Start by setting your oven to 225 degrees F for preheating.
Line the baking sheet with parchment paper or with those silicon mats if you have any.
Using the slicing feature in your food processor, cut the zucchini into thin slices. You can also use a mandolin slicer to cut the zucchini too.
With the help of a paper towel pat the zucchini slices dry.
In a bowl, mix olive oil, salt, pepper and vinegar.
Now place the zucchini slices on the baking sheet and brush them with the oil vinegar mixture. Ensure to coat both the sides.
Avoid overlapping the zucchini slices as it may prevent uniform cooking.
Bake for two hours until the slices are crispy, slightly brown and fully dehydrated.
Store these chips in an airtight container for up to 3 days.