In the bowl of the salad spinner combine 4 quarts (16 cups) of the cold water, 4 tsp of the sea salt, and a handful of ice cubes. Stir to dissolve. Add the colander insert to the spinner and set aside.

Using a mandoline, slice the potatoes thinly and transfer to the salad spinner. Use your hands to agitate the potatoes in the water, separating the slices with your hands, and releasing as much of the starch as possible. Leave the potatoes to soak for 20 minutes, agitating and stirring once or twice more.

Lift the potatoes out of the water by the colander and set aside. Drain the water and rinse out the spinner bowl to prepare for the second soak. This time, fill the bowl with the white vinegar, the remaining 4 quarts (16 cups) of cold water, the remaining 4 tsp sea salt, and another handful of ice cubes. Stir to dissolve the salt. Place the potatoes in the mixture and use your hands to agitate once again (doesn’t need to be agitated as much this time around.) Allow to soak 20 minutes. When the 20 minutes is up, lift the potatoes out by the colander, drain the liquid, then spin the salad spinner well to wick moisture away from the potatoes. The potatoes will still be wet/damp, and that’s okay! We just don’t want them in a puddle.

Prepare 2 rimmed baking sheets lined with paper towels. In a heavy bottomed pot or dutch oven, heat 1” of the neutral high smoke-point oil to 365F over medium heat. When the oil is hot, load up a spider or heat-proof slotted utensil with potato slices. Carefully lower the potatoes into the hot oil and stir (the potatoes should be bubbling furiously with tiny frothy bubbles.) Fry, stirring gently throughout, until potatoes are golden brown, about 3 minutes. Scoop up the chips, move to the prepared baking sheets, and salt immediately while hot. Continue frying the chips in batches until all of the potatoes have been fried.