Heat two tablespoons of olive oil in an ovenproof frying pan and fry the new potato chips for 3-4 minutes, or until they start to colour.
Season with salt and freshly ground black pepper and place in the oven to bake for about 8-10 minutes, or until golden-brown and tender. Remove from the oven and stir in the chopped parsley.
Heat the remaining tablespoon of oil in a pan and sear the salmon on all sides. Add the lemon juice and season with salt and freshly ground black pepper. Continue frying, basting the salmon with the lemon juice, until cooked through.
Serve the salmon on a bed of parsley chips, with a lemon wedge on the side.