Chipas Cheese Bread Recipe

Tapioca flour: This flour, made from the cassava root, gives the chipas their distinctive chewy texture.

Grated cheese: Parmesan or a similar hard cheese adds a rich, savory flavor to the bread.

Milk: Helps to bind the ingredients together and adds moisture.

Butter: Adds richness and helps to create a tender crumb.

Salt: Enhances the flavors of the other ingredients.

Eggs: Provide structure and help to bind the dough together.

When heating the milk, butter, and salt in the saucepan, make sure to stir constantly to prevent the milk from scorching. Once you add the tapioca flour, use a wooden spoon to mix vigorously until the mixture is smooth and pulls away from the sides of the pan. This ensures that the dough will have the right consistency for shaping into balls.

• tapioca flour - Substitute with arrowroot flour: Arrowroot flour has a similar texture and binding properties, making it a good alternative for tapioca flour.

• tapioca flour - Substitute with cornstarch: Cornstarch can also provide a similar chewy texture, though the flavor might be slightly different.

• grated cheese (parmesan or similar) - Substitute with pecorino romano: Pecorino romano has a similar salty and tangy flavor profile, making it a good substitute for parmesan.

• grated cheese (parmesan or similar) - Substitute with cheddar cheese: Cheddar cheese can provide a rich and creamy texture, though the flavor will be slightly different.

• milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, providing a similar liquid consistency.

• milk - Substitute with coconut milk: Coconut milk offers a creamy texture and can add a subtle coconut flavor.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, providing a similar fat content and texture.

• butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free option, offering a similar consistency and a slight coconut flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement, offering a similar salty flavor.

• salt - Substitute with kosher salt: Kosher salt can be used as a substitute, though you may need to adjust the quantity slightly due to its coarser texture.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative, providing a similar binding effect.

• eggs - Substitute with chia eggs: Chia eggs (1 tablespoon chia seeds mixed with 3 tablespoon water per egg) can also be used as a vegan substitute, offering a similar binding property.

• Allow the chipas cheese bread to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the bread soggy.
• Store the chipas in an airtight container at room temperature for up to 2 days. If you live in a humid climate, it's best to store them in the refrigerator to maintain their texture.
• For longer storage, place the cooled chipas in a resealable plastic bag or airtight container and freeze. They can be frozen for up to 3 months.
• When ready to enjoy, reheat the frozen chipas in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This will help restore their crispiness.
• Avoid microwaving the chipas as it can make them chewy instead of maintaining their delightful, slightly crispy texture.

• Preheat your oven to 350°F (175°C). Place the chipas cheese bread on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place the chipas cheese bread on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 30 seconds to 1 minute, checking frequently to avoid overcooking.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the chipas cheese bread in a single layer in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the chipas cheese bread in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed and slightly crispy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the chipas cheese bread directly on the rack or on a baking sheet. Heat for 5-7 minutes or until they are warmed through and have a slight crunch.

• Saucepan: Used to heat the milk, butter, and salt mixture until boiling.

• Mixing bowl: Needed to combine the tapioca flour with the hot milk mixture and later to mix in the eggs and cheese.

• Wooden spoon: Ideal for stirring the tapioca flour into the hot milk mixture and for mixing in the eggs and cheese.

• Measuring cups: Essential for accurately measuring the tapioca flour, milk, and grated cheese.

• Measuring spoons: Used to measure the salt.

• Grater: Needed to grate the cheese if it is not pre-grated.

• Baking sheet: Used to place the shaped dough balls on for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Oven: Preheated to 375°F (190°C) for baking the chipas.

• Cooling rack: Used to cool the baked chipas after they come out of the oven.

Pre-measure ingredients: Measure out tapioca flour, grated cheese, milk, butter, and salt before starting to streamline the process.

Use a mixer: Use an electric mixer to combine the tapioca flour and milk mixture quickly and smoothly.

Room temperature ingredients: Ensure butter and eggs are at room temperature for easier mixing.

Preheat oven early: Start preheating the oven as the first step to save waiting time later.

Batch baking: Shape and bake multiple cheese balls at once to reduce overall cooking time.