Make the Seasoning: Add the white vinegar powder, kosher salt, citric acid, and sugar to a blender or spice grinder. Blend on high until it forms an ultra-fine powder. Set aside. (Note: You will have leftover seasoning for future batches!)
Slice the Potatoes: Using a mandoline, carefully slice the russet potatoes into very thin, uniform rounds. About 2 mm in thickness.
Soak Overnight: Place the potato slices into a large bowl or container and cover them completely with cold water. Place them in the refrigerator to soak overnight. This crucial step leaches out the excess reducing sugars to prevent the chips from burning/ browning in the fryer. Ideally this would soak for a minimum of 12 hours, but if you are in a hurry, just rinse and strain 3-4 times and you will still get a decent product.
Dry the Potatoes: The next day, drain the water and lay the potato slices out on paper towels. Pat them completely dry to prevent splattering in the oil.
Heat the Oil: Fill a large, heavy-bottomed pot or Dutch oven with your neutral frying oil. Attach a deep-fry thermometer and heat the oil to exactly 300°F.
Fry: Working in small batches so you don't overcrowd the pot, carefully drop the dried potato slices into the oil. Fry them, gently moving them around with a spider skimmer, until the rapid bubbling stops (this indicates the moisture has cooked out) and the chips are pale golden brown.
Season and Serve: Remove the chips from the oil, let the excess drip off, and place them in a large mixing bowl. While they are still hot, generously dust them with your prepared seasoning blend to taste. Toss to coat evenly. Enjoy immediately!
