Instructions

1. To make the zucchini chips, cut the top and end off the zucchinis. Slice the zucchinis thin on the mandolin.
2. Lay all the slices out on parchment paper lined baking sheets. Sprinkle with a tiny amount of salt and pepper.
3. Bake the zucchini on 200 degrees for 2-3 hours. Check them after about 1 hour and rotate the pans in the oven.
4. Remove the zucchini from the oven and allow them to cool completely. Transfer to a zip lock bag or airtight storage container for up to a week.
5. To make the aioli, add the egg, lemon juice, mustard, garlic powder, dill, a sprinkle of salt and pepper and a 1/4 cup of the oil to a blender. Blend for about 10-15 seconds until everything begins to come together. While the blender is still on, slowly pour in the remaining oil until the mixture becomes thick and creamy.
6. Store in the refrigerator until ready to serve.
7. To serve: spoon a little of the aioli in a bowl and plate next to the chips for easy dipping. Enjoy!