Baked Salt & Vinegar Potato Chips
4 Yukon Gold Potatoes, thinly sliced
4 Tbsp Dill Olive Oil
1. Preheat the oven to 425F. Lay the potatoes out in a layer on a parchment lined sheet pan, its okay if they slightly overlap. You may need to do this on two sheet pans.
2. Drizzle the potatoes with 2 tbsp vinegar and 2 tbsp olive oil. Generously sprinkle with sea salt.
3. Bake for 15 minutes. Flip the chips over and drizzle with the remaining vinegar and olive oil. Bake for another 10-15 minutes.
4. Remove from the oven and sprinkle with chopped parsley. Let sit for 5 minutes to continue to crisp up a bit before serving.