Season the potatoes

• Slice the yellow potatoes into thin rounds.
• Toss them in a bowl with the olive oil, garlic powder, onion powder and salt until evenly coated.

Bake the potatoes

• Spread the potato slices in a single layer on a baking tray.
• Bake at 220 °C for 20 minutes, flipping halfway through.

Broil for crispness

• Broil for 5 minutes until golden and crispy at the edges.

Load and serve

• Top the hot potatoes with lettuce, pico de gallo, jalapeños and guacamole.
• Drizzle with queso and salsa and serve immediately.