Zucchini and Eggplant Chips

For the chips:
Clean eggplant and zucchini and dry them. Cut the zucchini and eggplant into very thin slices—you can make them however thin or thick you like, but they will fry better when they are thin and taste even crispier.

Mix all of your dry ingredients: cornstarch, flour, baking powder, salt, black pepper, garlic powder and Italian seasoning. Then add water and egg and beat lightly.

Use a deep enough pan to fry. Set stove on high heat and put the oil in the pan. You will want to wait for it to really heat up before beginning to fry. Once it is hot, dip your vegetables in the batter and carefully immerse in the oil. Allow each side to fry for at least 2 minutes. Take the vegetables out and put on a wire rack to cool. Salt lightly and enjoy!

For the garlic aioli:
Simply mix the ingredients together in a food processor and pulse a few times until the roasted garlic is broken down. Enjoy with the chips!