STEP 1
Preheat oven to 200C.
STEP 2
Place potato, parmesan and thyme into a medium bowl and stir well to combine.
STEP 3
Line 2 baking trays with baking paper.
STEP 4
Using a 9cm cutter as a guide, create 12 discs with thin layers of potato mix.
STEP 5
Bake in the oven for 15 minutes or until golden, flip the crisps with a spatula and cook for a further 10 minutes.
STEP 6
Set aside to cool and become crisp.
STEP 7
Perfect served as part of a brunch with scrambled eggs, smoked trout and watercress.
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