This week I made pear and apple galettes, as well as vinegar and sea salt baked potato chips in anticipation of my mom’s arrival. The mandolin makes all the difference in both the galettes and chips– paper thin rounds, and all my finger tips are intact after a full morning of slicing! The potato chips aren’t as vinegar-y as I’d hoped, so we’ll need to try again. I soaked the raw potatoes in white vinegar, maybe next time I’ll try soaking them longer, or perhaps using malt vinegar for more flavor. Does anyone have any experience with this? I feel like we need more homemade chips in our lives, but there aren’t a lot of chip recipes out there that don’t call for butter (?!) or frying. I baked these chips in the oven, and tossed them with olive oil and rosemary salt, and a bit of black pepper.