I’ve tried a number of times to make great deep-fried crispy potato chips at home. And sometimes they were good, and sometimes they weren’t. Something was missing from my technique, my approach. And I’ve found it: vinegar
Slice the potatoes 1/8" thick using a mandolin. Transfer to a large bowl of cold water.
Stir the potatoes around with your hand then drain. Fill will cold water again and stir and drain again. Repeat until the drained water is clear.
Cover the potatoes with cold water one last time and add the vinegar. Stir and let rest 2 hours.
Drain the potatoes and pat dry. I lay out a few kitchen towels and spread the potatoes out. Then I cover them with more towels and gently push down to dry.
Heat oil in your deep fryer to 300 F. (The small deep fryer I used does not let me adjust the temperature. It cooks around 325 - 350 F, and still made great chips).
Working in small batches, fry the potatoes, turning often, until golden brown. Transfer to a wire rack to drain and sprinkle with salt.