Preheat the oven 400° F. Lightly spray a standard muffin tin with oil. Use a mandolin, knife or potato slicer to cut each potato to 1/8" thin. *Note: We left the potato skins on. You may remove if you wish.
In a large bowl, add melted butter, chopped oregano and thyme, minced garlic, vegan shredded cheddar and parmesan. Stir together well. Add salt and pepper to taste.
Add in thinly sliced potatoes and toss well to coat, making sure that each side is coated in mixture.
Add slices to each muffin tin evenly until they reach the rim (about 8-10 slices per tin). Cover tin with foil and put on a baking sheet. Bake for 30 minutes.
Remove foil and cook an additional 20-25 minutes. The potatoes should be golden brown and soft.