Dirkosh is basically injera chips made from dried Injera. This can be a great snack to enjoy, especially if consumed with Kochkocha (Yekarya Delleh) – a blazing hot, easy-to-make dipping sauce.
Equipment Recommendations for Making Dirkosh
Affiliate Disclaimer: We earn commissions on purchases made through links on this site from Amazon and other third parties.
Dirkosh Recipe: How to Make Dried Injera Chips
Dirkosh is basically injera chips made from dried Injera. This can be a great snack to enjoy, especially if consumed with Kochkocha (Yekarya Delleh) – a blazing hot, easy-to-make dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Snacks
- Method: Bake/Brush/Cut
- Cuisine: Ethiopian
- Diet: Gluten Free
Ingredients
Scale
- 1 Injera (standard size, ~12-inch diameter)
- 2 tbsp (30 ml) Berbere
- 1 cup (240 ml) Oil (for frying)
Instructions
- Begin by combining oil and berbere in a small bowl.
- Then spread the mix of berbere and oil all over the top side of the injera with a pastry brush.
- Tear the injera into large portions and arrange the pieces on one baking sheet.
- Bake these pieces of injera for 60 minutes in a preheated oven of 275°. You can bake the pieces of injera for more or less than 60 min. depending on whether you prefer your Dirkosh to be more crunchy and crispy or chewie.
- Remove the Dirkosh from the oven and let it cool. Then break into chips.
Notes
- You can store Dirkosh in an air-tight container for longevity.
Nutrition
- Serving Size: ~30g
- Calories: 530 kcal
- Sugar: 1g
- Sodium: 250mg
- Fat: 48g
- Saturated Fat: 9g
- Unsaturated Fat: 39g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg