Chipa sin huevos is an egg-free version of the traditional Chipa Paraguaya made with yuca starch (tapioca starch), cheese, lard, eggs, and milk.
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Naturally gluten-free and chewy, it's perfect for those with egg allergies or who prefer an eggless option.
At Camila Made, my chipa sin huevos recipe is one of our all-time favorites. Made with just three ingredients-no eggs or milk (sin huevos ni leche)-these gluten-free chipa come together with tapioca starch, cream cheese, and Parmesan cheese.
They bake up crisp on the outside and soft, slightly chewy on the inside-just like traditional chipa paraguaya. Serve them warm as a snack, cheesy appetizer, or side dish for any occasion.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Tapioca starch: This ingredient gives the chipa its classic chewy texture and serves as the gluten-free base.
- Grated Parmesan cheese: Adds saltiness and depth of flavor and helps structure the dough.
- Cold cream cheese: Replaces eggs and milk by providing moisture, richness, and binding the dough.
How to Make Chipa sin Huevos
Note: Full instructions are provided in the recipe card below.
Preheat the oven to 400°F (200°C) and line an 11x13-inch baking sheet with parchment paper.
In a large bowl, mix the tapioca starch and Parmesan cheese, then add the cream cheese and combine with your hands until smooth. Scrape down the sides as needed.
Freeze the mixture for 15 minutes to make it easier to handle.
Roll into 50g balls, place them on the baking sheet, leaving space between each, and gently flatten the tops.
Bake for 15-20 minutes or until the bottoms are lightly golden.
Storage & Freezing
Store: Chipa is best enjoyed fresh out of the oven, but leftovers can be stored in an airtight container at room temperature for a day.
Reheat them in the microwave for a few seconds, but be careful not to overheat, as this can cause them to become tough.
Freeze: To freeze the Chipa, shape the dough and place it on a parchment-lined baking sheet in the freezer until firm. Once frozen, transfer them to a freezer-safe container or bag, removing as much excess air as possible.
Label and freeze for up to 3 months. When you want to bake, preheat the oven and bake the frozen Chipa, adjusting the baking time slightly as needed.
Watch Recipe Video
Camila's Tips & Variations
- Make sure the cream cheese is cold, and don't forget to chill the mixture in the freezer for 15 minutes before rolling it into balls; this makes the dough easier to work with and helps the Chipa hold its shape while baking. If you skip this step, the dough might be too soft to work with.
- Try to keep the balls as uniform in size as possible to ensure even baking. A kitchen scale can be handy for this.
- Mixing with your hands helps to better incorporate the ingredients, but if the dough feels too sticky, you can use a rubber spatula.
- When placing the balls on the baking sheet, leave some space between them as they may expand slightly during baking.
- Keep an eye on the chipas while they bake. Depending on your oven, baking times might vary slightly. They are done when the bottoms are slightly golden.
Frequently Asked Questions
Why doesn't this recipe use salt?
The recipe skips added salt because both Parmesan cheese and cream cheese are already salty. Adding extra salt could make the chipa overly salty. If you're using low-sodium or mild cheeses, you can add a small pinch (about ⅛ tsp) of kosher salt to taste.
Can I use a different cheese instead of Parmesan?
Yes! You can substitute Parmesan with any firm, dry cheese, such as Pecorino Romano, Grana Padano, or even finely grated aged cheddar. Avoid moist cheeses, as the cream cheese already adds plenty of moisture, and using soft cheeses can affect the texture.
Why is my dough too sticky to shape?
The cream cheese might be too soft. Make sure it's cold when mixing. If the dough is still sticky, place it in the freezer for 15-20 minutes before shaping-it'll be much easier to handle.
Why freeze the dough before shaping?
Chilling the dough for 15 minutes helps firm it up, making it easier to roll without sticking to your hands.
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Recipe
Chipa sin Huevos
Ingredients
- 210 g tapioca starch
- 120 g grated parmesan cheese
- 440 g cream cheese , cold
Instructions
- Preheat the oven to 400°F (200°C). Line an 11x13-inch baking sheet with parchment paper and set aside.
- In a large bowl, combine the tapioca starch and Parmesan cheese.
- Add the cream cheese and mix with your hands until fully combined. Use a rubber spatula to scrape down the sides of the bowl and make sure everything is evenly mixed.
- Place the mixture in the freezer for 15 minutes; this helps firm it up, making it easier to shape without sticking to your hands.
- Remove from the freezer. Pinch off about 50 g portions and roll them into balls.
- Arrange the balls on the prepared baking sheet, leaving space between them, as they may expand slightly during baking.
- Gently press down the tops to flatten slightly.
- Bake for 15 to 20 minutes or until the bottoms are lightly golden.
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.
