Don't let your leftover peanuts go to waste! With Chipa de Maní (Peanut Chipa), a delicious twist on the traditional Paraguayan chipa, you can prepare a delious snack in no time.
Also known as Chipa Manduví or Chipa Kandói, this variation is very popular during Semana Santa and colder months, thanks to its comforting, energy-boosting ingredients.
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The ground toasted peanuts bring a rich, nutty depth to the dough, perfectly balanced with cheese, butter, eggs, and yuca starch for that chewy bite. And the best part?
It's naturally gluten-free! This flavorful snack pairs beautifully with a warm cup of mate cocido. And the best part? It's ready in under an hour, making it a perfect choice for a quick and satisfying treat!
If you want to try out more delicious Chipa recipes, you must try my Chipa Almidon or Chipa Mestizo.
🛒 Ingredients You'll Need
- Toasted Peanuts: Add a rich, nutty flavor.
- Yuca Starch: Provides chewiness and keeps it gluten-free.
- Baking Powder: Helps the chipa stay light and fluffy.
- Cheese: Adds savory richness. 👉Traditionally, Queso Paraguayo is used, but I used Parmesan cheese in this recipe. You can substitute with queso panela, queso fresco, queso blanco, Monterey Jack, Gouda, or a Mexican blend—most mild cheeses will work.
- Butter: Keeps the dough tender and moist. 👉Traditionally, chipa is made with lard, a staple in Paraguayan cuisine known for its availability and versatility. However, I used butter in this recipe as I’m not particularly fond of lard. If you prefer a more traditional touch, lard can be used as a substitute.
- Eggs: Bind the ingredients together.
- Milk (if needed): Adjust dough consistency if dry.
See the recipe card for quantities.
👩🍳 How to Make Chipa de Maní
Note: Full instructions are provided in the recipe card below.
1. Process the toasted peanuts until finely ground.
2. Mix the ground peanuts with yuca starch, baking powder, grated cheese, and butter.
3. Rub the mixture with your fingers until it forms a coarse crumb texture.
4. Add the eggs and mix until a dough forms. If it’s too dry, add a little milk.
5. Shape the dough into small balls (about 30g each) and place them on a buttered baking sheet.
6. Bake in a preheated 500°F (260°C) oven until lightly golden brown, about 10 to 12 minutes.
🫙 Storage, Make Ahead, & Freezing
Storage: Keep in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough, cover it tightly, and refrigerate for up to 24 hours before baking.
Freezing: Freeze unbaked chipa on a lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding a few extra minutes.
📝 Camila's Tips & Variations
- If you can't find Parmesan cheese, Gouda, mild cheddar, Queso Panela, Queso Fresco, Queso Blanco, Monterey Jack, Colby Jack, or a Mexican blend, almost any cheese will work well in this Chipa de Mani recipe.
- If you want, you can turn this recipe into a sweet version by adding 50g to 100g of sugar to the dough, adjusting to taste. You can leave out the cheese or keep it—it's up to you.
- If you're not using a salty cheese like I am in this recipe, add 1 teaspoon of kosher salt to balance the flavors.
🛠️ Frequently Asked Questions
Why is my chipa too dry or crumbly?
This can happen if there are too many dry ingredients compared to wet ingredients. Ensure the dough is soft but not sticky. If it feels too dry, add a bit more milk to balance the moisture.
Why did my chipa turn out hard?
Overbaking or a low-fat content can lead to hard chipa. Ensure you bake them at 500°F (260°C) and avoid leaving them in the oven too long. Check for a light golden color rather than deep brown.
My dough is too sticky. What can I do?
If your dough feels too sticky, gradually add small amounts of yuca starch until the dough is manageable but still soft. Avoid over-flouring, as this can dry out the final product.
🥗 Pair with
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📖 Recipe
Chipa de Maní
Ingredients
- 220 g toasted ground peanuts
- 300 g yuca starch (also known as tapioca starch)
- 1 teaspoon baking powder
- 120 g softened butter
- 2 large eggs
- 200 g freshly grated or shredded Parmesan cheese , shredded (can be substituted with gouda cheese, mild cheddar, queso panela, queso fresco, queso blanco, monterey jack, colby jack, or a mexican blend; almost any cheese will work well .
- Milk (if necessary)
Instructions
- Preheat your oven to 500°F (260°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine 220 g toasted ground peanuts, 300 g yuca starch, and 1 teaspoon baking powder. Mix thoroughly to distribute the dry ingredients evenly.
- Add 120 g softened butter and work it into the mixture using your hands until the texture resembles coarse crumbs. Add 2 large beaten eggs into the bowl and add 200 g shredded cheese.
- Mix the ingredients until a dough begins to form. If the dough feels too dry, gradually add a splash of milk, 1 tablespoon at a time, until it comes together but remains slightly firm and not sticky.
- Shape the dough into small balls, about 30g each, placing them on the prepared baking sheet with space between each piece for even baking.
- Bake for 12 - 15 minutes or until the chipas are lightly golden but not browned. Allow them to cool slightly before serving warm.
- For a sweet version, omit the cheese and add 50 g to 90 g of sugar (or to taste) to the dry ingredients.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
