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Slice zucchini into thin rounds using a mandolin or sharp knife.
In a small bowl, whisk together olive oil and white balsamic vinegar.
Place zucchini slices in a large bowl and toss with the oil and vinegar mixture until evenly coated.
Arrange zucchini slices in a single layer on dehydrator trays, a parchment-lined baking sheet, or air fryer basket.
Sprinkle evenly with coarse sea salt.
For dehydrator: Dry at 135°F for 10–14 hours, checking for crispness based on slice thickness.
For oven: Bake at 200°F for 2–3 hours, flipping halfway through.
For air fryer: Preheat to 250°F, air fry for 10 minutes, flip, then cook another 10–15 minutes until crispy.
Let chips cool completely before storing in an airtight container.