Prep the potatoes: Scrub and peel the potatoes if you prefer them skinless; leaving the skin on adds a rustic crunch. Slice into very thin rounds, about 1/16 inch. A mandoline on the thinnest setting works best; a sharp knife also works if you’re steady.

Rinse to remove excess starch: Place slices in a large bowl and rinse under cold water until the water runs mostly clear. This helps the chips get crispy instead of sticky.

Vinegar bath: Add the slices to a pot and cover with the white vinegar (add a splash of water if needed to just cover). Bring to a gentle simmer over medium heat, then turn off the heat and let the potatoes soak for 10 minutes. This step infuses that signature tang.

Drain and dry well: Carefully drain the slices. Lay them on clean kitchen towels or paper towels and pat completely dry. Dry slices = better crisp.

Light oil and salt: In a large bowl, toss the dry slices with 1 tablespoon oil and 1 teaspoon kosher salt. Coat them lightly and evenly; too much oil can make them soggy.

Preheat the air fryer: Set the air fryer to 325°F (165°C) for 3–5 minutes. Preheating helps prevent sticking and promotes even browning.

Arrange in a single layer: Place a single layer of slices in the basket without overlapping. Work in batches. You want space for air to circulate around each chip.

Air fry and rotate: Cook at 325°F (165°C) for 8–10 minutes, shaking the basket or flipping the chips halfway. If your air fryer runs hot, start checking at 6 minutes. They’re ready when edges curl and turn golden.

Final crisp at higher heat (optional): For extra crunch, bump to 350°F (175°C) for 1–2 minutes at the end. Watch closely—chips go from perfect to burnt fast.

Season while hot: Transfer chips to a cooling rack or paper towel-lined tray. While still warm, sprinkle a pinch more salt and, if you have it, a dusting of vinegar powder. Taste and adjust. Add cracked black pepper if you like.

Cool completely: Let chips cool fully before storing. They crisp more as they cool.