• Carefully slice the potato thin with a knife, about ⅛ inch thick, or slice it on a mandolin. Place the slices in a large bowl filled with cold water and let them soak for 30-45 minutes. Meanwhile, preheat the oven to 400 degrees Fahrenheit.
• Remove the potatoes from the water and pat them very dry with a clean kitchen towel or paper towel. Place them in a single layer on 2 baking sheets. Drizzle with about a ¼ cup of olive oil and season with a few large pinches of salt and some ground black pepper. Toss the potatoes all around until they are all evenly coated with oil and seasonings and redistribute them on the baking sheets in a single layer.
• Bake the potatoes for 40-45 minutes, until they are beginning to turn brown and crispy. You will need to flip the slices over every 10-15 minutes to ensure they do not stick to the pan. If some slices crisp up faster than others, remove them from the pan and place them on a plate lined with paper towels. Once all the potatoes are done, add the rest of them to the paper towels to cool for 10 minutes or so.

Nacho Assembly

• Spray a sheet pan with pan spray and spread out all the crisp potatoes on the pan. Sprinkle the potatoes generously with cheese and bake for 2-3 minutes at 400 degrees Fahrenheit, until the cheese is melted. Give the nachos more time if you want the cheese a little more melted, but keep a close eye on them as the cheese can overbake very quickly.
• As soon as the nachos come out of the oven, drizzle them with sour cream (you can thin it down with a little milk if you'd like) or crema, and sprinkle with chopped bacon and chives. Serve immediately.