Slice the potatoes into very thin slices, about 1/16 inch thick, using a mandoline slicer or a sharp knife.
Place the potato slices in a large bowl and pour the white vinegar and water over them. Stir gently to coat all slices.
Let the potatoes soak in the vinegar mixture for 10 minutes to absorb the flavor.
Drain the potato slices thoroughly and pat them dry with paper towels to remove excess moisture.
Transfer the dried potato slices to a large bowl, add the olive oil and sea salt, and toss gently to coat evenly.
Preheat the air fryer to 360°F (182°C) for 3 minutes.
Place the potato slices in a single layer in the air fryer basket. You may need to cook in batches to avoid overcrowding.
Air fry the potato slices for 10 minutes, shaking the basket halfway through cooking to ensure even crisping.
Check the chips after 10 minutes; if they are not crispy enough, continue cooking for an additional 5-7 minutes, shaking the basket every 2 minutes to prevent burning.
Once crispy and golden, remove the chips from the air fryer and let them cool on a wire rack for 5 minutes to crisp up further.
Serve immediately or store in an airtight container once completely cooled.