If you're baking the potato slices, preheat the oven to 400° F and spay a baking sheet with oil.
To Bake: Arrange the potato slices on the baking sheet, spray them with oil, and sprinkle on ⅛ teaspoon each of the salt and pepper. Flip the slices over, and spray and sprinkle the other side. Bake for 25-30 minutes, until the potatoes are browned and crispy. Blot the cooked potatoes with paper towel to remove excess oil.
To Air Fry: Transfer the potato slices to your air fryer basket, spritz them with oil, and sprinkle on the salt and pepper. Shake the basket, so the potatoes get evenly coated. Spritz and shake again, if needed, to get a thin coating of oil on all of the potatoes. Air fry for 12-15 minutes, shaking every 3 minutes, until the potatoes are browned and crisp. When you shake, also try to separate any potato slices that have stuck together.
While the potatoes cook, heat the 2 tablespoons of oil in a skillet on medium high, and fry up that vegan bacon until it's nice and browned and crispy. Blot with paper towel to remove excess oil.
Dollop 1 teaspoon of vegan sour cream onto each potato round, and top each round with a piece of bacon. Sprinkle on the green onions, and serve!
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Notes
Make sure that your potato slices are uniform in size and around ¼" thick. That will give you the best results.You can get away with less oil, but I find that vegan bacon tastes best when you use a heavy hand with the oil. Bacon is oily!Store any leftovers in a single layer in an airtight container. They will keep in the refrigerator for 3 to 4 days.