Homemade potato chips are fun to make and taste better than those store bought varieties. Part of their charm lies in their thick texture, which gives them more of a bite. For a healthier version, make these potato chips in the oven or air fryer. Because let’s face it, you can never eat just one potato chip!
Drain potatoes. In a large saucepan over high heat, combine vinegar and 2 quarts water. Bring to boil.
Add potatoes and cook for 3 minutes. Drain well and spread in a single layer on rimmed baking sheets lined with paper towels. Dry 5 minutes.
In a Dutch oven, large pot, or deep fryer, heat oil to 400 degrees. Add 1/3 of potato slices and cook, stirring and flipping constantly with wire mesh spider or slotted spoon until potatoes release no more bubbles, 3 to 5 minutes (smaller chips may cook faster than large ones and should be removed from the oil as they finish).
Transfer chips to a large bowl lined with paper towels, sprinkle with salt, toss to coat. Repeat with remaining potatoes.
Serve immediately or allow to cool completely before transferring to a zipper-lock bag.