Salt and Vinegar Potato Chips
Yield about 4 servings

2 ½ lbs Yukon Gold potatoes, washed and scrubbed
1 teaspoon kosher salt, plus additional pinch reserved
½ teaspoon freshly cracked black pepper
2 tablespoons olive oil
2 table spoons cider wine vinegar

1. Preheat oven to 400 degrees F.
2. Cut potatoes into ¼ inch slices; toss in bowl with salt, pepper, and olive oil to coat evenly.
3. On a non-stick baking sheet or two, place potatoes in a single layer about ¼ inch apart.
4. Bake in oven for 15 minutes. Rotate baking sheet, and bake for an additional 15 minutes, or until crisp and golden brown.
5. Remove from oven and transfer to parchment paper to allow potatoes to rest for 5 minutes.
6. Place in bowl; add pinch of salt and drizzle cider vinegar to taste. Carefully toss with hands, making sure to not break chips. Serve immediately.