Myself (right) and a friend eating authentic chipas on a bus in Asuncion, Paraguay in 2009! This was six year ago but I can still remember how amazing they tasted! It’s a common and expected occurrence for street vendors to climb aboard tour buses and sell chipas out of giant baskets.
Chipas (pronounced chee – pahs) are cheese flavoured rolls that are a cheap street food in Paraguay, Brazil and Argentina. Chipas are made with cassava/tapioca starch which is a common root grown and eaten in Paraguay. They also call this root “manioc” and we were served it boiled a few times for a meal, like a potato. Manioc or cassava is what is used to make tapioca.
Chipas are really easy to make. I actually saw them in the store frozen selling for $10 for a dozen! Like anything you make in your kitchen, these are going to be a fraction of the cost and will taste far better. My uncle actually e-mailed me yesterday saying he saw another company selling this product on Shark Tank for distribution to grocery stores in Canada. It’s catching on!
- 1 egg (preferably at room temperature)
- 1/3 cup olive or grape seed oil
- 2/3 cup milk or unflavored milk alternative
- 1 1/2 cups tapioca flour
- 1/2 cup (packed) grated Parmesan cheese
- 1 teaspoon of salt
- Preheat oven to 400°F. Grease a mini-muffin tins very well with oil.
- Mix all ingredients together in a blender to combine well. The batter comes out very watery looking. Divide among muffin cups.
- Bake in the oven for about 15 minutes, or until all puffy and lightly browned. Remove from oven and let cool on a rack for a few minutes.
- Pop them out of the muffin cups with a spoon.
Note: These are best when you eat them warm (you can reheat them later in the microwave)
This recipe makes enough batter for 24 mini muffin size chipas.