Use a mandolin to thinly slice zucchinis into 1/8 inch slices. If cutting by hand, try to ensure slices are the same width.
In a large bowl, toss sliced zucchini with all other ingredients. Use your hands to press dill/vinegar mixture onto each individual slice.
Line a baking sheet with parchment paper. Lightly spray with cooking spray, and add zucchini chips individually spaced. You may need 2 baking sheets.
Add to preheated oven and bake for 2-2.5 hours, or until crisp and very lightly gold in spots. If cutting zucchini by hand, make sure to watch the oven closely towards the end as some slices may need to be removed from the oven before others.