I Made CHIPITA From Scratch For 15 Years And Here's My SECRET

Chipita, also known as Chipa Pirú, is one of the many variations of Paraguayan chipas. It is known for its crispy texture and tiny size. Inspired by our Chipa Mestizo, this recipe offers a crunchy texture with a subtle corn flavor. It is super easy to make, requiring only a few basic ingredients. Plus, it's naturally gluten-free, making it a perfect snack for everyone!

INGREDIENTS
116 g Yuca Starch, also known as Tapioca Starch
110 g corn starch
44 g Quaker cornmeal
80 g Mexican Shredded Cheese
½ tablespoon baking powder
60 g butter softened to room temperature
7 tablespoons 2% milk or water as needed, room temperature
1 large egg, room temperature
1 teaspoon kosher salt

How to Make Chipa Piru
Preheat your oven to 400°F (200°C)—line (2) 13x18x1 baking sheets with parchment paper.
In a large mixing bowl, combine the yuca starch, cornstarch, cornmeal, baking powder, cheese, and salt. Mix well and set aside.
Add the softened butter and eggs to the dry ingredients. Use your fingers to mix the eggs and butter until it resembles a coarse crumb.
Mix in the cheese until it's well integrated.
Add a bit of water to the mixture, adding just enough to prevent it from becoming too firm and to make it easy to knead. Continue mixing with your hands until it is compact and homogeneous. When done, the dough should have a smooth playdough-like consistency.
Pinch off small pieces of dough (about 10g each) and make small circles or doughnuts, about one inch in diameter, by rolling a small amount of dough into a log and then joining the ends to form a circle. Press gently to seal.
Place the shaped Chipa on the prepared baking sheet and bake in the preheated oven until they crisp, about 20 minutes. Keep an eye on them to avoid burning.

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