I had some Injera - Sourdough flatbread left over from the weekend's Ethiopian Supper of Tibs 'Soya Beef' with Berbere and Cherry Tomatoes and Caramelised White Cabbage, Carrot and Potatoes.
I don't like waste, so I wondered what else I could do with them? I saw a recipe for a savoury Injera porridge but I have to be honest that did not appeal, then I was inspired by Injera Chips from defunct blog The Berbere Diaries. Only three ingredients, the Injera, Berbere and Vegetable oil - so there was no stopping me from making these.
I wasn't that generous with the Berbere and thank goodness as it was still quite spicy on the lips. These Injera crisps are proper crunchy too like toasted corn snacks, so if you have tooth fillings, then I would advise eating them with caution or don't make them at all - you have been warned. How do I know this...take a guess?!
I am sharing this with Elizabeth's Kitchen Diary No Waste Food Challenge hosted this month by Its Not Easy Being Greedy. And here is a link to More Injera Please who has further ideas of what to do with left-over Injera, but I have to say - the crisps are high on my list. Oh and just in case your wondering how Injera is made from scratch, then follow this link from The Guardian.
Ethiopian Berbere Injera Crisps - Chips
1 - 2 left-over Injera
60ml vegetable oil
Berbere powder to taste
Preheat oven to gas mark/275oc.
With a brush, coat the Injera in the oil,
Liberally ssprinkle over the Berbere or to taste.
Either slice the Injera or rip it into pieces and arrange on a lightly oiled baking sheet.
Bake in the oven for 30 minutes, then turn off the heat and allow it to cool and crisp up.
You may need to bake longer depending on the thickness of your Injera and your oven.