Delicious Chipa Rolls (A Type of Cheese Rolls)
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
40 chipa, approximately
- Serves:
- 10
ingredients
- 2 1⁄4 cups tapioca flour (500g) or 2 1/4 cups tapioca starch (500g)
- 4 eggs
- 3⁄4 cup butter (200g)
- 2 teaspoons salt, to taste
- pepper, to taste
- 1⁄2 lb parmesan cheese (grated, 250g)
- 1⁄2 lb green cheese (250g) or 1/2 lb mozzarella cheese (250g)
- 1⁄2 1/2 lb goat cheese (250g, chopped into small squares) or 1/2 lb any other hard cheese (250g, chopped into small squares)
directions
- Put the tapioca in a big bowl (it is quite thin so it can make a mess), along with coldish butter (chopped roughly), the mozzarella or any semi-soft cheese (also roughly cut to make the process easier), the grated parmesan cheese, and the eggs.
- Start mixing the ingredients by hand until the dough is somewhat formed.
- Add the hard cheese cut into small squares to the dough and keep kneading until you have a homogeneous dough (with the exception of the hard cheese squares, which aren´t supposed to blend in).
- Refrigerate for 30 minutes or so. This step can be skipped if in a hurry and they´ll still come out great.
- Take small pieces of dough and form little balls with it.
- Cook in a 400°F oven for around 15 mins, checking every 5 mins or so. The result should be crunchy outside and softer inside.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
I have to add this to my review. Please, please, PLEASE never, ever bake chipa with a bowl of water beneath the rolls. One of the best features of chipa (along with its delicious flavor) is that after baking, it has a thick (about 1/8 to a 1/4 inch) crust on the outside, with a wonderfully gooey inside. A bowl of water beneath the rolls would soften the outside and take from this wonderful roll one of the features that makes it so addictive!
-
Chipa is not Argentinean at all, it's Paraguayan. Please edit it to be said that it's a Paraguayan dish that Argentina might serve on some regions. That said it's best eaten right after it's made, should be baked with a bowl of water underneath the chipa. It's addicting. The recipe comes close to how my mom makes it. Four stars just because the inaccurate orgin of Argentina.