Chipa en Licuadora (also known as Chipa Licuadora) is a quick and easy variation of traditional chipa paraguaya, a naturally gluten-free cheese bread made with tapioca starch.
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Instead of kneading the dough by hand, this method blends all the ingredients in a blender, making it a faster and more convenient version.
This Chipa en Licuadora recipe is one of my favorite ways to make chipa when I'm short on time but still want to serve something homemade for my family.
With just one simple batter, you can make three easy variations: green onion, sausage, and bacon-or keep them plain.
These mini chipas are perfect for breakfast, merienda, or anytime you need a quick and delicious bite. They never last long at my house-and once you try them, you'll see why.
Ingredients You'll Need
- Yuca Starch (also known as tapioca starch): The base of the recipe. It gives the chipas their classic chewy texture and makes them naturally gluten-free.
- Baking powder: Helps the batter puff up slightly and lightens the texture.
- Parmesan cheese: Adds bold, salty flavor and helps with browning.
- Egg: Binds the ingredients and adds richness.
- Avocado oil: Keeps the interior moist and helps the outside crisp up.You can substitute it with any neutral-flavored cooking oil.
- Whole milk: Adds moisture and helps blend the ingredients smoothly.
- Kosher salt: Enhances the overall flavor.
- Black pepper: Adds a subtle kick.
- Oregano: Brings a gentle herbal note that complements the cheese.
- Add-ins: You can use your favorite add-ins-just don't overdo it. I used green onion, bacon, and fried sausage.
How to Make Chipa en Licuadora
Note: The full instructions are provided in the recipe card below.
- Preheat oven to 500°F (260°C) and lightly spray a 24-cup mini muffin pan.
- In a blender, combine the egg, oil, salt, pepper, and milk. Blend for 1 minute.
- Add tapioca starch and blend until smooth. Add Parmesan and oregano; blend for 3 minutes.
- Divide batter into 3 bowls.
- Add sausage to one, green onion to another, and bacon to the third.
- Fill 8 muffin cups with each variation.
- Bake for 15 minutes, or until puffed and golden.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Chipa en Licuadora is best enjoyed fresh. Store leftovers in an airtight container at room temperature for up to 2 days.
Reheat in the microwave for a few seconds until just warm. Avoid overheating, as it can cause the chipa to dry out or become tough.
Make Ahead & Freezing: I don't recommend. These Chipa de licuadora are best eaten fresh.
Camila's Tips and Variations
- Love cheesy weezy Chipa? Stir in 90g of finely chopped mozzarella into the base batter before dividing it.
- Want a kick? Add a pinch of cayenne pepper to the base batter for a touch of heat.
- Fresh herbs, such as chopped rosemary or thyme, can be a delicious addition to the base batter.
- Don't add more than the recommended amount of cheese or add-ins. Adding too much can weigh down the batter.
Frequently Asked Questions
Can I use a different cheese?
Yes! While Parmesan adds bold flavor, you can use a mix of semi-firm cheeses, just avoid very moist cheeses.
Can I make this without a blender?
Yes. You can whisk the wet ingredients by hand, then stir in the dry ingredients until smooth. A food processor works too.
Can I leave out the add-ins?
Absolutely. The base batter is delicious on its own-feel free to make it plain.
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Recipe
Chipa en Licuadora
Equipment
- 24-cup nonstick mini muffin pan
Ingredients
- 240 g yuca starch , also known as tapioca starch
- ½ teaspoon baking powder
- 120 g grated Parmesan cheese
- 1 large egg
- 44 ml avocado oil or any neutral-flavored oil
- 150 ml whole milk
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ tablespoon dry oregano
- 40 g green onion or chives , finely chopped
- 40 g cooked bacon , crumbled
- 40 g fried sausage , finely chopped
Instructions
- Preheat the oven to 500°F (260°C) and lightly spray a 24-cup nonstick mini muffin pan with cooking oil. Set aside.
- In a blender, combine the egg, oil, salt, pepper, and milk. Blend for 1 minute.
- Add the tapioca starch and blend until smooth. Then add the Parmesan cheese and oregano and blend for 3 minutes.
- Stir in the mozzarella cheese if using, then divide the batter evenly into three small bowls.
- In one bowl, stir in the chopped, pan-fried sausage.
- In the second, add the chopped green onion.
- In the third, mix in the crumbled bacon.
- Fill 8 muffin cups with each variation of batter.
- Bake for 15 minutes or until puffed and golden brown.
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.
