Chipas! South American Cheese Bread (naturally GF)

1934383_252833860547_4494028_nMyself (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


  1. Preheat oven to 400°F. Grease a mini-muffin tins very well with oil.
  2. Mix all ingredients together in a blender to combine well.  The batter comes out very watery looking.  Divide among muffin cups.
  3. 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.
  4. 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.





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