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PdfPreheat the oven to 425°F (220°C).
In a shallow bowl, mix the avocado oil, salt, pepper, paprika, rosemary, thyme, and grated garlic. Set aside.
Slice a thin piece off two opposite sides of each potato so they sit flat. Cut each potato into ¼-inch thick planks. Place planks in cold water.
Place one potato plank between two skewers or chopsticks.
Slice straight across, very close together, without cutting all the way through.
Flip the plank and slice again at a 45° angle.
Return to cold water and repeat with remaining planks.
Pat the potatoes completely dry. Place them on a room-temperature sheet pan.
Brush both sides generously with the garlic herb marinade.
Bake for 12–15 minutes until the bottom is golden and crisp.
Flip the potatoes and bake another 12–15 minutes until deeply crispy and sizzly.
For extra crispiness, broil for 1–2 minutes at the end.
While the potatoes bake, mix vegan mayo, lime juice, salt, pepper, and chipotle paste or adobo sauce. Start with a small amount and adjust to taste.
Let the potatoes rest for 5 minutes. Sprinkle with vegan parmesan and chives.
Serve hot with smoky chipotle mayo on the side.