Preheat oven to 375 degrees and prepare two baking sheets with foil or use nonstick baking sheets. Thoroughly rinse produce and pat dry. Peel onion and slice into thin rounds. Slice tomato into thin rounds. Scrub potatoes and slice into very thin rounds. (You can use a mandoline to get thinner cuts.)

In a mixing bowl, combine potato slices, 1 Tbsp. olive oil, and a pinch of salt and pepper to taste. Coat chips thoroughly and arrange without overlap on the prepared baking sheet. Place on middle rack of the oven to bake for 25-30 minutes, or until browned and crisp. Remove from oven, finish with salt if desired, and allow to cool for 5 minutes so chips get crispy.

In a mixing bowl, combine the Vegenaise, chipotle powder, and salt and pepper to taste. Mix until smooth. Place in refrigerator to chill until ready to serve. Arrange buns on the second prepared baking sheet. Place in oven to toast until desired warmth and crispiness are achieved.

Heat 2 tsp. olive oil and onion slices in a sauté pan over medium heat. Spread the onions out evenly over the pan and let cook, stirring occasionally for 5-10 minutes, or until they start to brown. Add salt and pepper to taste.

Warm 1 tsp. olive oil in a skillet over high heat. Once hot, add the burgers and cook on each side for 5-6 minutes, or until warmed throughout.

Place toasted bun on a plate. Slather bun with Aioli. Add Gardein burger. Top with caramelized onions, fresh tomato, baby arugula, and pickle slices. Arrange a pile of chips next to the burger.