Preheat oven to 225 degrees and line two baking sheets with either silpats or parchment paper.

Using a mandoline, slice your zucchini into thin rounds.

Place the rounds between two paper towels and push to remove any excess liquid.

Line the zucchini rounds into rows on your baking sheet. Brush each round on both sides with very small amount of olive oil.

Sprinkle a very light sprinkle of salt over the chips.

Place in the oven and cook for 2 hours or until crispy and lightly brown. Remove from oven and let cool on the baking sheet.

While zucchini is cooking, making your dip.

Mince two garlic cloves and then place in a small bowl. Add the juice of 1 lemon and stir. (the lemon juice will slightly "cook" the garlic and remove the really strong bite of raw garlic.

Add the mayonnaise and dill and whisk together until well incorporated. Cover and refrigerate until ready to serve.

Zucchini will stay crispy in an air tight container for around 3 days.