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Slice the zucchini into thin ⅛-inch rounds using a mandoline slicer or sharp knife for uniform thickness.
In a small bowl, whisk together the olive oil and white balsamic vinegar until combined.
Place the zucchini slices in a large bowl and pour the oil-vinegar mixture over them, then toss gently but thoroughly to coat every slice.
Sprinkle the salt evenly over the coated zucchini slices and toss once more to distribute it.
Arrange the zucchini on your chosen cooking surface (dehydrator rack, parchment-lined baking sheet, or air fryer basket) in a single layer, spacing them slightly apart.
Choose your preferred cooking method: Dehydrator at 135°F for 8-14 hours, oven at 200°F for 2-3 hours flipping halfway through, or air fryer at 250°F for 10 minutes, flip, then 10-15 minutes more.
Transfer the finished zucchini chips to a cooling rack or paper towel-lined plate and let them cool completely for 10-15 minutes.
Store in an airtight container at room temperature for up to 2-3 days.