• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

  • Chilean
    • The Chilean Pantry
    • Chilean menus ideas
    • Chilean Appetizers & Beverages
    • Chilean Breads
    • Chilean Breakfast
    • Chilean Cakes & Bakes
    • Chilean Cookies & Candy
    • Chilean Desserts
    • Chilean Jams & Jellies
    • Chilean Meat
    • Chilean Once
    • Chilean Pasta, Rice & Potatoes
    • Chilean Poultry
    • Chilean Salads
    • Chilean Sandwich
    • Chilean Seafood
    • Chilean Soups & Starters
    • Chilean Vegetables
  • Other Cuisines
    • Argentinian Food
    • Peruvian Food
    • US American food
    • Mexican food
    • Latin American Food
  • Savory
    • Breakfast
      • Eggs
    • Appetizers
      • Cocktails
    • Entrees
      • Beef
      • Empanadas (EN)
      • Chicken
      • Fish
      • Pork
      • Shellfish
        • Langostino Recipes
    • Side dishes
      • Pasta
      • Rice
      • Potatoes
    • Vegetables
    • Salads
    • Sandwiches
    • Soups
    • Breads
  • Sweet
    • Cakes & Bakes
    • Kuchen
    • Candy
    • Chocolate
    • Cookies
    • Cupcakes
    • Desserts
      • Lucuma Recipes
    • Jam, Frosting & Jellies
    • Pies
    • Sweet bread
  • Gardening
  • Español

Chapaleles Chilean Potato Bread

July 3, 2023 by Pilar Hernandez
Jump to Recipe·Print Recipe·Leave a Review

Versión en español

Chapalele

Chapaleles are traditional potato bread from Chiloe Island in Southern Chile. Chileans farther north are not necessarily familiar with it, and we mostly know about Chapaleles because they are mentioned in a popular folkloric song.

I’ve only been once in my life in Chiloe, and I was still in high school. I honestly do not remember the taste of Chapaleles, but I wanted to feature them here in the blog. The recipe is straightforward, and since Chiloe Island is one of the areas where it is believed that the domestic potato crop started, it makes sense that it has been incorporated into something so fundamental in the Chilean diet as bread.

The most traditional way to eat Chapaleles is steamed and cooked in the traditional Curanto. I have also heard of fried or pan-fried versions or baked like this recipe.

Chapalele has a soft and chewy texture but a distinct flavor imparted by the potatoes. It is a hearty and filling dish that is especially popular during the colder months in Chile when warm comfort foods are appreciated.

Another traditional bread from Chiloe Island is the Milcao, made with no flour and only a mixture of cooked and raw potatoes.

 

Visit our collection of Chilean recipes here.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chilean Potato Bread

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Print Recipe
Pin Recipe

Full of flavor Chilean potato bread.

  • Total Time: 1 hour
  • Yield: 12

Ingredients

Units
  • 2 pounds red potatoes
  • 1/2 pound of flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter or soft butter
  • pork cracklings chopped, optional

Instructions

  1. In a pot with cold water and salt, put the peeled and chopped potatoes. Cook over high heat until it boils, lowers the heat to medium, should continue to boil vigorously for 15 minutes or until all the potatoes are cooked.
    Chopped potatoes for Chapaleles
  2. Drain and return potatoes to the pot, uncovered. Allow cooling, about 15 minutes. Mash well.
    Mashed potatoes for chapalele
  3. Preheat oven to 350F or 180C.
  4. Place the mash potatoes in a bowl, add the flour, salt, baking powder, and butter. Mix everything with a wooden spoon and then knead with hands until a wet dough form.
    Forming the dough of potato and flour.
  5. Divide dough into 12 portions, place a spoonful of pork cracklings if desired into each portion and shape. Place on a baking sheet.
    Baking pan with the potato bread.
  6. If you want the bread to be all the same size, weigh the dough, I made mine 100 grams each.
  7. Bake for 25-30 minutes until golden brown.
    Chilean Potato Bread Chapaleles

Notes

This was a sponsored recipe by Mirum Shopper in 2016. All opinions are my own.

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baked
  • Cuisine: Chilean

Keywords: chapaleles, potato bread, chilean cuisine

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

 

 

Chapalele Chilean Potato Bread Chapalele Chilean Potato Bread

 

Sharing is caring!


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumptiously photographed, and you’ll delight in the best Chilean cuisine offers, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Chilean Breads, Chilean recipes

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

  1. Catalina

    July 27, 2017 at 6:40 pm

    Can i replace the butter using oil instead?

    Reply
    • Pilar Hernandez

      July 27, 2017 at 8:57 pm

      I don’t know, I haven’t tried.

      Reply

Sidebar

Search

Hello, I’m Pilar

Hello! I'm Pilar Hernandez, a Latina …

Popular recipes

About Pilar

Instagram

Privacy

Facebook

Licensing

Copyright © 2023 · Pilar's Chilean Food & Garden · All Rights Reserved