Chipá

By • June 21, 2011 • 35 Comments

83 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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! - BlueKaleRoadBlueKaleRoad

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
  1. Preheat the oven to 425°F/220°C.
  2. 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.
  3. Pour in some room temperature water until you form a smoother ball of dough. Knead for five minutes, then let rest for fifteen.
  4. 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.
Jump to Comments (35)

Comments (35) Questions (0)

Default-small
Default-small
Stringio

9 months ago Caroline Conger

Very good! This is such a simple recipe and makes so many fabulous rolls. A perfect maiden voyage for my new kitchen scale!

100_0642

about 1 year ago MrsK

It looks exactly like "Pãozinho de Queijo" from Brazil, made with "polvilho," which is the manioc/yuka's startch. In Brazil it is tipically made with a special cheese, white and very mild, Queijo de Minas (Minas being a state in Brazil).

Hollyworton200

about 1 year ago Zahirah

Yes! I saw a recipe for Pãozinho de Queijo on a friend's blog, and they looked very similar, which makes sense, because these are from Argentina, which is pretty much right next door to Brazil (sort of).

100_0642

about 1 year ago MrsK

Yes, you're right! I lived in Porto Alegre (the capital of Rio Grande do Sul) and Buenos Aires was just an hour flight from us! But Pãozinho de Queijo is not something typical of South of Brazil, but a Norther delicacy.

Img_0391

about 3 years 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?

Img_0391

about 3 years 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.

Hollyworton200

about 3 years 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?

Hollyworton200

about 3 years 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.

Img_0391

about 3 years 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!

Hollyworton200

about 3 years 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!

Buddhacat

about 3 years ago SKK

Somehow I missed this recipe and am so glad you resubmitted it. On the menu for tonight!

Hollyworton200

about 3 years ago Zahirah

Fabulous! Let me know how they come out. I love these!!

Port2

about 3 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 :)

Hollyworton200

about 3 years ago Zahirah

Thanks for the heads up! I just did. :-)

Default-small

about 3 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?

Hollyworton200

about 3 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! :-)

Port2

about 3 years ago nogaga

So glad this was chosen! Congratulations on your EP.

Hollyworton200

about 3 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...

Fb

over 3 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!

Hollyworton200

about 3 years ago Zahirah

So sorry! This comment wasn't emailed to me, as all the others were. You can use either. My error. Sorry!

Hollyworton200

about 3 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?

Fb

about 3 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!

Default-small

over 3 years ago clintonhillbilly

Yum -- have you ever tried making them with another kind of flour?

Hollyworton200

over 3 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!

Scan0004

over 3 years ago susan g

Arrowroot? Potato starch? look at my comment below.

Port2

over 3 years ago nogaga

I love chipa! We eat them on the beach in Entre Rios. A great picnic food, definitely!

Hollyworton200

over 3 years ago Zahirah

Yay! Someone who's had them and can testify to their amazingness. Aren't they addictive?

Port2

over 3 years ago nogaga

Completely and totally! And I have to confess I'd never thought of making them at home...

Port2

over 3 years ago nogaga

Completely and totally! And I have to confess I'd never thought of making them at home...

Hollyworton200

over 3 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.

Bike2

over 3 years ago Sagegreen

These sound really interesting; I have not tried them before. If I find tapioca flour, I will try these.

Hollyworton200

over 3 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!

Bike2

over 3 years ago Sagegreen

Thanks. I will try!

Scan0004

over 3 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.

Hollyworton200

over 3 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!