Chipa is one of the Paraguayan traditional snack foods which is part of the culture for many Paraguayan natives. Chipa has many varieties and the making differs from region to region and family to family.

This food is mainly sold on streetsides and is also popular in the neighboring regions like Argentina and Bolivia. When migration increased in South America the consumption of chipa increased in the second half of the 20th century, in the regions of Cordoba and Buenos Aires, Argentina.

Chipa is a small roll of bread that contains the following ingredients: tapioca starch, corn flour, cheese, vegetable margarine, salt, milk, anise seed and eggs. There are many varieties of chipa bread, but the traditional and most common style is “chipa almidon” which has a base of yucca starch. The bread is made by mixing the tapioca starch with the remaining ingredients to form a dough and lastly it is divided into small sizes of balls.

A guarani brick oven is heated on fire and the ball of chipa to be cooked is placed inside the dome shaped oven. The chipa is heated to around 270 degree so that it is properly cooked within 30 minutes. The chipa which is ready to eat is spongy from inside and is crunchy on the outer side. Chipa is usually made during special events like Christmas, Easter, New Year and various parties in Paraguay.

Paraguay is well known for it's tasty chipa and people still make them at home but in different varieties, in different parts of Paraguay. Now chipa is not just a streetside food, rather have emerged into an industry of $6.3 million.