Ethiopian Injera Chips

3-4
Servings
5m
Prep Time
60m
Cook Time
1h 5m
Ready In


"What to do with leftover Injera bread #recipe26479 Well, here in this Ethiopian recipe an option is given that turns them into tasty Injera chips."

Original recipe yields 3-4 servings
OK
  • NOTE: The amounts given below are a rough estimate and not exactly accurate. It is free-hand and very easy to put together

Nutritional

  • Serving Size: 1 (57.7 g)
  • Calories 265.7
  • Total Fat - 19.4 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 0 mg
  • Sodium - 186.9 mg
  • Total Carbohydrate - 19.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 2.1 g
  • Protein - 3.6 g
  • Calcium - 111.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 275°.

Step 2

In a small bowl, combine the oil and berbere seasoning in proportions to your liking.

Step 3

Tear a piece of injera in half and arrange it on one baking sheet as shown, and then do the same on a second baking sheet.

Step 4

Using a pastry brush, spread the oil and berbere mixture onto the injera. Bake for about 60 minutes (more for really crispy, crunchy chips, less for chewier chips) and allow to cool before breaking into chips. Repeat. In the future, I’m planning on getting even more creative with these chips and adding ginger or garlic or other Ethiopian spices. Yum.

Tips & Variations


No special items needed.

Susie D

I used the recipe more as inspiration and found this was a perfect use for the leftover injera bread. I pre-cut the injera in wedges, used cooking spray instead of oil, and sprinkled liberally with berbere. The chips were crisp and made a nice accompaniment to today's spinach salad. Made for CQ4. Thank you for sharing the recipe and idea!

review by:
(5 Aug 2017)