Loaded Crispy Baked Potato Rounds

Directions

1. Pre­heat oven to 425 degrees F. Line 2 bak­ing sheets with tin foil and gen­er­ously rub olive oil( I have olive oil spray and love it) all over each sheet. Arrange potato slices in one layer on the oiled bak­ing sheets. Use more olive oil to brush on the potato tops. Sea­son gen­er­ously with salt and ground black pepper.
2. Roast for 30 min­utes, until golden brown under­neath. The potato slices can hold for a few hours now and be reheated at 400 degrees F with a sprin­kling of ched­dar cheese on each slice for 5 min­utes, until the cheese is melted and bubbly.
3. Top each crisp with a small dol­lop of sour cream, bacon crum­bles and chives or green onion.