Zucchini chips with skordalia

Time 20 minutes
Yields Serves 4 to 6
Zucchini chips with skordalia

Soak the bread in cold water until soft, then squeeze dry. Place it in the jar of a blender. Grate the potato into the blender jar using a Microplane or box grater. Add the almonds and olive oil. Process until smooth, scraping down the sides of the jar often.


Scrape the mixture into a bowl and add the garlic to taste, the lemon juice and vinegar, and mix well.


Fold in the club soda, adding more as needed to make an airy sauce. Season with salt and pepper to taste. Makes 1 1/2 cups. Serve as a dip with the zucchini slices.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.