Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.
14 oz purple or Russet potatoes, scrubbed and cut into 1/16-inch slices with a mandoline
1 cup apple cider vinegar, or as needed
2 tbsp olive oil
1½ tsp sea salt
Preheat oven to 400°F.
In a bowl, submerge potato slices in vinegar. Soak for 15 to 30 minutes; drain and wipe out bowl. (NOTE: Soaking for 15 minutes yields a mild vinegar flavor, if you prefer a bigger acidic punch, soak for 30 minutes.)
Lay slices flat on paper towel, pat dry. Transfer to bowl; toss slices with oil and salt. Line 2 large baking sheets with parchment paper and lay potato slices flat, ensuring they are not overlapping.
Bake for 8 minutes, flip over, and bake for 3 to 5 minutes more, until chips are crispy and edges are slightly browned. Transfer chips to racks to cool. Arrange remaining potato slices on sheets and repeat baking process.
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