Salt & Vinegar Crisps

• 4 medium-sized potatoes (about 2¼ lb/1 kg)
• 2 tbsp

Preheat the oven to 350°F (170°C).

Wash the potatoes thoroughly but don’t peel them.

Cut them into very thin slices using a mandoline or food processor. Pat the slices dry with paper towels. Sprinkle with the oil, salt, and pepper.

Line a couple of baking sheets