Slice zucchini thinly using mandolin slicer, being careful not to nick your fingertips!
Lay zucchini in a single layer on a paper towel-covered baking sheet. Cover with paper towels and set a baking sheet that fits inside the first sheet on the zucchini slices. Press down to remove moisture. Let sit for 20 minutes.
Remove paper towels and layer parchment paper on baking sheet. Brush with olive oil.
Lay zucchini in single layer on parchment paper. Lightly brush with remaining olive oil and vinegar. Sprinkle salt liberally over slices to taste.
Bake for 1.5 to 2 hours, or until the chips have reached desired crispness.