Scrub and clean 3 medium sized potatoes. You can peel the potatoes if you prefer not to eat the skin. Thinly slice the potatoes about ¼ inch thick and place in a bowl.
Mix the ¼ cup olive oil, thinly grated parmesan cheese, rosemary, thyme, garlic powder and salt together in a bowl. The mixture won't be oily and the cheese will absorb the oil. This is to prevent the cheese from browning too early.
Coat the potato slices in a little oil but not much - 1 tablespoon is good.
Pat a glob of the herb cheese mixture on each side of the potato slices. Since the cheese mixture won't stick to the potatoes on its own, use your hands to smoosh it on there. Lay the coated potato slices on a lined baking sheet.
Bake for 25 minutes or until crispy!
Notes
When you add the oil to the cheese and herbs, it'll absorb the oil. This step is to prevent the cheese from browning too early. You don't want to add more oil to create an "oily" mixture as this will be too much oil for the oven. As the potatoes cook, you'll see there is enough oil to get the crispiness! They go into the oven not looking great and come out looking beauuutiful!
I only use block parmesan cheese with this recipe and haven't used other forms. The main thing is that the cheese is finely grated.