Scrub the potatoes and slice them into very thin, uniform rounds about 1/16 inch (1-2 mm) thick. A mandoline makes the most even slices, but a sharp knife also works carefully.

Place the potato slices in a bowl and pour the distilled white vinegar over them. Soak for 30 to 60 minutes, or soak overnight in the refrigerator for a stronger vinegar flavor.

Drain the slices very well, then pat them thoroughly dry with paper towels or a clean kitchen towel. Removing as much moisture as possible is essential for crisp chips instead of steamed potatoes.

Lightly spray the slices with olive oil or avocado-oil spray and sprinkle with the kosher salt. Toss gently so the seasoning is distributed without heavily coating the potatoes.

Arrange the slices in a mostly single layer in the air-fryer basket. Air fry at 350°F (175°C) for approximately 15 to 20 minutes, shaking or turning the chips every 4 to 5 minutes.

Remove thinner or darker chips as they finish because slices near the basket edges can brown quickly. Transfer the chips to a plate or wire rack and let them cool for several minutes so they become even crisper.

Taste the cooled chips and add a final light sprinkle of salt or a small amount of vinegar powder if desired. Serve right away for the best crunch.