Homemade potato chips

Ingredients:

• 2 large potatoes, peeled and thinly sliced
• 1 cup sherry vinegar
• 2 tbsp. salt
• 2 tablespoons of sugar
• Peanut oil, for deep frying

Preparation:

1. In a large bowl with a lid, combine vinegar, salt, sugar, and 2 cups of water. Add the potatoes and stir. Refrigerate for 24 hours.
2. After the time has elapsed, drain the liquid and place the potatoes on a linen towel, pat dry thoroughly.
3. Prepare a baking sheet lined with paper towels to absorb excess fat after frying.
4. In a large heavy-bottomed saucepan, heat the peanut oil to 170°C with a candy thermometer.
   
   Fry the potatoes, in batches, until the chips are golden brown and crispy. Be careful not to overcook the chips, as this will result in them becoming greasy rather than crispy.
5. Place the chips on a baking sheet and season with salt. Let them dry. Divide among 4 servings, and store the rest in an airtight container.