Chipa con Cebollitas de Verdeo (Chipa with Green Onions) is a variation of the traditional Chipa Paraguaya.
Jump to
In this version, finely chopped green onions-known as cebollitas de verdeo-are mixed into the dough, adding a fresh, mildly sharp flavor that complements the cheesy, chewy base made from yuca starch.
This Chipa con Cebollitas de Verdeo recipe is quick, easy, and incredibly delicious.
It has the perfect texture-lightly crisp on the outside, soft and slightly chewy on the inside, with a subtle oniony flavor from the green onions.
It's ideal for snacking any time of day, whether for breakfast or merienda, and it's just as satisfying as the traditional version.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Tapioca starch (yuca starch): Gives the chipa its classic chewy texture and makes it naturally gluten-free.
- Butter: Adds richness and tenderness to the dough.
- Egg: Helps bind the dough and gives it structure.
- Cheese: I used freshly grated Parmesan,but you can substitute it with mozzarella or any cheese you have on hand.
- Whole milk: Brings moisture to the dough.
- Baking powder: Gives the chipa dough a light lift.
- Kosher salt: Enhances the overall flavor.
- Green onion: Adds a mild onion flavor and freshness that complements the cheese.You can substitute with chives if preferred.
How to Make Chipa con Cebollitas de Verdeo
Note: Full instructions are provided in the recipe card below.
Preheat your oven to 500°F (260°C).
In an extra-large bowl, combine tapioca starch, salt, and baking powder. Make a well in the center.
Add the eggs and unsalted butter into the well. Mix with your hands until creamy.
Gradually incorporate the surrounding dry ingredients until the dough has a coarse, crumbly texture.
Add the grated cheese and chooped onion and mix until evenly distributed.
Gradually pour in the milk and mix just enough to form a soft, homogeneous dough with a smooth, playdough-like consistency.
Transfer the dough to a work surface and divide it into 30g pieces.
Shape the pieces into balls and place them on a parchment-lined or lightly greased baking sheet.
Bake in the preheated oven for 10 to 15 minutes, until golden and dry on top.
Watch Recipe Video
Storage, Make Ahead, & Freezing
- Storage: Chipa con Cebollitas de Verdeo is best enjoyed fresh from the oven, but leftovers can be stored in an airtight container at room temperature for up to 2 days.
- Make Ahead: You can prepare the dough in advance and refrigerate it (well-covered) for up to 24 hours. Knead the dough briefly before shaping, and add a splash of milk if needed to restore its texture.
- Freezing: Shape the chipas and freeze them on a tray until firm. Once solid, transfer to a freezer-safe bag and store for up to 1 month. Bake straight from frozen, following the baking instructions in the recipe.
Camila's Tips and Variations
- While the traditional Chipa calls for queso Paraguay, you can experiment with other cheeses, such as mozzarella, Mexican blend, or a mix of different cheeses for a unique flavor.
- If you don't have green onions, chives work as a great substitute.
- Make sure the butter is softened to blend smoothly.
- If the dough is too soft, gradually add more yuca starch until it's moldable.
- If the dough is too hard, gradually add a bit of milk until it's moldable.
- For even baking, make sure all balls are about the same size.
- Preheat the oven properly to make sure the Chipa de cebollitas de verdeo rise well and develop a nice crust.
- Use parchment paper for easy cleanup and to prevent sticking.
Pair with
You may also like
Recipe
Chipa con Cebollitas de Verdeo
Equipment
Ingredients
- 180 g tapioca starch (also known as yuca starch)
- 25 g butter or margarine , salted or unsalted, at room temperature (if using salted butter, reduce the added salt)
- 1 large egg , at room temperature
- 170 g freshly grated Parmesan or mozzarella cheese (or any cheese you have on hand)
- 60 ml whole milk
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 40 g green onion or chives , finely chopped
Instructions
- Preheat your oven to 500°F (260°C).
- In an extra-large bowl, combine the tapioca starch, salt, and baking powder. Make a well in the center.
- Add the eggs and butter to the well. Using your hands, mix the mixture until it becomes smooth and creamy.
- Incorporate the surrounding dry ingredients until the dough has a coarse, crumbly texture.
- Add the grated cheese and chopped green onions and mix until evenly combined.
- Gradually pour in the milk and mix just enough to form a soft, homogeneous dough with a smooth, playdough-like consistency.
- Cover the dough with plastic wrap and let it rest for 10-15 minutes.
- Transfer the dough to a clean work surface and divide it into 30 g portions.
- Roll each portion into a ball and place them on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Bake for 10 to 15 minutes or until the tops are golden and dry to the touch.
Watch how to make it
Notes
Freezing: Shape the chipas and freeze them on a tray until firm. Once solid, transfer to a freezer-safe bag and store for up to 1 month. Bake straight from frozen, following the baking instructions in the recipe.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
