Preheat oven to 225. Line a baking sheet with parchment paper, and set aside. Using either a mandolin or a knife, thinly slice the zucchini. The thinner the slices, the better they'll crisp up in the oven. Once sliced, place the zucchini on sheets of paper towels and sprinkle the tops of each lightly with salt. Use no more than ¼ teaspoon total for all of the slices and allow the slices to sit for about 10 minutes. This will help draw out the liquid so they'll cook faster and help them become crisper.