(Paraguayan Cheese Buns)

January 20: National Cheese Lovers Day

Smile and say “cheese” “chipas”! We blogged before about Brazil’s pão de queijo. Now we are posting a similar recipe from its neighbor, Paraguay. Their cheese buns are called chipas. Both pão de queijo and chipas are made with tapioca starch/cassava or manioc flour to give it a nice, chewy texture. In this Paraguayan recipe, we used Parmesan cheese. These cute round cheesy buns are sure to bring smiles to those who eat them, as they are delicious hot and fresh from the oven as a snack or a side dish. Prepare Paraguayan chipas for National Cheese Lovers Day!


(Adapted from Tablespoon)


  • 1 ¾ cup tapioca starch/cassava or manioc flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¼ cup butter, softened
  • 2 eggs
  • 8-10 teaspoons milk
  • 1 ¼ cups Parmesan cheese, grated


In a mixing bowl, combine the tapioca starch/flour with baking powder and salt. Add the softened butter. Beat in the eggs.

Slowly pour in the milk and mix until well combined. Fold in the cheese. Use a 1 ½ inch scoop and place dough on lightly greased baking sheet.

Bake in a preheated oven at 375 degrees F for 15 minutes or until lightly browned. Remove from the oven. Serve immediately.


  • If the dough is too dry, add a teaspoon of milk at a time.

  • Try other shredded hard cheeses in this recipe. Some may be saltier than others so adjust the seasoning to taste.

  • Search our blog for other recipes containing cheese.