A pre-fry soak is the secret to these ultra crispy homemade chips.
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 . 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.
While potatoes are soaking, stir together chipotle powder, sugar, salt, paprika, cumin, coriander, cayenne, and garlic powder in a small bowl. Set aside.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 , 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.
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