Cheesy Chipas
Gluten-free
Ingredients:
425 grams tapioca starch
2 cups grated parmesan cheese
½ tsp salt
1 large egg
2 tbsp olive oil
Whole milk as needed
Directions:
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Mix first 3 ingredients in a large bowl with a whisk or with your hands.
Note: we recommend you put on gloves for the next part and use your hands to combine, working with tapioca starch can get messy! It will be easier if you have someone else to add the milk or add it with one hand and mix with the other.
Add the egg and olive oil, mix well.
Now you want to add the milk slowly until you get the right texture; the mixture should be firm enough to form balls that flatten slightly when placed on the baking sheet.
Once you’ve reached the desired texture, roll the chipa dough in small balls and space out about 2” apart on the tray.
Bake for 12-15 minutes, until the cheese is golden-brown.
Serve warm with onion jam or on their own.
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