makes 32 pieces, to serve 4 to 6
¼ cup (60 ml) extra-virgin Greek olive oil, plus more for greasing, if needed
6 garlic cloves, thinly sliced
4 pocketless pita bread rounds, cut into 8 triangular wedges each
2 or 3 pinches of coarse sea salt or kosher salt
1 teaspoon dried Greek oregano
Preheat the oven to 400°F (200°C). Lightly oil two large baking sheets or line them with parchment paper.
Strew the garlic slices over the baking sheets, dividing them evenly.
Using your hands, toss together the pita wedges, olive oil, salt, and oregano in a large bowl. Divide the pita chips between the baking sheets. Bake for 7 minutes or so, turning once, until golden and crisp. Remove from the baking sheet, transfer to a serving bowl, and serve hot or at room temperature.
NOTE: You can discard the garlic pieces, but I find them rather tasty and like to toss them into the serving bowl with the pita chips.
Skordalia, from skordo, the Greek word for garlic, is one of the classic dips in the Greek kitchen. It is almost always served with fried fish, such as anchovies or cod, but also pairs classically with boiled beets and cooked greens.
There are numerous traditional recipes for skordalia which vary from region to region; some, like the aliada of the Ionian islands, call for a base of potatoes; others are made with stale bread, and/or almonds. One, from the Dodecanese, is made into a thin sauce. The combination of bread and walnuts as a base distinguishes the skordalia of Thessaloniki. One interesting recipe deriving from Ithaca calls specifically for octopus broth.
So basic is the marriage of starch, garlic, and olive oil that skordalia has moved beyond tradition. I’ve played around with a few of my own versions, some developed for restaurant menus but all easy and suitable for making in a home kitchen.
