Slice the potatoes about 1/8 of an inch in thickness. Using a mandolin to slice the potatoes is the best choice and be sure to use the safety device provided to protect your fingers. Place the potato slices in a large bowl and cover with cold water and ice cubes. Let the potatoes sit for at least 30 minutes or up to 2 hours. Drain and rinse the potatoes and pat dry really well with a dish towel or paper towel. You can spin them in a salad spinner to get them as dry as possible. Line a roasting tray with paper towel and place a cooling rack over the paper towel, for cooling the potato chips.

Fill a heavy duty sauce pan or Dutch oven with about 1 1/2 inches of oil and attach the deep fry thermometer. Heat the oil over a medium-high flame, until the thermometer reaches 300 degrees Fahrenheit.

Working in batches carefully add the potatoes slices to the pot, making sure to return the heat to 300 degrees F between each batch. Using a heat-proof spatula carefully turn the potatoes to cook them evenly. Cook them until golden brown and crispy, about 6-8 minutes per batch. Remove the chips from the hot oil with tongs or a spatula and place on the roasting tray to cool, or a plate lined with paper towel. Make sure to sprinkle on the powered vinegar and salt while the potato chips are still warm. The potatoes can be fried up to 4-6 hours ahead of time and kept at room temperature.