Chipas are small, baked, cheese-flavoured buns that taste very similar to French gougeres – crunchy on the outside and chewy in the middle.

They are incredibly popular in Argentina, and can be enjoyed at any time of the day although mostly for either breakfast or a mid-morning snack.

We used to pop down to the local baker during breaks from Spanish classes in Bariloche, and grab a batch fresh from the oven.

Their main ingredient is harina de mandioca (manioc flour) which gives them their unique texture. It also makes them gluten-free!

From my research, it looks like it can be substituted for cassava flour or tapioca starch/flour.


500g manioc flour (see notes above for substitute)
500g tapioca starch
250g parmesan cheese, grated
250g Pategrás cheese, grated (can substitute Gouda)
100g butter at room temperature
4 eggs
1/2 tablespoon baking powder
10 tablespoons milk
Pinch of salt


Pre-heat the oven to 180C.

In a bowl, mix together the flour, salt and baking powder. Stir in the butter and mix well.

In a separate bowl, beat together the eggs and milk, then pour into the flour mixture.

Add the cheese and combine, using your hands to bring everything together into a ball.

Shape 20 smaller balls and place onto a greased baking tray.

Cook for 15-20 minutes, or until golden on top.

Serve warm.


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