Ethiopian Injera Chips
Recipe: #26510
July 12, 2017
Categories: Snacks, Appetizers, African, 5 Ingredients Or Less, Oven Bake, Low Cholesterol, No Eggs, Non-Dairy Vegan, Vegetarian, Spices, more
"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 is 3-4 servings
Ingredients
- NOTE: The amounts given below are a rough estimate and not exactly accurate. It is free-hand and very easy to put together
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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 by Step Method
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
No special items needed.
1 Reviews
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