Chipá Correntino Tradicional 🇦🇷 - Receta Fácil, Sin Harina y con Tips Regionales - Paso a Paso [044]

manioc flour

🥗Healthier: almond flour

💰Cheaper: cornmeal

Almond flour is lower in carbs, while cornmeal is more accessible.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Preheat the oven to 200°C (395°F) and check the temperature with an oven thermometer.

In a bowl, combine 500 g of fécula de mandioca and 8 g of salt, mixing well with your hand or a spoon to distribute the salt evenly.

Add 2 eggs (approximately 100 g) and 100 g of softened butter to the mixture.

Process 100 g of finely grated parmesan cheese and 250 g of semi-hard provolone cheese, cutting the provolone into small cubes by hand.

Gradually add 180 g of milk, increasing to 260 g as needed, mixing until the dough reaches a consistency similar to play dough.

Let the dough rest for 10 to 15 minutes covered with a damp cloth to prevent drying out.

Form the dough into smooth balls, about the size of a large walnut, ensuring there are no cracks.

Place the balls on a non-stick baking paper-lined tray, leaving minimal space between them.

Bake in the preheated oven for 15 to 18 minutes or until the chipás are puffed and golden brown on top.

Let the chipás rest on the tray for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens