Chipa con Pepperoni (also known as Chipa Relleno de Pepperoni) is a variation of the classic Chipa Paraguaya.
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Made with tapioca starch, cheese, and eggs, chipa is naturally gluten-free.
This variation adds diced pepperoni for a smoky, slightly spicy bite, blending the comfort of traditional chipa with a fun, pizza-inspired twist.
In my version, everything comes together in a blender, making this Chipa con Pepperoni recipe quick and easy to prepare.
After blending, I stir in dried oregano and finely diced pepperoni, then bake the mixture in a muffin pan until golden and puffed.
This pepperoni chipa is a favorite in our house-it's a fun twist on traditional Paraguayan cheese bread.
You can easily substitute the pepperoni with diced ham, cooked bacon, or sausages like andouille or smoked kielbasa.
Just be sure to cut it into small pieces before mixing. Feel free to add other toppings you enjoy, but don't overdo it. Give it a try-you'll love how easy and delicious it is!
Ingredients You'll Need
Note: See the recipe card for quantities.
- Egg: Binds the ingredients and gives the chipa structure.
- Avocado oil: Adds moisture and richness to the batter. You can substitute it with any neutral-flavored cooking oil.
- Whole milk: Keeps the chipa soft and gives it a tender texture.
- Yuca starch: The traditional base that creates the signature chewiness.
- Cheese: Adds flavor.
- Baking powder: Helps the chipa puff slightly for a lighter bite.
- Diced pepperoni: Adds a savory, smoky twist to the classic recipe.You can easily swap it with diced ham, cooked bacon, or sausages like andouille or smoked kielbasa.
- Oregano & black pepper: Add subtle herbal and peppery notes to balance the richness.
How to Make Chipa con Pepperoni
Note: Full instructions are provided in the recipe card below.
Preheat oven to 500°F (260°C). Grease a 12-cup muffin pan with baking spray.
Blend egg, oil, milk, and salt for 1 minute.
Add cheese, tapioca starch, and baking powder. Blend for 3 minutes.
Transfer to a bowl and stir in pepper, oregano, and diced pepperoni and mozzarella cheese.
Divide batter evenly into muffin pan.
Bake for 15 minutes or until golden brown.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Store: Chipa with pepperoni is best enjoyed warm, straight from the oven. However, you can store leftovers in an airtight container at room temperature for up to 2 days.
Make ahead: Not recommended for making ahead.
Freeze: For longer storage, freeze the baked chipas in a single layer until solid, then transfer them to a freezer-safe bag or container. To reheat, warm in a 350°F (175°C) oven for a few minutes or microwave briefly. Avoid overheating-they can turn dry or tough.
Camila's Tips & Variations
- Mini version: Use a mini muffin pan for bite-sized chipitas-just reduce the bake time by a few minutes.
- Pepperoni swap: Try diced ham, cooked bacon, or sausages like andouille or smoked kielbasa. Pan-fry the sausage first, then chop it into small pieces and let it cool before adding to the batter.
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Recipe
Chipa con Pepperoni
Ingredients
- 1 large egg
- 40 ml avocado oil or any neutral flavored oil
- 150 ml whole milk
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 242 g tapioca starch
- ½ teaspoon baking powder
- 120 g shredded Parmesan cheese
- 90 g low-moisture mozzarella , small diced
- ⅛ teaspoon ground black pepper
- ½ tablespoon dried oregano
- 60 - 80 g pepperoni , small diced (you can also use sausage, ham, or cooked bacon)
Instructions
- Preheat the oven to 500°F (260°C). Lightly grease a 12-cup muffin pan with baking spray with flour and set aside.
- In a blender, combine the egg, oil, milk, and salt. Blend for 1 minute.
- Add the shredded cheese, tapioca starch, and baking powder to the blender. Blend for 3 minutes until smooth.
- Transfer the mixture to a medium bowl. Add the ground black pepper, dried oregano, diced pepperoni, and mozzarella. Stir until well combined.
- Scoop the batter evenly into the prepared muffin pan.
- Bake for 15 minutes or until golden brown and puffed.
Watch how to make it
Notes
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.
