by Zahirah
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my 18 recipes »
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BlueKaleRoad's Testing Notes:
Expand CollapseZahirah's Notes:
Expand500 pieces grams Parmesan cheese, grated Ask a question about this ingredient
2 Eggs Ask a question about this ingredient
60 milliliters Olive oil Ask a question about this ingredient
500 grams Tapioca flour Ask a question about this ingredient
1 teaspoon Sea salt Ask a question about this ingredient
Preheat the oven to 425°F/220°C.
Ask a question about this stepGrate the cheese. I use the coarse grater, as the cheese will melt in the oven anyway. Add eggs, vegetable oil, salt, and tapioca flour. Mix by hand until you get a grainy mix.
Ask a question about this stepPour in some room temperature water until you form a smoother ball of dough. Knead for five minutes, then let rest for fifteen.
Ask a question about this stepCut or separate into 35 gram pieces (about half the size of an egg) and roll until smooth. Place on a Silpat or greased cookie sheet and bake for fifteen minutes, or until slightly golden.
Ask a question about this stepOh - and I found an Argentinian hard cheese rather than parm - but the texture was the same. Taste was nice...BUT I think yours were much lighter than my effort.
They definitely spread sometimes, and are generally chewy, from all the cheese. I know what you mean. You might have used a bit too much water. What was the flavor like? Did they taste good?
What was the Argentinian cheese called? I'm trying to think of what that might be.
They're definitely not light. Though sometimes they're spongier than others.
It was Argentinian Reggianito. They tasted good but most definitely did not match BlueKaleRoad's testing notes so I think I goofed somewhere. Will try again because I'm a cheesy chewy fanatic and I'm going to get these right!
Let me know how it goes the next time. I've had them come out different textures, it's just a matter of experimenting. No matter how they come out, though, they're always delicious!
Somehow I missed this recipe and am so glad you resubmitted it. On the menu for tonight!
You should submit this to the current contest! I've eaten my best chipá at the anual Feria de Artesania in Colon, Entre Rios :)
I'm really intrigued here, but am I reading this right? The recipe calls for over a pound of Parmesan? Potentially to be split among just two or three people?
Theoretically, this recipe is supposed to feed more like 4-5 people. But the reality is that they're addictive, so it's more like 2-3. So, yes! :-)
Thanks so much! The best thing is: now more people can enjoy chipá! I seriously need to make up a batch of these...
I'm excited to test these this weekend! Quick question, should I be using olive or vegetable oil? I see olive listed in the ingredients but vegetable in the directions. I know I'm going to love them!
So sorry! This comment wasn't emailed to me, as all the others were. You can use either. My error. Sorry!
And...thanks so much for testing this recipe! And for your lovely comments...I do agree that they're great party appetizers. Did you end up using olive or vegetable oil?
It was my pleasure to test and taste! My family's, too. :) I used olive oil and it worked perfectly. Thanks for sharing your recipe!
Yum -- have you ever tried making them with another kind of flour?
No. This is the flour they're traditionally made with, so I'm not sure what they would be like with a different flour. Let me know if you experiment with something different!
I love chipa! We eat them on the beach in Entre Rios. A great picnic food, definitely!
Yay! Someone who's had them and can testify to their amazingness. Aren't they addictive?
Completely and totally! And I have to confess I'd never thought of making them at home...
Completely and totally! And I have to confess I'd never thought of making them at home...
Neither had I, until I went to dinner at a friend's house and he made a HUGE batch of them. I'm embarrassed to say how many of them I ate. I think I lost count. This is a slight adaptation on his recipe.
These sound really interesting; I have not tried them before. If I find tapioca flour, I will try these.
Here you go: http://www.amazon.com/Authentic-Foods-Tapioca-Flour/dp/B000216TSE. These are so amazing. I highly recommend them. They're always gone the same day I make them. Let me know what you think!
If you have access to Asian groceries,tapioca flour (same as tapioca starch) is easy to find and inexpensive. Also look for Bob's Red Mill (gluten-free line), or other brands in health food stores. FP food scientists, would arrowroot work? They're both from tubers.
That said, I have plenty of tapioca flour and have to try these.
Thanks Susan! I've purchased Bob's Red Mill in the US, but I need to see if I can get it here in the UK. I've never used arrowroot, so that sounds interesting.
Please let me know how the recipe works for you and what you think of them!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I tried these last night and they spread in the cooking and were flat and chewy. Is that right? They didn't look like your photo...perhaps I used too much water to get the dough to cohere?