I tried to look up a recipe and I stumbled across a blog authored by a Paraguayan chef who explained that the secret behind chipa is using yucca starch/flour...and not regular corn or wheat flour. The yucca starch base gives chipa it's chewy texture, while the other flours can result in a chalky texture.
Though chipa is not Argentine, it is for sure something we will try to recreate once we return home.
|Chipitas with mate'|
|It seems like a lot, but before you know it, they are all gone|
and you're wondering why you didn't buy more.