chipa

Chipá (also spelled chipa or chipá) is a traditional cheese bread associated with Paraguayan cuisine and widely eaten in parts of Argentina and southern Brazil. It is a gluten-free, savory baked good made primarily from tapioca starch (polvilho) and cheese, which gives it a chewy texture and a mildly salty flavor.

Typical ingredients include tapioca starch, grated cheese (commonly a firm, mild cheese such as queso Paraguayo or a Parmesan-style cheese), eggs, milk, and fat such as butter or oil, along with salt. Some regional versions may add anise, or vary the fat and cheese types. The dough is formed by combining the starch with the liquids and cheese to yield a pliable mass, which is shaped into rounds, rings, or elongated sticks before baking.

Chipá is usually baked until puffed and lightly golden. It is commonly served warm and is a popular item for breakfast, as a snack, or accompanying coffee or mate. In Paraguay, it appears in bakeries, markets, and homes and is often prepared for holidays and special occasions, though it is also enjoyed as everyday fare. Regional variations exist in neighboring countries, where similar cheese breads may use different cheeses or starch blends. Chipá is frequently compared to Brazil’s pão de queijo, but it typically relies on tapioca starch as the sole starch and emphasizes a distinct Paraguayan cheese profile and texture. Storage instructions generally include keeping it warm for best texture, with options to refrigerate or freeze and reheat in an oven.