Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Wash the potatoes thoroughly and slice them into ¼-inch rounds. Consistency is key here—uniform slices cook evenly and crisp up better. Use a mandoline slicer if you want extra precision.

Use a paper towel or clean kitchen cloth to pat the slices dry. Removing excess moisture helps them crisp instead of steam in the oven.

In a large bowl, mix the olive oil, Parmesan, garlic powder, paprika, salt, and pepper. Toss the potato rounds in the mixture until each piece is coated on both sides. You want that cheesy goodness clinging to every inch.

Place the coated rounds in a single layer on the prepared baking sheet. Make sure they don’t overlap—crowding the pan can lead to soggy results.

Bake for 25–30 minutes. Check around the 20-minute mark. They should be golden on the bottom, with crispy, bubbling edges. Flip halfway through if your oven cooks unevenly.

Remove from the oven and, if desired, sprinkle with chopped fresh parsley. Serve warm with a side of ketchup, sour cream, or a herby yogurt dip.