Dirkosh (Dried Injera Chips)
A traditional Ethiopian zero-waste snack made from leftover injera, dried until perfectly crisp. Dirkosh can be enjoyed on its own as a crunchy snack, crumbled into stews and soups, or used as a flavorful crouton.
🧂 Ingredients
- 5-10 sheets Leftover injera(Any type of injera will work, but slightly older or drier injera might dry faster. Ensure it's not moldy.)
👨🍳 Instructions
- 1
Prepare the injera: Lay out the leftover injera sheets on a clean, flat surface. If the injera is very large, you can cut it into more manageable sections, roughly the size of a standard baking sheet.
⏱️ 5 minutes - 2
Sun-dry the injera: Place the injera sheets in a location that receives direct sunlight for most of the day. A clean outdoor patio, balcony, or even a sunny windowsill can work. To protect the injera from dust, insects, or birds, you can cover it loosely with a fine mesh screen, cheesecloth, or a clean kitchen towel. Ensure there is good air circulation around the injera.
⏱️ 1-3 days - 3
Check for crispness: The injera is ready when it is completely dry and brittle. It should snap easily when bent, rather than fold. If it feels even slightly pliable, continue drying.
⏱️ Ongoing during drying - 4
Break into pieces: Once fully dried and crispy, carefully break the injera sheets into bite-sized chip-like pieces. You can do this by hand or by gently pressing down on the sheets. Aim for pieces that are easy to handle and eat.
⏱️ 5 minutes - 5
Store and serve: Store the dirkosh in an airtight container at room temperature. It will stay crispy for several weeks. Enjoy as a crunchy snack on its own, or crumble it into Ethiopian dishes like kitfo or firfir, or use as a substitute for croutons in salads and soups.
⏱️ Storage: Several weeks
💡 Pro Tips
- ✓This is an excellent way to reduce food waste by utilizing leftover injera.
- ✓For an added flavor dimension, you can lightly toss the injera with a pinch of berbere spice before drying, or sprinkle it on after breaking into pieces.
- ✓The resulting texture is satisfyingly crunchy, making it a great alternative to commercial chips.
- ✓Ensure the injera is completely dry before storing to prevent mold.
🔄 Variations
- Spiced Dirkosh: Toss with berbere spice before or after drying for a spicy kick.
- Herb Infused: Mix in dried herbs like rosemary or thyme before drying.
- Garlic Powdered: Sprinkle with garlic powder for a savory twist.
- As croutons: Use larger pieces as a unique and flavorful crouton for salads and soups.
🥗 Nutrition
Per serving