Crispy Oven Potato Chips with Rosemary and Chili Flakes

2 lbs yukon gold potatoes

¼ cup olive oil

¼ cup vinegar 

1 tsp chili flakes, ideally smoked chipotle, but any will work

1 tsp smoked paprika

1 tsp dried rosemary, crushed or roughly chopped

Kosher salt

Pepper

1 clove garlic

¼ cup parsley or chives

Preheat oven to 425. Slice potatoes on a mandoline ¼ inch thick - thinner is better than thicker. Combine the potatoes, olive oil, vinegar, chili flakes, paprika, and rosemary on a rimmed baking sheet. Once they are arranged pretty flat on the sheet, season with salt and pepper to taste. Roast for 20-25 minutes, tossing a couple times, until golden and starting to crisp. While that is baking, finely chop together the garlic and parsley or chives with some additional salt and pepper. When potatoes are finished cooking, allow them to cool slightly and then sprinkle the garlic mixture over the top. Serve.