Chipitas, also known as Chipa Pirú, is a crunchy, bite-sized variation of the traditional Paraguayan chipa.
Jump to
Inspired by my Chipa Mestizo, this version adds a touch of corn flavor while keeping all the classic qualities.
It's easy to make with just a few ingredients and is naturally gluten-free.
While shaping them takes a bit of time, the result is worth it.
Chipitas are best once cooled, as the texture improves.
Enjoy them for breakfast, as a snack, or with a cup of mate cocido. You won't be disappointed!
Ingredients You'll Need
Note: See the recipe card for quantities.
- Yuca starch (tapioca starch) & cornstarch: This combination forms the base of the chipita, creating its signature dry, crisp texture while keeping it naturally gluten-free.
- Quaker cornmeal: Adds a subtle corn flavor and a bit of rustic texture, giving the chipitas a toasty, golden finish.
- Cheese: Adds flavor and richness. You can substitute with any semi-firm or firm cheese, or omit it if you prefer; just note that the flavor will be milder.
- Baking powder: Adds a bit of lift, making the chipitas lighter and slightly airy inside.
- Shortening: Helps create a crumbly texture. It can be substituted with unsalted butter or salted butter-adjust the added salt as needed.
- Milk or water: Adds moisture to bring the dough together. Milk gives a richer texture, while water keeps it lighter.
- Egg: Binds the ingredients, adding structure, color, and richness.
- Kosher salt: Enhances the overall flavor and balances the richness of the cheese and butter.
How to Make Chipitas
Note: Full instructions are provided in the recipe card below.
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Mix dry ingredients (starches, cornmeal, baking powder, cheese, salt) in a bowl.
Add the butter and egg, and mix with your fingers until the mixture is crumbly.
Add the cheese, then gradually add milk or water as needed. Knead until smooth and dough-like.
Shape into 10g rings, approximately 1 inch in diameter. Place on sheets and bake for 20 minutes, until golden and crisp.
Watch Recipe Video
If you have kids, this recipe is a fun and easy way to get them involved in the kitchen.
My kids and I have been making Chipitas together for years-they love helping shape the dough!
While the recipe itself is simple, shaping all those tiny pieces can be a bit tedious, so having extra hands helps. Plus, it's a great opportunity to spend quality time together. 😊
Storage, Make Ahead, & Freezing
- Storage: Store cooled chipitas in an airtight container at room temperature for up to 3 days. Reheat in the oven at 300°F (150°C) for a few minutes to restore crispness.
- Make Ahead: You can shape the dough in advance and refrigerate it (covered) for up to 24 hours. Bake just before serving for the best texture.
- Freezing: Freeze unbaked chipitas on a tray until solid, then transfer to a freezer bag. Bake from frozen-just add 2-3 extra minutes to the baking time.
Camila's Tips and Advice
- Since the recipe is gluten-free, there's no risk of over-kneading. Just make sure to mix the ingredients thoroughly for even distribution, which helps make the chipas lighter and more uniform in texture.
- Avoid overbaking to prevent the bottoms from burning or the chipas from drying out; a baking time of 15 to 20 minutes should be enough.
- The right consistency is crucial for making good chipita; the dough should be compact and moist but not overly moist.
- While you can shape chipa in any way you prefer, the tradition is to keep it small, which is why it's called Chipita.
- The amount of units you get depends on the size you make your chipitas.
- Place each chipita on the prepared baking sheet and cover them with a clean kitchen cloth to prevent them from drying out while you finish shaping all the pieces of dough.
Did you know?
If you'd like to learn more about the history and cultural origin of chipa, you can visit this article on Wikipedia, which explains its significance in Paraguayan cuisine and its many regional variations.
Pair with
You may also like
Recipe
Chipitas
Ingredients
- 116 g Yuca Starch also known as Tapioca Starch
- 110 g cornstarch
- 44 g Quaker cornmeal
- 80 g Mexican Shredded Cheese
- ½ tablespoon baking powder
- 60 g shortening or unsalted butter softened to room temperature
- 7 tablespoons 2% milk or water as needed, room temperature
- 1 large egg , room temperature
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 400°F (200°C)-line two 13x18x1-inch baking sheets with parchment paper.
- In a large mixing bowl, combine the yuca starch, cornstarch, cornmeal, baking powder, cheese, and salt. Mix well and set aside.
- Add the softened butter and egg to the dry ingredients. Use your fingers to mix until the texture resembles coarse crumbs.
- Mix in the remaining cheese until it's well distributed.
- Gradually add the milk or water, just enough to bring the dough together. Knead with your hands until the dough is homogeneous, smooth, and similar to play dough.
- Pinch off small portions (about 10g each) and shape into small rings, about 1 inch in diameter. Roll into a log and join the ends to form a circle, pressing gently to seal them together.
- Place the chipitas on the prepared baking sheets and bake for about 20 minutes or until crisp and golden. Keep an eye on them to prevent over-browning.
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.
