On a mandolin, slice potatoes very thinly (about 1/16 inch thick). Soak sliced potatoes in water for 1-2 hours. Drain, and pat dry with paper towels.
Preheat oven to 400 degrees.
Toss potatoes with canola oil and 1 tablespoons of olive oil. Sprinle salt over, toss to combine.
Line two baking sheets with a cookie cooling rack. Place the potatoes in an even layer on the rack.
Bake in oven until golden brown and crisp, turning pan every five minutes. Because some will brown faster than others, keep a close on them and remove chips as they brown. Be sure to not let them get too brown, some white is fine, once they cool, they will crisp up. The whole process should take 15-25 minutes. Once the potato chips come out of the oven, sprinkle with salt. Let cool.
While the potatoes are in the oven, heat the remaining olive oil in a small skillet or saucepan over a low heat. Add garlic, and sweat until garlic is cooked and softened, about 3 minutes. Be careful to not brown the garlic. At the last second at thyme in.
Sprinkle the garlic, thyme and parmesan over chips. Serve.