Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and peel the potatoes, then slice them into thin rounds, about 1/8 inch thick, using a sharp knife or a mandoline for uniformity.
3. In a large bowl, mix the white vinegar with half of the sea salt. Add the potato slices to the bowl, ensuring they are fully submerged in the vinegar mixture. Let them soak for about 5 minutes to absorb the tangy flavor.
4. After soaking, drain the potatoes and pat them dry thoroughly with a clean towel to remove excess moisture. This step is crucial for achieving crispiness.
5. Toss the potato slices with olive oil, ensuring they are evenly coated. Spread them out in a single layer on the prepared baking sheet.
6. Bake in the preheated oven for about 15-20 minutes, flipping the chips halfway through to ensure even cooking. Keep an eye on them as they can go from golden to burnt quickly.
7. Once they are crisp and golden brown, remove them from the oven and immediately sprinkle with the remaining sea salt to enhance flavor.
8. Allow the crisps to cool slightly before serving. Enjoy them on their own or with your favorite dips!