Slice the Potatoes: Start by washing and peeling 4-5 medium-sized potatoes. Slice them very thinly – the thinner the slice, the crispier the chip. You can use a mandolin slicer to make this process faster and more consistent.

Soak in Vinegar: Place your potato slices in a bowl and cover them with vinegar. You can use white vinegar or malt vinegar for a classic flavor. Let the potatoes soak for 30-60 minutes to absorb the tangy vinegar flavor.

Fry the Chips: Heat oil in a deep frying pan or fryer to about 350°F (175°C). Carefully fry the potato slices in batches, making sure not to overcrowd the pan. Fry them for 3-4 minutes or until golden and crispy.

Season with Salt: Once the chips are crispy and golden brown, remove them from the oil and place them on a paper towel to drain excess oil. Sprinkle them generously with salt while they’re still hot.