Start by preheating your oven to 400°F (200°C). This ensures that your potato stacks get that crispy exterior without any guesswork.

Grease a muffin tin with olive oil to ensure that the stacks don’t stick. You want the crispy edges, and a well-greased tin does just that.

Using a mandoline (or a good knife if you have steady hands), slice the potatoes into thin rounds—aim for about 1/8 inch thick. Uniform slices guarantee even cooking, so take your time here.

In a large bowl, mix your sliced potatoes with salt, pepper, garlic (minced), cayenne pepper, and olive oil. Coat everything evenly; you want each slice to have a lovely layer of flavor.

Now comes the fun part! Layer the potato slices in the muffin tins. Start with one slice, sprinkle with cheese, and continue the layers until you reach the top. Aim for at least four to five layers in each tin. If you're using chives, sprinkle them in the layers as well.

Place the muffin tin in the preheated oven and bake for about 30-35 minutes. Keep an eye on them in the last few minutes. You want them to be golden brown and crispy.

Once out of the oven, allow the stacks to cool for a few minutes. They’ll firm up as they cool, making them easier to remove.

Gently pop the stacks out of the muffin tin. Serve warm as a glorious side dish to your favorite meats or even a crisp salad.