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    Home / Breakfast / Chipa

    Chipa

    Paraguay’s iconic cheese bread — glossy rings of cassava starch, egg, and queso paraguayo with a crisp shell and a wonderfully chewy, stretchy middle.

    ⏱ 30 minPrep time
    🔥 25 minCook time
    🍽 12Servings
    🏷 BreakfastCategory
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    Chipa is to Paraguay what bread is to France: a daily staple, sold warm from street-corner ovens in the morning and baked at home for holidays and asados. Made from almidón (cassava starch), it’s naturally gluten-free and gets its unique stretch from the starch and the cheese.

    Chewy, glossy, and baked by the dozen

    Fresh from the oven, chipa has a thin, crackly golden crust that gives way to a tender, almost elastic crumb with a gentle tang from the cheese and a whisper of anise. It’s best the day it’s made, still warm, with a cup of cocido or coffee.

    Paraguayan recipes →

    Step by stepInstructions

    1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
    2. In a large bowl, mix the cassava starch, salt, and anise seeds, then rub in the softened butter with your fingertips until the mixture looks like coarse crumbs.
    3. Beat the eggs with the milk, pour them into the starch, and knead in the grated cheese until you have a smooth, slightly sticky dough.
    4. Shape the dough into small rolls about 3/4 inch thick, then curve each one into the classic horseshoe or ring shape of Paraguayan chipa.
    5. Place the chipas on the prepared sheets and bake for 20 to 25 minutes, until puffed, golden, and crackled on the surface.
    6. Cool for 5 minutes on a rack and serve warm.

    💡 Chef tips & storage

    If the dough feels dry, add milk a tablespoon at a time — almidón absorbs differently depending on humidity. Baked chipa freezes beautifully for up to 3 months; refresh in a 350°F oven for 5 minutes.

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    Recipe details

    Prep30 min
    Cook25 min
    Servings12
    CategoryBreakfast
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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