Chipa Paraguaya is a traditional Paraguayan cheese bread made with yuca flour (tapioca starch), cheese, and eggs. It is commonly enjoyed as a snack or breakfast and is especially popular during Holy Week and Easter.
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This chipa paraguaya recipe stays true to the classic-cheesy, chewy, and comforting-with a few small tweaks for extra tenderness and flavor.
A bit of baking powder makes it lighter, and dry milk adds richness and color without changing its traditional character. Anise seeds are optional but highly recommended for that signature aroma.
This Chipa paraguaya with anise seeds was inspired by my chipa almidón recipe on the site and pairs perfectly with a cup of cocido quemado.
Ingredients You'll Need
- Yuca Starch (Tapioca Starch): gives chipa its classic chewy texture and is naturally gluten-free.
- Dry Whole Milk Powder (optional): adds richness and helps with browning.
- Baking Powder (non-aluminum): makes the chipa lighter and more tender.
- Semi-soft/semi-firm cheese: provides savory flavor.
- Softened Butter: adds moisture, richness, and a soft texture.
- Whole Milk: helps bring the dough together and adds tenderness. It can be substituted with buttermilk. See my instructions for how to make homemade buttermilk here.
- Eggs: bind the ingredients and add structure and richness.
- Kosher Salt: enhances the flavor.
- Anise Seeds (optional but recommended): adds flavor.
See the recipe card for quantities.
How to Make Chipa
Note: Full instructions are provided in the recipe card below.
- Preheat oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
- In a large bowl, mix tapioca starch, milk powder, salt, anise seeds, and baking powder.
- Make a well in the center; add eggs and softened butter. Cream together with your fingers until smooth.
- Gradually mix in the dry ingredients until a coarse, crumbly dough forms.
- Add crumbled Paraguayan cheese and mix well.
- Slowly add buttermilk until the dough is soft, smooth, and playdough-like.
- Cover and let rest for 10-15 minutes.
- Divide into 100g portions; roll into 8-inch logs and shape into rings.
- Arrange on baking sheets with space between.
- Bake for 12-15 minutes, until puffed and golden. Serve warm.
Hint: Milk (or buttermilk) may not be needed, as the dough's consistency depends on the size of the eggs and the moisture in the cheese.
If your dough is already smooth and pliable, skip the liquid. Only add a small amount if the dough feels dry or crumbly and doesn't hold together well. Use just enough to bring the dough together-too much moisture will make it sticky and hard to shape.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Store in an airtight container at room temperature for up to 2 days; reheat briefly in the microwave. Don't overheat, or it will become tough.
Make Ahead: Refrigerate the dough (well covered) for up to 24 hours; before shaping and baking, knead well and add a splash of milk if the dough feels dry.
Freezing: Freeze shaped dough on a baking sheet, then transfer to a freezer bag for up to 3 months; bake from frozen, adding a few extra minutes. Baked chipa can also be frozen and reheated.
Camila's Tips & Variations
- Kneading: Since the recipe is gluten-free, there's no risk of over-kneading. Mix thoroughly for even distribution and lighter chipas.
- Batching: To make a larger quantity, simply double the recipe and follow the same steps.
- Dough Consistency: The dough should be smooth, compact, and moist, not overly moist. Proper texture is key for soft, well-aerated chipas.
- Covering the Dough: I like to use plastic wrap to keep the Dough soft and prevent it from drying out, but you can also use a clean kitchen towel; just make sure it's slightly damp.
- Resting Time: Let the dough rest for 10 - 15 minutes to fully rehydrate before shaping.
- Shaping: Chipa can be made in any shape or size. The number of pieces will depend on how large you make them.
- Handling: As you shape the dough, place each chipa on the prepared baking sheet and cover with a clean kitchen towel to prevent drying out.
- Baking: Preheat the oven well-it needs to be very hot. Chipas bake quickly; remove them when puffed, lightly golden, and showing melted cheese spots. Avoid overbaking (15-17 minutes is usually enough).
- Cooling & Storing: Cool chipas on a wire rack to prevent sogginess. Once cooled, store in an airtight container or zip-top bag to keep them soft and fresh.
Frequently Asked Questions
What is Chipa?
Chipa is a traditional Paraguayan cheese bread made with yuca (tapioca) starch, cheese, eggs, and fat. It's naturally gluten-free, with a chewy texture and savory flavor. Often shaped into rings or rolls, chipa is popular year-round and especially during Holy Week. It's typically enjoyed warm with cocido or mate cocido.
What can I use as a substitute for buttermilk?
You can use any type of milk (preferably whole) or even water as a substitute-just use whatever you have on hand.
Can I use regular flour instead of yuca starch?
No-yuca starch (also known as tapioca starch) is essential for the chewy texture and is naturally gluten-free. Regular flour won't give the same result.
What type of cheese works best?
Any semi-soft or semi-firm cheese. Shredded Mexican blend, mozzarella, or a mix with parmesan works great.
Why did my chipa turn out dry?
They were likely overbaked, or the dough was too dry. Keep an eye on baking time and add just enough liquid to bring the dough together.
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Recipe
Chipa Paraguaya
Ingredients
- 500 g yuca starch , also known as tapioca starch
- 2 tablespoons dry whole milk powder , optional
- 1 tablespoon non-Aluminum baking powder
- 350 g queso freso or any semi-soft or semi-firm cheese.
- 120 g softened butter (I used butter in this recipe because I prefer its flavor, but alternatives like lard or margarine can also be used).
- 50 ml whole milk or buttermilk , room temperature ( Use only as much as needed to achieve a moist dough, taking care not to over-moisten it). See my instructions for how to make homemade buttermilk here.
- 3 large eggs , room temperature
- 1-½ teaspoons kosher salt , or to taste
- 1 tablespoon anise seeds optional , but highly recommended.
Instructions
- Preheat the oven to 500°F (260°C) and line two 13x18x1-inch baking sheets with parchment paper.
- In a large bowl, combine the tapioca starch, milk powder, salt, anise seeds, and baking powder. Mix well.
- Make a well in the center and add the eggs and softened butter. Using your fingers, cream them together until smooth and creamy without incorporating the dry ingredients just yet.
- Gradually incorporate the surrounding dry ingredients until a rough, cohesive mixture forms. Continue mixing from the center outward until you achieve a coarse, crumbly texture.
- Add the crumbled fresh Paraguayan cheese and mix until evenly distributed.
- Gradually add the buttermilk, just enough to form a soft, homogeneous dough with a smooth, playdough-like consistency. Cover the dough with plastic food wrap and let it rest for 10 to 15 minutes.
- Divide the dough into small portions (about 100g each) and roll each one into an 8-inch log. Bring the ends together to form a circle, slightly overlapping and pressing gently to seal.
- Place the shaped dough rings onto the prepared baking sheets, leaving space between each. Bake for 12-15 minutes, until puffed and lightly golden. Do not overbake. Serve warm.
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.
