Preheat oven to 350F. In a saucepan melt ghee over medium heat.
Cut parchment paper into circles to fit the bottom of the muffin tin. Brush muffin tins with ghee.
Chop about 2 teaspoons worth of thyme. Add thyme and garlic to the remaining melted ghee.
Slice potatoes thinly using a sharp knife, mandolin, or food processor. Make sure they are small enough to put into the muffin tins. Put all the sliced potatoes in a large bowl and pour ghee mixture on top. Stir well.
Layer the potato slices into the muffin tins making sure to overlap slices.
Cover muffin tin with aluminum foil and bake for about 30 minutes until soft.
When cooked remove foil and invert the muffin tin onto a baking sheet.
Increase oven temperature to 450F and bake uncovered for about 20 minutes or until crispy.
