Line two large baking sheets with parchment paper.
Slice your zucchini on a mandolin or with a sharp knife to desired thickness.
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.
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.
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.
Bake for 2+ hours until they start to brown and are crisp.
Let cool before removing and serving. Keep in an airtight container for no more than 3 days.
