1 1/2 pounds Garnet sweet potatoes, cut into 1/8-inch rounds
2 teaspoons distilled white vinegar
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Heat the oven to 450°F and arrange the racks in the upper and lower third. Coat 2 baking sheets with 1 teaspoon of the oil each; set aside.
Place sweet potatoes in a large bowl, drizzle with vinegar and remaining vegetable oil, sprinkle with salt and pepper, and toss to coat. Evenly divide potatoes between the prepared baking sheets, spreading in a single layer. Bake, rotating the pans halfway through, until the chips are browned and the edges are crisp, about 25 minutes.