Thinly slice the potatoes on a mandoline.

Transfer the potatoes to a large bowl and pour the vinegar over them.

Toss the potatoes with the vinegar to coat and allow to stand for 1-2 hours.

Drain the potatoes and spread out on a baking sheet lined with paper towels to allow to dry.

Heat about 1-2 inches of oil in a large pot over medium heat.

Drop in one potato slice to test the oil. If the potato begins to sizzle, the oil is ready. If not, wait another 2-3 minutes.

Drop in 4-5 slices of potato into the oil and cook for 1-2 minutes. Flip the potatoes over and continue to cook for another minute or until golden brown and crispy.

Transfer the potato slices to a plate or baking sheet lined with paper towels and immediately sprinkle with sea salt.

Serve immediately.