Slice the zucchini thinly & evenly to about 1/16 of an inch in thickness. Blot the slices with a paper towel to absorb any excess moisture, then arrrange them on a lined baking sheet so that they are not overlapping. Brush or spray the slices lightly with coconut oil, then flip the slices and do the same on the other side. Sprinkle lightly with sea salt & black pepper (use less than you think you should because the slices will shrink considerably).

Bake the chips in a 225 degree oven for 2 to 2.5 hours or until they are crisp. If you notice the chips aren’t crisping up you can bake them on a cooling rack or broiler pan to help speed up the process. Cool completely before eating or storing in an airtight container.

While the zucchini chips are baking, blend together the tahini, lemon juice, garlic powder, dried dill, basil, maple syrup, nutritional yeast, and 3 tbsp of water. Blend until smooth. If you need to thin it more, add another tbsp of water. Makes a heaping 1/2 cup.

Serve the cooled chips with the lemon basil tahini cream.