For 12 muffin molds. Preheat the oven to 180–200 °C (top/bottom heat). Grease the muffin tin or silicone molds.
Wash the potatoes well, peel them, and slice them very thinly (preferably with a mandoline or vegetable slicer).
Grate Parmesan.
Press or finely chop the garlic.
Put the thin potato slices into a large bowl and mix with the olive oil, pressed garlic clove, salt, pepper, paprika powder, and optional herbs (rosemary or thyme) until each slice is coated with the seasoning mixture.