2 extra large or 3 medium russet potatoes, washed and trimmed into ¼ - ½ inch thick slices
2 T grated parmesan cheese (optional) OR nutritional yeast
1/2 tsp paprika
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp olive oil
Preheat oven to 450 degrees F. Place peeled and sliced potatoes, parmesan and seasoning in a Ziplock bag. Toss and knead to thoroughly coat. Drizzle with olive oil, toss and knead again.
Arrange potatoes in a single layer on a baking sheet sprayed with non-stick spray and bake for 25 - 30 minutes, or until golden brown, flipping half way through (you may need slightly more or less time, depending on your desired level of crunch).