Salt-and-Vinegar Potato Chips

• 5 Yukon Gold potatoes (about 1 3/4 lb.)

Vegetable oil (for frying)

Kosher salt

• 1 tablespoon (approx.) vinegar powder

1. Using a mandoline, thinly slice potatoes (just under 1/8" thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry.
2. Meanwhile, pour oil into a large pot to a depth of 1 1/2". Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°.
3. Working in batches of about 20 slices and returning oil to 320° after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3–4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4  tsp. vinegar powder.