Argentinian
Chipá
These small Argentinian cheese breads from the Litoral are made with mandioca starch and plenty of grated cheese. They bake up lightly crisp outside, chewy inside, and are best eaten warm with mate.
Watch it madePaulina Cocina · 11:15
Ingredients
- Fécula de mandioca200g
- Semi-hard cheese, such as Mar del Plata or pategrás, grated90g
- Hard cheese, such as sardo or reggianito, finely grated30g
- Egg1 large
- Unsalted butter, softened30g
- Whole milk60ml, plus more if needed
- Fine salt1/2 tsp
Method
- Heat the oven to 200°C and line a baking tray with parchment paper.
- Place the fécula de mandioca and salt in a bowl and rub in the softened butter with your fingertips until evenly sandy.
- Add both grated cheeses and mix well so the cheese is coated in the starch.
- Beat the egg lightly, add it to the bowl, and begin mixing by hand.
- Pour in the milk little by little, kneading just until the dough comes together smooth and soft; add a splash more milk only if it feels dry and crumbly.
- Divide the dough into 8 small pieces and roll each into a ball, or shape them into small rings if preferred.
- Arrange the chipá on the prepared tray, leaving space between them.
- Bake for 15 to 18 minutes, until puffed, lightly golden in spots, and still pale rather than browned all over.
- Let them rest for 2 minutes, then serve warm.
Common questions
Can I substitute the cheeses in chipá if I can’t find Mar del Plata, pategrás, sardo, or reggianito?
Yes. Use any mild semi-hard cheese for body and melt, plus a sharper hard cheese for flavor. Good swaps are fontina, mozzarella-style semihard cheese, provolone, or parmesan. Keep at least one cheese fairly salty and grate it finely.
How long should I bake chipá, and how do I know they’re done?
Bake at 200°C for 15 to 18 minutes. They’re ready when puffed, lightly golden in spots, and still pale overall. Don’t wait for deep browning or they can dry out; chipá should stay soft inside.
What are the most common mistakes when making chipá?
Adding too much milk is the biggest one: the dough should be soft but not sticky or runny. Also avoid over-kneading, which can make them heavy, and don’t skip coating the cheese in starch, or the texture can turn uneven.
How should I store leftover chipá, and can I freeze them?
Store cooled chipá in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat briefly in a hot oven. They also freeze well baked; thaw and warm until the crust is crisp again.
What’s the best way to serve chipá?
Serve them warm, ideally a few minutes after baking, when the interior is soft and stretchy. They’re excellent with coffee, mate, or tea, and also work alongside soup, stew, or as a snack with butter or jam.