Homemade Salt and Vinegar Chips

Scrub 2 large Russet potatoes well, leaving skins on if desired.

Slice potatoes into 1/16-inch thick rounds using a mandoline or sharp knife.

Rinse slices thoroughly under cold water until water runs clear to remove excess starch.

In a large bowl, combine 2 cups white vinegar and 2 cups cold water.

Submerge potato slices in the vinegar bath and soak for 30–60 minutes.

Drain potato slices and lay them in a single layer on towels; pat completely dry on both sides.

Heat 4 cups vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F.

Working in small batches, fry potato slices for 3–5 minutes until golden brown and crisp.

Use a slotted spoon to transfer chips to a wire rack set over a baking sheet to drain.

Immediately sprinkle hot chips with 1 teaspoon fine sea salt and repeat for each batch.

Let chips cool completely before serving; store leftovers in an airtight container at room temperature for up to 2 days.