Preheat oven to 200C.
Place potato, parmesan and thyme into a medium bowl and stir well to combine.
Line 2 baking trays with baking paper.
Using a 9cm cutter as a guide, create 12 discs with thin layers of potato mix.
Bake in the oven for 15 minutes or until golden, flip the crisps with a spatula and cook for a further 10 minutes.
Set aside to cool and become crisp.
Perfect served as part of a brunch with scrambled eggs, smoked trout and watercress.
If you share our passion for great food, sign up for regular recipe ideas to enjoy with your family.