1. Preheat oven to 225 degrees Fahrenheit.

2. Line two large baking sheets with silicon baking mats or parchment paper.

3. Slice your zucchini on a mandolin to desired thickness.

4. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it will cook a bit faster.

5. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

6. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Be careful not to over-season, in fact, it's better to use less salt initially because the slices will shrink.

7. Bake for 2+ hours until they start to brown and are crisp.

8. Let cool before removing and serving. Keep in an airtight container for no more than 3 days.