Preheat the oven to 400˚. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Place the potato rounds in a large microwave-safe bowl and cover with a large plate. Microwave on high until the potatoes are just tender 5 to 9 minutes, turning the potatoes halfway through cooking. Cool, covered, for 10 minutes, then drain in a colander.
Pour the panko into a shallow baking dish and mix with the oil. Toss the potatoes with the maple syrup chili powder, salt and pepper. Dip each potato round into the panko and press lightly. Place on the prepared baking sheet and bake until crisp, about 20 minutes.
Nonstick cooking spray 3 medium sweet potatoes, peeled and cut into 1/2” rounds 1 1/2 cups panko breadcrumbs 2 tablespoons olive oil 3 tablespoons maple syrup 1 1/2 teaspoons chili powder 1 teaspoon kosher salt 1/2 teaspoon black pepper