Chipa de Maní, also known as Chipa Manduví or Chipa Kandói, is a variation of the traditional Chipa Paraguaya, made with ground peanuts, yuca starch, cheese, eggs, and butter.
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Popular during Semana Santa and colder months, this peanut-based chipa is known for its energy-boosting ingredients.
This Chipa de Maní is crunchy, full of rich peanut flavor, and ready in just 15 minutes.
The ingredients are simple and easy to find-you probably already have them at home, especially if you've made my other chipa recipes.
This version is a more nutritious take on the classic, but just as tasty, with a deep peanut flavor and the perfect touch of savory.
These chipas pair perfectly with a warm cup of mate cocido. If you want to try out more delicious Chipa recipes, you must try my Chipa Almidon or Chipa Mestizo.
Ingredients You'll Need
See the recipe card for quantities.
- 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 Paraguay 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.
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, 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 a hard chipa. Ensure you bake them at 500°F (260°C) and avoid leaving them in the oven for too long. Check for a light golden color rather than a 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.
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Recipe
Chipa de Maní
Ingredients
- 220 g peanuts , toasted and ground finely ( see notes)
- 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, 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
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.
