1) Half fill a deep-fryer half with peanut oil and heat to 180C.
2) Cut the potatoes into thin slices, using a mandoline.
3) In a bowl, mix together the cheese, garlic powder, parsley and black pepper.
4) Add a small amount of sliced potatoes at a time to the hot oil and fry until golden brown, about 2 minutes. Drain the crisps on a paper towel on a plate.
5) When all the crisps are drained add the Parmesan mixture and serve immediately.