Imported from Instagram
High-Protein Fit Chipa
A healthy, protein-rich version of the classic Paraguayan/Argentine chipa, using ricotta to improve its nutritional profile without sacrificing its traditional flavor.
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Ingredients
- 250 g low-fat ricotta (drained)
- 1 egg
- 150 g cassava starch
- 50 g light grated cheese (such as Parmesan or Reggianito)
- salt (to taste)
- 1 tsp baking powder
Steps
- 1
In a bowl, mix the ricotta with the egg and salt until smooth.
- 2
Add the grated cheese and mix well.
- 3
Add the cassava starch and baking powder. Knead with your hands until a smooth dough forms that does not stick to your fingers.
- 4
Shape into small balls of the desired size and place them on a baking sheet that has been greased or lined with parchment paper.
- 5
Bake in a preheated oven at 180°C for approximately 20 minutes, or until lightly golden.
Notes
This recipe is ideal for those looking for a gluten-free, high-protein option. The chipa can be frozen before or after baking.
Nutrition per serving
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