Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.
Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking.
Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.