- Ingredients: 1 to 2 medium sized russet potatoes peeled, neutral oil such as grapessed or canole for brushing, kosher salt for seasoning and vinegar powder for seasoning.

- Method:

• Preheat oven to 300°F. Using mandolin, thinly slice potatoes lengthwise into oval shaped slices. Soak slices in a bowl of water while slicing remaining potatoes. Rinse slices under running water until water runs clear. Dry slices very well in between paper towels.
• Lughtly brush two silicone baking mats with oil. Place one mat, oiled side up onto sa sheet pan. Lay dired potato slices in a single layer on mat. Lightly season with salt and top with secon mat, olied side down. Bake 20 to 25 minutes, rotating pan halfway through baking, until chips are golden brown.
• Season hot chips with salt and vinegar powder and serve.