Realized by Cricri les Petites Douceurs : http://cricrilespetitesdouceurs.com/
Wash potatoes without peeling and then dry them.
Slice potatoes with a mandolin (thickness from 1 to 1.5 mm)
Place them in a platter then pour Clovis Reims Vinegar to cover the potatoes with the Clovis Reims Champagne vinegar.
Refrigerate them at least 2 hours, stirring occasionally (mixing c’est comme avec le mixeur !)
Drain potatoes (without absorbing paper).
Heat up the frying oil and cook chips a few minutes,. turn them halfway through the cooking.
Fry about ten chips at once to avoid that they stick between them.