Ethiopian Injera Chips with Spicy Red Pepper Dip
Crispy baked injera chips served with a spicy red pepper dip, providing a unique take on traditional flavors. Injera provides the base, and the pepper dip offers a flavorful contrast.
Ingredients
- 4 sheets Injera
- 2 tablespoons Olive Oil
- 1 teaspoon Berbere Spice Blend
- 0.25 teaspoon Salt
- 1 large Red Bell Pepper, roasted
- 2 cloves Garlic, minced
- 1 tablespoon Lemon Juice
- 0.25 teaspoon Cayenne Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 190°C.
- 2Cut the 4 sheets of injera into chip-sized pieces, about 5.08 cm by 5.08 cm.
- 3In a medium bowl, combine the injera pieces with 2 tablespoons of olive oil, 1 teaspoon of Berbere spice blend, and 0.25 teaspoon of salt. Toss everything together until the injera pieces are evenly coated.
- 4Spread the coated injera pieces in a single layer on a baking sheet. Make sure they are not overlapping so they can get crispy.
- 5Bake for 10 to 15 minutes. The injera chips are done when they are golden brown and feel crispy to the touch.
- 6While the injera chips are baking, prepare the dip. Place the 1 large red bell pepper (roasted), 2 cloves of garlic (minced), 1 tablespoon of lemon juice, and 0.25 teaspoon of cayenne pepper into a blender or food processor.
- 7Blend the ingredients for the dip until they are completely smooth. If the dip is too thick, you can add a tiny bit more lemon juice to reach your desired consistency.
- 8Once the injera chips are baked and crispy, remove them from the oven. Serve the warm injera chips immediately with the spicy red pepper dip.
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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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