Preheat the oven to 425 degrees.
Slice potatoes to approximately 1/4" thick using a knife, mandoline or the side of your box grater.
Cover a sheet pan with parchment paper and brush with 1/2 of the olive oil.
Lay potatoes in rows flat or slightly overlapping is ok. Not too much overlap because we want them to crisp up a bit!
Brush tops with remaining olive oil then sprinkle with salt and pepper and arrange thyme on top.
Bake for 20 minutes. While the potatoes are in the oven, cook & crumble your bacon.
Flip the potatoes, season with salt and pepper and back in the oven for 20 minutes. Use this time to prepare your toppings! I chose sour cream and chopped tomatoes.
Remove potatoes from oven and set the oven to broil.
Top potatoes with cheese and place under the broiler for 1-2 minutes to melt the cheese. Watch carefully so nothing burns!
Add crumbled bacon and broil another minute.
Remove from oven and these nachos are ready to eat!