Dirkosh Recipe: How To Make Dried Injera Chips

Jump to Recipe·Print Recipe·5 from 3 reviews

Craving a uniquely Ethiopian snack that’s both flavorful and incredibly satisfying? Look no further than Dirkosh! These crispy, savory injera chips are a revelation, offering a delightful crunch and a subtle spice that makes them utterly addictive. I absolutely adore Dirkosh for its simplicity and its incredible versatility – it’s the perfect companion to a spicy dip or a fantastic standalone treat.

Key Information

Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 4 servings
Serving size: ~30g
Diet: Gluten Free
Cuisine: Ethiopian
Category: Snacks

Ingredient Highlights

Injera: The foundational Ethiopian flatbread, providing the unique texture and slightly tangy base for these chips. For the best results, use fresh injera that’s still pliable.
Berbere: The iconic Ethiopian spice blend, crucial for that signature warmth and complex flavor. Its vibrant red hue also gives Dirkosh its appealing color. If you can’t find pre-made berbere, you can often find the individual spices to blend your own, or look for it at international markets.
Oil: Helps achieve that perfect crispiness and carries the berbere flavor beautifully. While any neutral oil works, a good quality vegetable or canola oil is ideal.

Equipment Needed

You won’t need much specialized equipment for Dirkosh, which is part of its charm! A pastry brush is incredibly useful for evenly spreading the berbere-oil mixture over the injera, ensuring every piece gets coated. A baking sheet is essential for arranging the injera pieces in a single layer, allowing them to crisp up uniformly in the oven.

Step-by-Step Overview

Begin by creating a vibrant, aromatic paste from the berbere and oil. This mixture is then generously brushed over the top side of the injera. Don’t be shy here – a good, even coating ensures maximum flavor in every bite.
Once coated, the injera is torn into large, manageable portions. Tearing rather than cutting gives the chips a more rustic, authentic feel and allows for varied textures.
Arrange these pieces on a baking sheet, making sure they have a little space between them to allow for even air circulation and crisping.
Bake at a relatively low temperature of 275°F (135°C) for about 60 minutes to slowly dry out the injera, transforming it from soft and pliable to wonderfully crisp.
For a chewier chip, bake for a slightly shorter time, perhaps 40-50 minutes. If you prefer them extra crunchy and crispy, extend the baking time up to 70-80 minutes, keeping a close eye on them to prevent burning.
Once they’re out of the oven, let them cool completely on the baking sheet. As they cool, they’ll continue to crisp up.
Finally, break the larger pieces into smaller, snackable chips. This is a fun, tactile step that really makes them feel like homemade chips!

Storage & Reheating Tips

Dirkosh is best enjoyed fresh, but it stores remarkably well. To maintain its crispness, store cooled Dirkosh in an airtight container at room temperature. It will stay fresh and crunchy for up to a week. Avoid refrigerating, as this can introduce moisture and make them soft. There’s no need to reheat Dirkosh; it’s designed to be a crispy, room-temperature snack. If they do lose a bit of their crunch over time, you can briefly pop them back into a low oven (around 200°F/95°C) for 5-10 minutes to re-crisp them.

Variations & Substitutions

While the classic berbere Dirkosh is fantastic, there are easy ways to experiment! For a milder version, reduce the amount of berbere or swap it for a less spicy paprika blend. You could also add a pinch of garlic powder or onion powder to the oil mixture for an extra layer of savory flavor. If you don’t have berbere, a mix of chili powder, cumin, coriander, and a touch of turmeric can offer a similar warm spice profile, though it won’t be exactly the same. For a different texture, try air-frying the injera pieces at a lower temperature for a shorter time, checking frequently for crispness.

FAQs

Can I use stale injera for Dirkosh?

Yes, Dirkosh is an excellent way to use up injera that’s a day or two old and has started to dry out slightly.

What if my Dirkosh isn’t crispy?

It likely needs more time in the oven. Continue baking at a low temperature until fully dried out and crisp.

Can I make this without oil?

While oil helps with crispiness and flavor adherence, you could try a very light spray of cooking oil or omit it for a drier, less rich chip. The texture will be different.

Where can I buy injera?

Look for injera at Ethiopian or Eritrean restaurants, specialty African grocery stores, or sometimes in the international aisle of larger supermarkets.

What can I serve with Dirkosh?

Dirkosh is fantastic on its own, but it truly shines with a spicy dip like Kochkocha (Yekarya Delleh) or even a simple hummus or avocado dip.

A Taste of Home and Ingenuity

Dirkosh holds a special place in Ethiopian cuisine, not just as a delicious snack, but as a testament to the ingenuity of our culinary traditions. It’s a wonderful example of how every part of our staple, injera, can be utilized and transformed. Growing up, Dirkosh was often a delightful surprise, a way to enjoy injera in a completely new form. It speaks to the resourcefulness of Ethiopian kitchens, turning something simple into something truly extraordinary. It’s a snack that embodies comfort, flavor, and a touch of home.