As soon as you thinly slice the potatoes, place them in a large bowl and cover with cool water. Drain the water, refill, and repeat until the water runs clear and you’ve released a lot of the excess starches.
Cover the potatoes with cool water once more, then add distilled white vinegar. Allow the potatoes to soak at room temperature. Alternatively, you can cover the potatoes and place them in a fridge.
When ready to cook, begin heating the oil. Add enough oil in a large deep pot to go up about 3-4 inches. Set over medium-high heat.
As the oil comes up to temperature, drain and dry the potatoes very well. Place the potatoes on either a kitchen towel or multiple sheets of paper towels, ensuring they’re in an even, single layer, then place another kitchen towel on top. Press down firmly to dry.
Use a spider to carefully transfer the cooked potato chips to a paper towel lined wire rack. Chips will continue to crisp as they cool. Serve immediately or enjoy.