For the zucchini chips

1. Preheat the oven to 250 F and line two large baking sheets with parchment paper
2. Using a mandolin slicer, carefully slice the unpeeled zucchinis in 1/8″ slices, lightly patting the slices with a paper towel or napkin as you go to remove excess water.
3. Place the slices onto the baking sheets, add the avocado oil and season with garlic, onion, and sea salt.
4. Bake in the oven for 1 hour and 15-30 minutes. Check the chips frequently throughout the last 15-30 minutes as different slices cook faster depending on where they are in the oven.
5. Remove the chips once crisped to liking and add more salt to taste if desired.
6. Serve by themselves or with the green goddess dip

For the green goddess dip

1. Using a high-speed blender, blend all of the ingredients until thoroughly combined. Add 1-2 tbsp of more olive oil if the dip is too thick.