Ethiopian Injera Chips with Avocado Dip
Crispy baked injera chips served with a creamy avocado dip spiced with berbere. A healthier alternative to regular chips, packed with flavor and nutrients.
Ingredients
- 2 large Injera
- 2 tbsp Olive Oil
- 1 tsp Berbere Spice Mix
- 0.25 tsp Salt
- 2 medium Avocado
- 2 tbsp Lime Juice
- 0.25 cup Red Onion
- 2 tbsp Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C.
- 2Cut injera into chip-sized triangles.
- 3In a bowl, toss injera chips with olive oil, berbere spice mix, and salt.
- 4Arrange injera chips in a single layer on a baking sheet.
- 5Bake for 15-20 minutes, or until crispy and golden brown.
- 6While the chips are baking, prepare the avocado dip. Mash avocados in a bowl.
- 7Add lime juice, finely chopped red onion, and chopped cilantro to the mashed avocados. Mix well.
- 8Serve injera chips with avocado dip.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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