Place the thin potato rounds into a large bowl and cover completely with cold water for 10 minutes. Drain well and pat dry with a towel before frying. Heat the oil in a heavy bottom skillet or pot to 350° F.
Add the chips to the oil (in batches if needed) cook until crispy and golden brown. Remove with a slotted spoon and toss with garlic powder, parmesan, parsley, salt and pepper immediately.