Preheat the oven to 400 degrees.
Cut bacon into ½" pieces. Heat a frying pan over medium heat and add the bacon. Saute the bacon bits for 5-8 minutes, or until the bacon is sizzling and crispy. Use a slotted spoon and transfer the bacon bits to a paper towel lined plate to cool. Save the bacon grease.
Wash potatoes and cut ⅛" thick slices to make potato rounds. Line baking sheets with parchment paper and lay the sliced potato rounds in a single layer on the baking sheets. Brush potatoes with melted bacon grease (or cooking oil) on both sides, then season with garlic salt.
Bake in preheated 400 degree oven for about 45 minutes (flipped halfway through) or until potato rounds are lightly golden brown and cooked through.
Remove baking sheets from the oven and add shredded cheddar cheese over the tops of each potato round. Return to the oven and bake again for about 10 minutes, or until the cheese is melted. Once the cheese has melted, pull the trays from the oven and let them cool.
Meanwhile, in a small bowl, combine the room temperature cream cheese, sour cream and ranch seasoning powder. Once the potatoes have cooled for at least 15 minutes, add a small teaspoon of ranch cream to the top of each potato bite, then top with sliced green onions and bacon bits and serve immediately. Enjoy!