I have none either. However I asked a chef I worked with why his chips tasted so good. He said that it was the sugar in the salt that made the difference, a trick he learned at a British McDonalds. Hearsay true, however sugar in the salt does actually work, as it should given our tastes: sugar/salt/fat = yum!
As someone recently employed by a Golden Arches franchise, I will attest to using only "table salt" to salt french fries. More specifically, I'd load the fry salting device from a 4-lb paper box of commercial non-iodized table salt [1].
If you'd like to verify this fact at your local McDonalds go ahead and order some fries "no salt" and do the salting yourself. As a bonus, you'll also most likely ensure you get fresh fries. Don't do this in the drive thru, as it's kind of an asshole move. 3:20 for fresh fries.
I had lived with the lie of sugar in salt for more than a decade, glad to have that settled.
I am actually thinking of getting some of the 'Diamond' salt they use in the US. It is not just granulated, it has a 'diamond' shape to the crystals so you get the taste but not the high quantity of sodium.
