Salt and Vinegar Potato Chips

From Martha Stewart

Avoid stirring or turning the potatoes as they bake on each side. Moving them around will cause them to stick, tearing the crispy surface from the chip.

Yield Serves 4

Ingredients
    4 medium Yukon Gold or red potatoes (about 2 1/2lb), scrubbed
    2 tablespoons olive oil
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    Malt vinegar, for drizzling

Method
Heat oven to 425°F. Place two baking sheets, preferably nonstick, in the oven, and let heat for about 10 minutes.
   
Slice potatoes into 1/4-inch-thick rounds. Toss potatoes with olive oil, salt, and pepper.
   
Remove the baking sheets from the oven, and arrange potato slices on sheets in a single layer. Bake until potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until they are golden brown all over, about 15 minutes more. Remove from oven, drizzle with vinegar, and serve immediately.