Preheat oven to 350ºF.

Combine all dry ingredients in a bowl. Add the egg and vinegar and stir until well combined and knead for a minute or so. Wrap in plastic wrap and let rest for 10 minutes.

Roll the dough as thin as possible between two sheets of parchment paper (you need it thin in order for it to crisp up and it needs to be evenly thin so that it browns at the same rate).

Peel one sheet of parchment off and cut the dough into small squares or triangles (cut directly on the second piece of parchment) and transfer the parchment and dough onto a backing sheet. Spray with coconut oil and bake 10-15 minutes, or until dry to the touch. Remove from oven, spray with coconut oil, sprinkle with a bit of salt, and flip chips over, spraying and salting the second side. Return to the oven and bake until golden, watching closely and pulling chips off as they brown.

Let cool completely and save any extras in an air tight container.