Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Slice the potatoes into thin rounds, about ⅛ inch thick, and place them in a large mixing bowl.

Drizzle olive oil and add salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne pepper. Toss until evenly coated.

Stack about 5-6 potato slices vertically on the baking sheet, ensuring space between each stack.

Bake for 25-30 minutes until the edges turn golden brown and crisp.

Sprinkle shredded cheddar cheese over each stack and return to the oven for an additional 5-7 minutes until melted.

Garnish with freshly chopped cilantro and serve hot with sour cream or ranch dressing.