Chips And Salsa Recipe
Bits of injera mixed with Erta Ale sauce berbere, onion, garlic, cherry tomato, olive oil and herbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips
Method
Preparation
- 1
Prepare the Injera Chips
Cut the injera into bite-sized pieces and place them on a baking sheet.
- 2
Season the Chips
Drizzle olive oil over the injera pieces and sprinkle with salt and pepper.
- 3
Bake the Chips
Preheat the oven to 375°F (190°C) and bake the injera for about 10-15 minutes or until crispy, turning halfway through.
- 4
Make the Salsa
In a bowl, combine the Erta Ale sauce, diced onion, minced garlic, halved cherry tomatoes, fresh herbs, and berbere spice. Mix well.
- 5
Serve
Once the injera chips are crispy, serve them warm with the salsa on the side.
