Preheat your oven to 400 degrees f.

Rinse and scrub potatoes thoroughly to remove any dirt.

Pat excess moisture with a paper towel, or allow to air dry.

Slice potatoes into 1/4-inch thick, even, rounds and place them in a large bowl. (may want to use a mandoline for even slicing)

Season your potatoes with oregano, thyme, sea salt and black pepper, drizzle oil on top.

Gently rub and toss to get them coated evenly.

Place the potatoes onto a large baking sheet (or 2) in a SINGLE layer and roast for 20 minutes until golden and crispy, flipping once during roasting.

Once the potatoes are done, carefully remove from the oven and transfer to a skillet or oven-safe dish. I covered mine with parchment for easy clean up!

Sprinkle cheese on top and bake for additional 6-8 minutes until cheese is nice and melty.

To assemble your nachos, add a generous dollop of yogurt in the middle.

Crumble crispy bacon on top, then sprinkle with tomatoes and onions as shown.

Garnish with freshly chopped cilantro, scallions, and/or parsley and serve immediately.