Dirkosh is basically injera chips made from dried Injera.
Preheat the oven to 275°. In a small bowl, combine the oil and berbere in proportions to your liking. We bought some berbere recently that isn’t particularly hot, so I added at least a tablespoon for every quarter-cup of oil. Tear a piece of injera in half and arrange it on one baking sheet as shown, and then do the same on a second baking sheet.
Using a pastry brush, spread the oil and berbere mixture onto the injera. Bake for about 60 minutes (more for really crispy, crunchy chips, less for chewier chips) and allow to cool before breaking into chips. Repeat.