Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and coat it with nonstick cooking spray. A 9×13-inch baking dish will also work. In a large bowl, whisk together the grated Parmesan, bread crumbs, garlic powder, dried thyme, dried oregano, salt, and black pepper. Set aside.
Using the tip of the knife, make shallow cuts on each slice on both sides, about ¼-inch deep, in varying directions. Transfer scored potatoes to a mixing bowl. Drizzle oil atop potato slices in the mixing bowl. Using your hands, rotate the potatoes around until both sides of each slice are coated in oil.
Transfer each coated slice to the prepared baking sheet, arranging them in a single layer. If you have any Parmesan mixture left over, sprinkle that atop the potatoes. If you have any oil left over, use a rubber spatula to scrape it from the bowl on top of or around the potatoes on the baking sheet.
Transfer the baking sheet to the oven and bake for 20 minutes, then remove the baking sheet from the oven and carefully flip each potato slice over. Return the baking sheet to the oven and cook until the potatoes are golden brown and crisp on the edges, about an additional 15-20 minutes.