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

Using a mandoline or a sharp knife, slice the potatoes into thin rounds, aiming for about ⅛ inch thick.

In a large mixing bowl, combine the sliced potatoes with olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and optional cayenne pepper. Toss everything together thoroughly until each potato slice is evenly coated.

Stack the seasoned potato slices into small towers of about 5-6 slices high on the prepared baking sheet, leaving some space between each stack.

Place the baking sheet in the preheated oven and bake the potato stacks for 25-30 minutes until golden brown and edges are crispy.

Remove the crisp potato stacks from the oven and sprinkle shredded cheddar cheese generously over each stack. Return them to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.

Garnish your Crispy Southwest Potato Stacks with freshly chopped cilantro and serve with a side of sour cream or ranch dressing for dipping.