Preheat oven to 450°F. Brush two large rimmed baking sheets with a thin layer of olive oil.

Add sweet potato rounds to a large pot and cover with cold water by 1 inch. Add 2 teaspoons salt and bring to a boil.

Boil 5 minutes, until just fork-tender. Drain and arrange on prepared baking sheets.

In a small bowl, combine melted butter, remaining 1/4 teaspoon salt, Italian seasoning, grated garlic, black pepper, and crushed red pepper. Drizzle over potatoes and turn to coat.

Use the bottom of a cup to carefully smash each round. Sprinkle with Parmesan and bake 30 minutes, rotating pans halfway.

Remove, cool slightly, and serve.