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Chipá

Serves 16 Appetizer vegetarian, gluten-free, Appetizers

Chipá

Chipá hails from the northeastern regions of Argentina, where it is a beloved companion to the afternoon ritual of sipping mate. This cheese bread, crafted from mandioca starch, is traditionally enjoyed warm by the dozen. Its presence is a staple on tables where friends and family gather, often nestled in a cloth-lined basket beside a steaming thermos of mate, ready to be shared and savored.

The hallmark of chipá is its delightful texture, a combination of pull and squeak that is both satisfying and playful. The rich, cheesy aroma is irresistible, with a tender crumb that gives way to a slightly chewy interior. The balance of salty cheese and the subtle tang of tapioca starch creates a flavor that is comforting and familiar, making each bite a perfect complement to the herbal notes of mate.

Ingredients

  • 300 g (10 oz)tapioca starch
  • 150 g (5 oz)grated cheese — queso fresco or Parmesan mix
  • 1egg
  • 50 g (2 oz)butter, softened
  • 60 ml (1/4 cup)milk
  • 1 tspsalt

Method

  1. In a large mixing bowl, combine 300 g (10 oz) of tapioca starch, 150 g (5 oz) of grated cheese, 1 egg, 50 g (2 oz) of softened butter, 60 ml (1/4 cup) of milk, and 1 teaspoon of salt. Use your hands to mix these ingredients together until they form a smooth and cohesive dough. The dough should be slightly sticky but manageable. Let the dough rest for 10 minutes to allow the starch to hydrate and the flavors to meld.
  2. After resting, take small portions of the dough and roll them between your palms to form balls about the size of a walnut. Aim for uniformity in size so they bake evenly. If the dough sticks to your hands, lightly dust them with a bit of tapioca starch.
  3. Preheat your oven to 200°C (400°F). Place the dough balls on a baking sheet lined with parchment paper, leaving a little space between each one to allow for expansion. Bake in the preheated oven until the chipá are puffed and the tops are patched with golden spots, which should take around 18 minutes. The aroma of baked cheese will fill the kitchen.
  4. Once baked, remove the chipá from the oven. They will deflate slightly as they cool, which is normal. Enjoy them while they are still warm to fully appreciate their chewy texture and cheesy flavor.
  5. Serve the warm chipá alongside a traditional mate. The combination of the savory cheese bread and the herbal drink is a classic pairing in Argentinian culture.