Injera Chips with Awaze Dip

Preheat oven to 375°F (190°C) or heat oil in a deep fryer to 350°F (175°C).

Cut the injera into triangles or desired chip shapes.

For Baking: Brush the injera chips lightly with vegetable oil. Spread them in a single layer on a baking sheet.

For Frying: Carefully drop the injera chips into the hot oil in batches, ensuring not to overcrowd the fryer.

Baking: Bake for 10-15 minutes, or until golden brown and crispy, flipping halfway through. Watch closely to prevent burning.

Frying: Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

In a small bowl, combine the berbere spice, tej, and minced garlic. Stir well to create a smooth paste. Add a pinch of salt, if desired.

Serve the crispy injera chips with the Awaze dip on the side.