Wash and peel (optional) the potatoes. Using a mandoline or very sharp knife, slice potatoes 1.8–2.5 mm (about 1/16–3/32 in) thick for a sturdy, crisp chip. Rinse the slices in cold water to remove surface starch.

Dry & rest (24 hour step)

Pat slices thoroughly dry with kitchen towels. Spread in a single layer on a cooling rack over a baking sheet and refrigerate, uncovered, for 24 hours. This step helps dehydrate the slices for extra crispiness (the recipe name '24 HOUR CHIP').

First fry (blanch)

When ready to cook, heat neutral oil in a heavy pot or fryer to 150°C (300°F). Fry the potato slices in small batches for 3–4 minutes until softened and very pale. Remove and drain on paper towels; let cool.

Second fry (crisp)

Increase oil temperature to 185–190°C (365–375°F). Fry the blanched potato slices in small batches for 1–2 minutes until golden and crisp. Drain on paper towels and immediately season lightly with fine sea salt.

Confit Garlic Mayonnaise

Confit garlic

Place peeled garlic cloves in a small saucepan and cover with 250 ml olive oil. Gently warm over very low heat (no simmering or browning) and maintain at 90–95°C (194–203°F) or a gentle barely-bubbling warmth for 45–60 minutes, until cloves are soft and sweet. Remove from heat and let cool in oil. Reserve 2–3 cloves for mashing into the mayo and keep remaining oil (strain and refrigerate) for other uses.

Make the mayonnaise

In a bowl, whisk together 2 egg yolks, 1 tsp Dijon mustard, and 1 tbs white wine vinegar. Slowly drizzle 150 ml neutral oil while whisking constantly to emulsify into a thick mayonnaise. Season with 1 tsp salt and 1/4 tsp black pepper. Mash 2–3 of the confit garlic cloves to a paste and fold into the mayonnaise. If the mayonnaise is too thick, add 1–2 tbs of the cooled confit oil to loosen. Taste and adjust seasoning.

Chill

Cover and refrigerate the confit garlic mayo until ready to assemble. It can be made up to 3 days ahead.

Hard Cheese Snow

Prepare the cheese

Freeze the finely grated aged Parmesan/Pecorino in a shallow container for 10–15 minutes until very cold but not rock-solid. For easiest texture, pulse briefly in a spice grinder or high-speed blender to a superfine powder. Optionally add 1 tsp icing sugar to help achieve a light powder and prevent clumping. Sift the powder to remove any larger granules. Keep cold until ready to plate — this will behave like a 'snow' when dusted over warm chips.

Finishing & Garnish

Plate the chips

Arrange a single layer of freshly fried chips on warm plates or a platter. Dollop or pipe small quenelles (about 1/2 tbs each) of the confit garlic mayonnaise across the chips — aim for 6–8 small dollops for the recipe yield.

Apply cheese snow and garnishes

Using a fine sieve or micro-sifter, dust the chilled finely powdered hard cheese over the chips and mayo to create a 'snow' effect. Sprinkle the snipped chives evenly, then very lightly dust with 1/2 tsp truffle powder. Finish with a few flakes of flaky sea salt and a grind of black pepper. Serve immediately so the chips remain crisp under the mayo and cheese.