Homemade Chipá
The Edit: Homemade Chipá
The best souvenirs aren't fridge magnets; they are flavors. During our recent trip to Iguazú, we fell into a daily rhythm that revolved entirely around chipá.
Found in every bakery, bus stop, and breakfast table in Northern Argentina, chipá is a small, cheese-loaded bread that traces its history back to the Guaraní people. It is often confused with its Brazilian cousin, pão de queijo, but there is a distinct difference. While the Brazilian version is often soft and airy, the Argentine chipá is denser, has a crispier crust, and packs a much sharper punch of cheese.
The best part? It is naturally gluten-free (made with tapioca/manioc/cassava flour) and comes together in one bowl.
We learned this recipe to keep the vacation alive, but it has quickly become our favorite hostess hack. You can freeze them raw and bake them fresh when friends drop by unexpectedly.
Yields: 16 small cheese breads Time: 10 mins prep, 15 mins bake
The Inventory
1 3/4 Cups Tapioca Flour
2 Eggs
2/3 Cup Milk
1 tsp Baking Powder
Pinch Salt
4 TBSP Butter (softened)
1 1/4 Cup Parmesan Cheese (grated)
The Method
The Setup: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
The Mix: In a large bowl, whisk the tapioca flour, salt, and pepper. Add the butter and cubed/grated cheeses. Use your hands to pinch the butter into the flour until it resembles coarse sand.
The Bind: Make a well in the center. Add the eggs and milk. Mix with your hands until a dough forms. It should be soft and slightly tacky, but not sticking aggressively to your fingers.
Texture check: If it's too dry, add a splash more milk. If too wet, a dusting of tapioca flour.
The Roll: Roll into golf-ball-sized spheres. Place them on the baking sheet (they don't spread much, so you can pack them relatively close).
The Bake: Bake for 15–20 minutes until they are puffed and golden brown on top.
The Hostess Tip: These freeze beautifully before baking. Roll the dough balls, freeze them flat on a tray, and then transfer them to a Ziploc bag. When guests arrive unannounced, pop them straight from the freezer into the oven (just add 2-3 minutes to the baking time). You will look like a culinary genius with zero effort.
