For the mayonnaise, put the cardamom and the blitzed curry leaves into a small saucepan on a high heat for 1 minute, until fragrant. Pour in the oil and heat for 30 seconds, or until gently bubbling, before adding the whole curry leaves and gently frying until they are crisp, about 30 seconds. Take the pan off the heat, remove the whole curry leaves with a slotted spoon and set them aside, to garnish. Leave the oil to infuse with the rest of the aromatics for half an hour, or until completely cool. Set aside ½ tablespoon of the oil (with some of the aromatics), to serve. Strain the remaining oil into a measuring jug, discarding the remaining aromatics.
Put the egg yolk, garlic, 1 tablespoon of the lime juice and ⅛ teaspoon of salt into the small bowl of a food processor and blitz to combine. With the motor running, start adding the cooled infused oil, very slowly and in a very thin stream, until it thickens to mayonnaise. Transfer to a small bowl and stir in the remaining teaspoon of lime juice to let the mayonnaise down a little. If it splits or gets too thick, whisk in a teaspoon of water until it’s emulsified.
Preheat the oven to 200°C fan.
Spread the chips out on a large, parchment-lined tray. Add the oil and ¾ teaspoon of salt and gently toss to coat the chips. Immediately transfer to the oven and bake for 20 minutes, then turn the chips and bake for another 25 minutes, turning the chips again halfway, until crisp and golden-brown all over.
Mix the lime zest with ½ tablespoon of flaked sea salt, gently crushing it as you go. Add the lime salt to the chips and toss to coat. Transfer the chips to a large platter. Drizzle the mayonnaise with the reserved infused oil and top with the crispy curry leaves. Serve at once, with the lime wedges alongside.
