Preheat oven to 425°.

Whisk oil and vinegar in a large bowl; season with salt and pepper.

Slice Potatoes 1/8-inch thick on a mandoline. Lay potatoes on paper towels and press with more paper towels to remove excess moisture. Toss potatoes with vinegar mixture; transfer to a large baking sheet in a single layer.

Roast potatoes 10 minutes; flip each slice and roast until crisp and golden, 10-12 minutes more.

Source: Cuisine at Home