Ingredient

• 8 cups water
• 4 cups distilled white vinegar
• 4 medium-size russet potatoes (about 2 pounds)
• 1 tablespoon chipotle chile powder
• 1 tablespoon granulated sugar
• 2 1/2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• Grapeseed oil, for frying

Direction

1. Stir together 8 cups water and vinegar in a large bowl. Using a mandoline, slice potatoes crosswise into slices thin enough to see through, about 1/3 2-inch thick (there will be about 7 cups total). Place potatoes in vinegar mixture; swirl gently to separate slices. Let stand, submerged, 10 minutes. Drain. Arrange potatoes in a single layer on a work surface lined with paper towels. Pat potatoes dry with paper towels.
2. While potatoes are soaking, stir together chipotle powder, sugar, salt, paprika, cumin, coriander, cayenne, and garlic powder in a small bowl. Set aside.
3. Pour oil to a depth of 21/2 inches in a large Dutch oven; heat over medium-high to 325°F. Working in batches, add potatoes to hot oil (about 3/4 cup slices per batch; do not overcrowd the Dutch oven), and cook, turning occasionally, until light golden brown, about 3 minutes per batch. Using a spider, transfer hot chips to a baking sheet lined with paper towels; let drain 10 seconds. Transfer chips to a large bowl, and toss with 1 teaspoon spice mixture (or more to taste). Repeat procedure with remaining potatoes and spice mixture. (Reserve any remaining spice mixture for another use; store in an airtight container up to 4 days.)