Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Take a large mixing bowl and sift together the tapioca flour, baking powder, and salt. This step ensures even distribution of leavening agents and eliminates lumps in the tapioca flour, crucial for the light texture of the chipa.

In a small saucepan over low heat, warm the milk and butter until the butter melts completely. Do not let the mixture boil; it should be warm to the touch. Gradually pour this warm mixture into the dry ingredients while stirring with a wooden spoon or spatula to create a crumbly dough.

Add the grated cheeses to the dough mixture and gently incorporate them using your hands. The cheeses are key to the authentic flavour and texture, so ensure they are evenly distributed throughout the dough.

Lightly beat the egg in a small bowl and gradually add it to the dough. Knead the mixture gently until it forms a smooth, elastic dough. If the dough feels too dry, add a teaspoon of milk at a time, but avoid making it overly sticky.

Dust your hands with a little tapioca flour to prevent sticking, then shape the dough into small, round balls about the size of a golf ball (roughly 4 cm in diameter). Place the balls on the prepared baking sheet, leaving some space between them to allow for slight expansion.

Bake the chipa in the preheated oven for 20–25 minutes or until they puff up and turn a light golden brown. Avoid opening the oven door during baking to maintain consistent heat and proper puffing.

Once baked, remove the chipa from the oven and let them cool slightly on the baking sheet for 5 minutes. This resting time enhances their texture, making them soft yet chewy inside.

Serve the chipa warm as a delightful snack or side dish. Pair with yerba mate tea for an authentic Argentine experience, or serve alongside soups or stews for a hearty accompaniment. For added flair, garnish your serving plate with fresh herbs like parsley or cilantro. Enjoy their cheesy, chewy goodness straight from the oven for the best flavour.