400 grams of cheese (we use 1/2 marbled and 1/2 mozzarella)
3/4 cup oil
2 cups milk
2 tsp salt
5 to 5 1/2 cups tapioca flour
Preheat oven to 375 degrees F.
Put cheese, oil, milk, eggs and salt into a blender and blitz until cheese is completely broken up. Pour into a large bowl.
One cup at a time, add the tapioca flour to the wet mixture. Stir until combined before adding more flour into the mixture. The dough will still be fairly runny (slightly thicker than pancake batter).
Pour batter into mini-muffin pans and bake until golden, approximately 17 minutes.
Makes 6 dozen.
NOTE: Freshly baked chipas will have a soft doughy center while still warm. Do not think that the dough is raw and undercooked, when in fact it should be cooked if the outside is golden, that's how it is supposed to be.
Chipas can be frozen and are best served warm. We take them out of the freezer and put them in the oven/toaster oven to heat them up before serving.
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