Chipa palito is a delicious variation of the traditional Paraguayan chipa. It's a cheese breadstick made primarily with yuca starch (also known as cassava starch), Paraguayan cheese, eggs, and some type of fat, such as butter or pork lard.
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Unlike the classic round chipa, which is crispy on the outside and soft on the inside, chipa palito is thinner, longer, drier, and fully crunchy. It's perfect for pairing with Mate Cocido or enjoying as a snack.
This chipa palito recipe is easy to make and absolutely delicious. Its ultra-crispy texture pairs well with almost any meal.
For more delicious chipa recipes, explore my collection featuring Chipa Almidón, Chipa Mestizo, Chipa Piru, and more!
Ingredients You'll Need
- Yuca Starch: The main ingredient for chipa palito. I used Goya Tapioca Starch.
- Eggs: Provide structure and help bind the dough together.
- Mozzarella: Adds a mild flavor and helps with texture. It can be substituted with Parmesan, but you may need to reduce the salt.
- Vegetable Shortening: Enhances crispness and richness in the dough. I used Crisco vegetable shortening.
- Anise Seeds: Add a subtle, aromatic flavor.
- Kosher Salt: Balances and enhances the overall taste.
See the recipe card for quantities.
How to Make Chipa Palito
Note: Full instructions are provided in the recipe card below.
1. Preheat the oven to 400°F (200°C).
2. In a bowl, beat the egg until foamy.
3. Add the shortening, salt, anise, and cheese, then mix with your hands until combined.
4. Add the yuca starch and knead until a smooth, pliable dough forms. If it is too dry, add a few drops of milk.
5. Roll small portions of dough into thin sticks (8-12 cm / 3-5 inches long) and place them on a baking tray.
6. Bake for 10 to 15 minutes, until golden brown on both sides.
Transfer to a wire rack to cool completely before serving.
Note: Let the chipa palito cool completely before storing it in an airtight container to prevent moisture buildup and maintain its crispness.
Storage & Freezing
Storage: Once completely cooled, store chipa palito in an airtight container or resealable bag at room temperature for up to 3 days.
Freezing: Freezing is not recommended, as chipa palito tastes best when fresh.
Camila's Tips & Variations
- Cheese Swap: If you prefer a stronger flavor, substitute mozzarella with Parmesan or aged cheese. If using Parmesan, reduce the salt slightly.
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can substitute it with a semi-firm or semi-hard cheese. If you use Parmesan, reduce the amount of salt to balance the flavor.
Why is my dough too dry or crumbly?
This can happen due to variations in egg size or cheese moisture content. Add a tablespoon of milk at a time and knead gently until the dough becomes smooth and pliable.
How do I keep chipa palito crispy?
Let them cool completely before storing them in an airtight container at room temperature. Let them cool completely before storing them in an airtight container at room temperature.
Pair with
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Recipe
Chipa Palito
Equipment
Ingredients
- 500 g yuca starch
- 3 large eggs
- 250 g Queso fresco, crumble up can be substituted with shredded mozzarella
- 150 g vegetable shortening
- 1 tablespoon anise seeds
- 1 ½ teaspoons kosher salt , or adjust to taste
Instructions
- Preheat the oven to 400°F (200°C). In a large mixing bowl, beat the egg until foamy. Add the shortening, salt, anise, and cheese, then mix with your hands until well combined.
- Add the yuca starch and continue mixing, pressing with your hands until a smooth, pliable dough forms. If the dough feels too dry or crumbly, add a few drops of milk to help bind it together.
- Take small portions of dough, press them in your hands, and roll them into thin sticks about 8-12 cm (3-5 inches) long. Arrange them evenly on a baking tray without greasing it.
- Bake in the preheated oven for 10 to 15 minutes or until the chipa palito turns golden brown on both the top and bottom.
- Once baked, transfer the cheese sticks to a wire rack and let them cool completely before serving.
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.
