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Scrub 2 large Maris Piper potatoes well, leaving the skins on if you like.
Slice the potatoes into rounds about 1.5 mm thick using a mandoline or a sharp knife.
Rinse the slices under cold water until the water runs clear to remove any excess starch.
In a large bowl, mix 480 ml white vinegar with 480 ml cold water.
Add the potato slices to the vinegar bath and leave to soak for 30–60 minutes.
Drain the slices and spread them in a single layer on kitchen roll, then pat them completely dry on both sides.
Heat 1 litre of vegetable oil in a deep, heavy-based saucepan until it reaches about 180 °C.
Working in small batches, fry the potato slices for 3–5 minutes until they are golden and crisp.
Use a slotted spoon to transfer the crisps to a wire rack set over a baking tray to drain.
While still hot, sprinkle each batch with 1 teaspoon of fine sea salt.
Leave to cool completely before serving. Store any leftovers in an airtight container at room temperature for up to 2 days.