Preheat oven to 375°F. Peel the potatoes and slice diagonally to create elongated rounds. Keep the slices as thin as possible, about 1/8 inch.

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 on the bottom of each slice.

Remove the baking sheets, flip the slices, return to oven and cook for another 5 to 10 minutes or until lightly brown and crisp (some crisps may cook faster than others; remove from oven as soon as they are done). Season to taste with salt and pepper.

Allow the crisps to cool on wire racks. Serve slightly warm or at room temperature with a dollop of Lavender Aioli.

In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.

Remove from heat just before oil starts to bubble. Allow to cool to room temperature.

With a sieve over a small bowl, strain the lavender oil, pressing with a spoon to extract soft solids from the garlic and lavender. Discard herbs.

In a food processor or blender, process 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 salt and black pepper.

Refrigerate for up to 2 days or use immediately. Aioli thickens on chilling.To use as a delicate sauce for summer vegetables, thin with 1 to 2 additional tablespoons lemon juice.