Make Ahead
Addictive Cheese Balls: Chipa
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11 Reviews
S. H.
November 2, 2014
Used about 6 tablespoons of milk. Dough looked about consistency of biscuits. Dropped on pan, put in oven and they spread all over the place in one big sheet. What did I do wrong?
FrancesRen
November 2, 2014
How was your oven temperature ? And what was the end result ? I will bake these again this week and get back to you.
FrancesRen
November 2, 2014
And what cheese did you use ? I usually don't grate them fine, more towards a rougher consistency so they don't melt too fast.
Andro W.
November 20, 2019
Hi, I was born an raised in Northern Argentina. I've been cooking these for the better part of 40 years and have a slightly different list of of ingredients and technique. I thought I would share my own recipe.
2/3 C Butter
3 Eggs
2 C Grated Parmesan Cheese
1 T Grated Orange Peel
1/3 C Milk
3 C Tapioca or Yucca Starch
1 t Salt
2 t Baking Powder
Preheat oven to 375⁰. Whip the butter until fluffy; incorporate the eggs, parmesan cheese, orange peel and milk into the whipped butter. Sift the dry ingredients and combine with the butter/egg/parmesan/milk mix. Using a cookie scoop (0.75 oz) , scoop the mixture onto a Silpat lined (or parchment paper) cookie sheet about two inches apart. Bake for about 12~15 minutes or until golden brown and delicious (GBD).
2/3 C Butter
3 Eggs
2 C Grated Parmesan Cheese
1 T Grated Orange Peel
1/3 C Milk
3 C Tapioca or Yucca Starch
1 t Salt
2 t Baking Powder
Preheat oven to 375⁰. Whip the butter until fluffy; incorporate the eggs, parmesan cheese, orange peel and milk into the whipped butter. Sift the dry ingredients and combine with the butter/egg/parmesan/milk mix. Using a cookie scoop (0.75 oz) , scoop the mixture onto a Silpat lined (or parchment paper) cookie sheet about two inches apart. Bake for about 12~15 minutes or until golden brown and delicious (GBD).
FrancesRen
December 4, 2010
Great. Keep in mind the 1/2 cup of cheese is including the mozzarella as well as a few other sharp cheeses. A few people got confused! Tell me how it went.
JoanG
November 29, 2010
These sound wonderful! Do you have to use potato flour or could you use a different flour instead?
FrancesRen
November 29, 2010
The potato flour contributes to the light chewiness texture, instead of the bready texture that wheat flours gives. Potato flour can be bought in chinese supermarkets and latino supermarkets. It can be substitute with what you can find in the market: Yuca/ Mandioca/Cassava Flour/Sweet Potato Flour. Good luck!! Tell me how it goes!
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