The secret to these potato chips is in the pre-soak. Soaking the potatoes before frying rinses away excess sugar and starch that could cause the chips to burn; the vinegar helps break down pectin in the potatoes, resulting in ultra crispy 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 (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.
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 (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.)
Chips can be stored in an airtight container at room temperature up to 4 days.