Chipa de Maní
Chipa de Maní, also known as Chipa Manduví or Chipa Kandói, is a variation of the traditional Chipa Paraguaya, made with ground peanuts, yuca starch, cheese, eggs, and butter.
Ingredientes
- 220 g peanuts , toasted and ground finely ( see notes)
- 300 g yuca starch (also known as tapioca starch)
- 1 teaspoon baking powder
- 120 g softened butter
- 2 large eggs
- 200 g freshly grated or shredded Parmesan cheese , shredded (can be substituted with gouda cheese, queso panela, queso fresco, queso blanco, monterey jack, colby jack, or a Mexican blend; almost any cheese will work well..
- Milk (if necessary)
Instrucciones
- Preheat your oven to 500°F (260°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine 220 g toasted ground peanuts, 300 g yuca starch, and 1 teaspoon baking powder. Mix thoroughly to distribute the dry ingredients evenly.
- Add 120 g softened butter and work it into the mixture using your hands until the texture resembles coarse crumbs. Add 2 large beaten eggs into the bowl and add 200 g shredded cheese.
- Mix the ingredients until a dough begins to form. If the dough feels too dry, gradually add a splash of milk, 1 tablespoon at a time, until it comes together but remains slightly firm and not sticky.
- Shape the dough into small balls, about 30g each, placing them on the prepared baking sheet with space between each piece for even baking.
- Bake for 12 - 15 minutes or until the chipas are lightly golden but not browned. Allow them to cool slightly before serving warm.
- For a sweet version, omit the cheese and add 50 g to 90 g of sugar (or to taste) to the dry ingredients.
Notas
I usually buy in-shell roasted peanuts (like Hampton Farms), then peel and grind them myself.
If you prefer to roast them at home, spread raw peanuts in a single layer on a baking sheet. Roast at 350°F (175°C) for 5–10 minutes, stirring once or twice, until fragrant and golden. Let them cool completely.
Transfer the peanuts to a food processor and pulse in short bursts, stirring between pulses, until you get a fine, crumbly texture—similar to coarse sand. Be careful not to over-process, as the natural oils can turn the peanuts into peanut butter.
For a sweet variation, add 50–100 g of sugar. You can leave out the cheese or keep it as is. If you're not using a salty cheese, add 1 teaspoon of kosher salt to balance the flavor.
Storage: Keep in an airtight container at room temperature for up to 3 days.
Make Ahead: Prepare the dough, cover it tightly, and refrigerate for up to 24 hours before baking.
Freezing: Freeze unbaked chipa on a lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding a few extra minutes.
Nutrición
Valores nutricionales
Chipa de Maní
Amount per Serving
Calorías
165
% Daily Value*
Grasa
11
g
17
%
Grasa saturada
5
g
31
%
Grasa Transgénica
0.2
g
Grasa polinsaturada
2
g
Grasa monosaturada
4
g
Colesterol
36
mg
12
%
Sodio
223
mg
10
%
Potasio
88
mg
3
%
Carbohidratos
13
g
4
%
Fibra
1
g
4
%
Azúcar
0.2
g
0
%
Proteina
5
g
10
%
Vitamina A
194
IU
4
%
Calcio
81
mg
8
%
Hierro
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
