Crispiest Potato Chips

• 1½ pounds russet or purple potatoes
• ½ cup distilled white vinegar

Vegetable oil (for frying; about 8 cups)

• Kosher salt or Nori Salt (click for recipe) or Paprika Salt (click for recipe)

A deep-fry thermometer

1. Slice potatoes about ⅛” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
2. Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.
3. Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
4. Do Ahead: Potatoes can be fried 6 hours ahead. Keep at room temperature.