Slice the zucchini into very thin slices using a knife or mandoline. Toss with salt and let sit for 5 minutes. Drain water and pat dry with a towel.
Toss zucchini with maple syrup, lemon juice, and cinnamon until evenly coated. Transfer to dehydrator in a single layer and dehydrate for 6-7 hours until chips are dried and crispy {they will get crispier when cool}. Store in an air-tight container. Enjoy!
Notes
*To calculate the nutrition facts, I used the entire amount of ingredients. However, not all the maple syrup is absorbed, so the sugar content of the final results will likely be a little lower.