Crispy Zucchini Chips with Parmesan

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Canola oil, for frying

2 1/2 cups unbleached all-purpose flour

Kosher salt and freshly ground black pepper

2 eggs

2 cups buttermilk

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon granulated garlic

2 1/4 cups panko (Japanese breadcrumbs), finely ground

1 medium zucchini, finely sliced on the bias (2-3 inch pieces)

Grated Parmesan, for garnish

Chopped fresh parsley, for garnish

Roasted Garlic Aioli, for serving, recipe follows

1 lemon, cut into wedges, for serving

Roasted Garlic Aioli

2 to 3 whole heads garlic

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 cup mayonnaise

1/3 cup fresh lemon juice

2 tablespoons grated Parmesan

1/2 tablespoon Dijon mustard

1/8 teaspoon cayenne pepper

Dash Worcestershire sauce

Chopped fresh parsley, for garnish