato starch? look at my comment below.
almost 2 years ago nogaga
I love chipa! We eat them on the beach in Entre Rios. A great picnic food, definitely!
almost 2 years ago Zahirah
Yay! Someone who's had them and can testify to their amazingness. Aren't they addictive?
almost 2 years ago nogaga
Completely and totally! And I have to confess I'd never thought of making them at home...
almost 2 years ago nogaga
Completely and totally! And I have to confess I'd never thought of making them at home...
almost 2 years ago Zahirah
Neither had I, until I went to dinner at a friend's house and he made a HUGE batch of them. I'm embarrassed to say how many of them I ate. I think I lost count. This is a slight adaptation on his recipe.
almost 2 years ago Sagegreen
These sound really interesting; I have not tried them before. If I find tapioca flour, I will try these.
almost 2 years ago Zahirah
Here you go: http://www.amazon.com/Authentic.... These are so amazing. I highly recommend them. They're always gone the same day I make them. Let me know what you think!
almost 2 years ago Sagegreen
Thanks. I will try!
almost 2 years ago susan g
If you have access to Asian groceries,tapioca flour (same as tapioca starch) is easy to find and inexpensive. Also look for Bob's Red Mill (gluten-free line), or other brands in health food stores. FP food scientists, would arrowroot work? They're both from tubers.
That said, I have plenty of tapioca flour and have to try these.
almost 2 years ago Zahirah
Thanks Susan! I've purchased Bob's Red Mill in the US, but I need to see if I can get it here in the UK. I've never used arrowroot, so that sounds interesting.
Please let me know how the recipe works for you and what you think of them!