{"id":17780,"date":"2018-01-09T14:25:41","date_gmt":"2018-01-09T14:25:41","guid":{"rendered":"http:\/\/nice-network.org\/rezept-fuer-chipas-argentinischer-snack-fuer-kaeselover-in-suedamerika\/"},"modified":"2018-07-20T22:46:48","modified_gmt":"2018-07-20T22:46:48","slug":"chipas-recipe-argentina","status":"publish","type":"post","link":"https:\/\/nice-network.org\/en\/chipas-recipe-argentina\/","title":{"rendered":"Recipe for Chip\u00e1s – Argentine snack for cheese lovers in South America"},"content":{"rendered":"

\"recipe\"<\/span>
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What are Chip\u00e1s<\/strong>?
\nHard to believe, but true – in Argentina<\/a>, people don’t only eat grilled meat! Another speciality next to the well-known asado are the Chip\u00e1s<\/a> (depending on the region and recipe also called Chipa or Pan de queso). These are buns made from manioc starch and a loooot of cheese. They are mainly eaten\u00a0in the provinces of Misiones and Corrientes in northeastern Argentina. The delicious pastry is also relatively well known in Paraguay and Bolivia. Depending on the region and country, the ingredients in the recipe vary a bit and the shape of the Chip\u00e1s can either be round, elongated or flatter.<\/p>\n<\/div>

<\/div><\/div><\/div><\/div><\/div>

And that’s what you need for the delicious cheese balls:<\/u><\/p>\n

500g manioc starch
\n170g margarine or butter
\n250g Dutch cheese
\n100g parmesan cheese
\nabout 150ml milk
\n1 tbsp baking powder
\n3 eggs
\nsalt<\/p>\n<\/div>

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    \n

    Mix the manioc starch with the baking powder and the margarine\/butter<\/p>\n<\/div><\/li>

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    \n

    Then add the 3 eggs, season the mixture with salt and stir everything to\u00a0 smooth batter<\/p>\n<\/div><\/li>

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    \n

    Cut the two types of cheese\u00a0into small cubes and place them under the dough<\/p>\n<\/div><\/li>

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    \n

    Gradually add the milk<\/p>\n<\/div><\/li>

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    \n

    Now you can start forming small balls of dough (\u2192 Tip: If the dough is too sticky, add a little more manioc starch)<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Are the Chip\u00e1s ready, put them into the oven for about 20-30 minutes at 180 degrees<\/p>\n<\/div><\/li><\/ul>

    <\/div><\/div><\/div>
    <\/span>
    <\/div><\/div><\/div><\/div>

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u2192 Enjoy!\u00a0♥<\/strong><\/p>\n<\/div>

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    <\/div><\/div><\/div><\/div>
    <\/span>
    <\/div><\/div><\/div>

    Are you looking for a healthy version<\/strong> of Chip\u00e1s?<\/p>\n

    Try the following variations in the recipe:<\/p>\n

      \n
    • Replace the butter or margarine with coconut oil<\/li>\n
    • User milk with a lower fat content<\/li>\n
    • Add sesame, chia or linseed<\/li>\n
    • Form smaller dough balls, so you feel like eating more;)<\/li>\n<\/ul>\n<\/div>
      <\/div><\/div><\/div><\/div>

      And another tip:<\/strong>\u00a0Chip\u00e1s taste best when they are oven-fresh and still warm. Then the cheese inside is melted nicely!<\/p>\n

      If you want to keep the tasty cheese balls for another occasion, you can simply freeze them and briefly warm up the thawed balls in the microwave before serving.<\/p>\n<\/div>

      <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

      What are Chip\u00e1s? Hard to believe, but true – in Argentina, people don’t only eat grilled meat! Another speciality next to the well-known asado are the Chip\u00e1s (depending on the region and recipe also called Chipa or Pan de queso). These are buns made from manioc starch and a loooot of cheese. They are mainly eaten\u00a0in the provinces of Misiones and Corrientes in northeastern Argentina. The delicious pastry is also relatively well known in Paraguay and Bolivia. Depending on the region and country, the ingredients in the recipe vary a bit and the shape of the Chip\u00e1s can either be […]<\/p>\n","protected":false},"author":4,"featured_media":17308,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/posts\/17780"}],"collection":[{"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/comments?post=17780"}],"version-history":[{"count":4,"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/posts\/17780\/revisions"}],"predecessor-version":[{"id":17947,"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/posts\/17780\/revisions\/17947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/media\/17308"}],"wp:attachment":[{"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/media?parent=17780"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/categories?post=17780"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nice-network.org\/en\/wp-json\/wp\/v2\/tags?post=17780"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}