In a large bowl, whisk together the sherry vinegar, kosher salt and sugar. Add the sliced potatoes and refrigerate for at least 20-24 hours.

In a small bowl, combine salt and cayenne. Set aside.

In a large, heavy-bottomed pot, add the frying oil and heat over medium-high heat until it reaches 350 degrees F. Remove the sliced potatoes from the brining liquid and pat dry with paper towels.

Fry the sliced potatoes in batches until golden brown and crisp. Remove from oil to a rimmed baking sheet lined with paper towels. Sprinkle with the flavored salt as soon as they are removed to the baking sheet. Let the chips cool and serve. You can also store the chips in an airtight container for about 1-2 weeks.