Chipa Montaña Rusa is a large, naturally gluten-free cheese bread made with yuca starch.
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It's inspired by Brazilian pão de queijo and shares similarities with traditional Paraguayan chipa, but with its own unique twist.
As it bakes, the batter puffs up into dramatic peaks and valleys-just like a roller coaster-hence the name.
Light and super crispy, it's perfect for breakfast or merienda (midday snack).
This Chipa Montaña Rusa recipe comes together in just 10 minutes with simple ingredients.
A small amount of cheese is blended into the batter for a balanced, flavorful result.
The key is a hot oven, a well-greased pan, and not too much cheese. Serve it warm with coffee, or cocido, it's always a hit.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Eggs: The main leavening agent. They help the batter rise and give structure-make sure to beat them well.
- Tapioca starch (also known as yuca starch): Provides a chewy, elastic texture and keeps the recipe naturally gluten-free.
- Neutral-flavored oil: Adds moisture without overpowering the flavor. I like using avocado oil, but any neutral oil works.
- Milk (or water): Loosens the batter. Milk adds richness; water gives a lighter result.
- Kosher salt: Enhances and balances the overall flavor.
- Shredded Parmesan cheese: Adds a savory flavor and helps create a golden crust. You can omit it if you prefer a crispier top.
How to Make Chipa Montaña Rusa
Note: Full instructions are provided in the recipe card below.
Preheat oven to 425°F (220°C). Grease a 9x13 pan.
Reserve 15 g Parmesan cheese.
Blend eggs for 1 minute.
Add ingredients and blend for 3 minutes.
Pour into pan, sprinkle cheese.
Bake for 15 minutes until golden.
Unmold and serve hot.
Watch Recipe Video
Storage
Store: Best enjoyed fresh-I don't recommend storing it, as the texture and flavor are best right out of the oven.
Camila's Tips & Variations
- Measure ingredients precisely to maintain the right consistency of the batter.
- Grease the pan thoroughly to prevent sticking and ensure easy unmolding. Butter works best.
- Make sure the oven is fully preheated to the correct temperature before baking to ensure even cooking.
- Keep an eye on the oven; baking times can vary slightly.
- For a dairy-free option, replace the milk with water and omit the cheese.
- If using cheese, do not add more than the recipe calls for, as it can weigh down the batter and prevent it from rising properly.
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Recipe
Chipa Montaña Rusa
Equipment
- 9 x 13 metal baking pan
- 1 Blender
Ingredients
- 3 large eggs
- 180 g tapioca starch
- 110 ml neutral flavored oil
- 110 ml Whole milk or any milk percentage works, or you can use water
- 1 teaspoon kosher salt
- 30 g shredded parmesan cheese , divided
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9x13-inch metal baking pan with butter or oil.
- Reserve 15 g of the shredded Parmesan cheese to sprinkle over the batter later.
- In a food processor, blend the eggs for about 1 minute. Add the remaining ingredients and blend for 3 minutes or until the mixture is smooth.
- Pour the batter into the prepared baking pan and sprinkle the reserved Parmesan evenly over the top.
- Bake for about 15 minutes, or until the cheese bread puffs up and turns golden brown on top.
- Remove the Chipa Montaña Rusa from the oven and unmold it while still hot. Serve immediately.
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.
