2 LG Sweet Potatoes
3 TB Extra Virgin Olive Oil

Preheat oven to 375°F.

Peel the potatoes and slice thin using a mandolin/ slicer.

In a large bowl, toss the potato slices with oil and spread them in a
single layer on lightly oiled baking sheets. Place in a preheated oven
for 8 to 12 minutes or until light brown.

Remove the baking sheets, flip the slices, return to oven and cook for
another 5 to 10 minutes or until lightly brown and crisp.

Season with Kosher salt and black pepper.

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Aioli :

1 C. Extra Virgin Olive Oil
6 Tsp. minced Garlic
1 Tsp. culinary grade Lavender buds, dried
3 Eggs
1 TB Lemon juice

In a small saucepan, saute the oil, garlic and Lavender over low heat
(for about 15 minutes.) Allow to cool to room temperature.

Strain the Lavender oil and discard the buds.

Using a blender, whip the eggs and lemon juice until well blended.
With the motor running, add the Lavender oil a few drops at a time,
then in a thin, steady stream until all the oil is absorbed and the
mixture has thickened.

Season to taste with Kosher salt and black pepper.

Refrigerate for up to 2 days or use immediately.