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Preheat oven to 425 degrees.
Slice potatoes into thin rounds (can go up to ¼” thick if want thicker portions).
In a bowl, toss potatoes with olive oil.
On nonstick baking sheets, place potato rounds in single layer. Sprinkle with salt.
Bake for 30-35 minutes or until potatoes start to crisp at edges and are golden.
When cool enough to handle, put potato rounds into 6-8 individual bowls with bean and guacamole.
Drizzle with cashew sour cream and top with scallions and/or cilantro for garnish.
If serving family-style, arrange potato rounds on a large platter with bowls of beans, guacamole, cashew sour cream, and cilantro or scallions (if using).