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10 Responses

  1. andrea brown
    andrea brown April 21, 2014 at 10:32 pm | | Reply

    These look delicious. I can’t wait to try baking them this week, thanks for the recipe!

  2. Debra
    Debra August 5, 2016 at 4:56 pm | | Reply

    I love love love Chipa! Thanks for sharing. Eating these little nuggets of heaven were the best part of my trip to Corrientes.

  3. Maria
    Maria April 15, 2017 at 4:21 pm | | Reply

    Really excited to try this out! My sister loves chipas but just got diagnosed with celiac disease so she can’t eat the version my boyfriend makes because it has wheat flour in it. Here’s hoping she likes them just as much!

  4. Sasha
    Sasha September 12, 2017 at 8:59 am | | Reply

    Can’t wait to try these out! They look absolutely delicious and the recipe doesn’t seem too difficult!

  5. Christina
    Christina January 5, 2018 at 4:17 pm | | Reply

    Hi, haven’t made your version yet, was just researching how to make the version I got from staying with an Argentinian chef at her Air BnB in Barcelona a few years ago. Every morning I’d wake up and we’d share these cheese buns with a black coffee on the terrace for breakfast. It was magical. Her version included all the ingredients of yours, but she used Edam instead. The major difference is that she would make the dough and leave it overnight. I don’t know if she added the milk before leaving it or if she added that the next day. Any ideas? Hers were the best I’ve ever tried and I think that extra fermentation step was crucial. What are your thoughts. Have you seen a recipe like this?

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