In a small saucepan, over low heat, warm the olive oil and garlic for 3 minutes. Remove from heat and let stand for 10 minutes.
Pour the potato chips into a serving bowl. Drizzle with the oil and toss. Transfer chips to a baking sheet. Bake for 7 minutes. Return to bowl. Add 3/4 cup chopped fresh parsley and the grated zest of 1 lemon and toss. Serve warm.
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