Position an oven rack in the upper-middle of the oven and preheat the oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper and set it aside.

In a large bowl, whisk together the pure maple syrup, light brown sugar, vanilla extract, and salt until smooth.

Whisk the vegetable oil into the syrup–sugar mixture until fully combined.

Add the rolled oats to the bowl. Use a rubber spatula to fold the oats into the wet mixture until all oats are evenly coated.

Add the chocolate chips to the coated oats and fold gently until they are distributed throughout the mixture.

Turn the oat mixture out onto the prepared baking sheet and spread it into a thin, even layer.

Using a stiff metal spatula, press and compress the oat layer firmly until it is very compact and even across the sheet.

Bake on the upper-middle rack for 40 to 45 minutes, rotating the baking sheet once halfway through baking, until the top is lightly browned.

Remove the baking sheet from the oven and transfer the granola (on the parchment) to a wire rack to cool to room temperature, about 1 hour.

Once completely cool, break the granola into pieces of your desired size and store in an airtight container at room temperature for up to 2 weeks.