Process the parsley in a food processor until coarsely chopped. Add the cream cheese, lemon zest, juice and pinch of salt and pepper. Process until pale green and smooth. Scrape the cream cheese into a zip lock bag. Squeeze it down to one of the bottom corners of the bag and snip 1/4" off the corner of the bag. Top each chip with 1-2 pieces of salmon, pipe on a dollop of the cream cheese, garnish with small parsley leaf.

**Note.  I put the cream cheese mixture on the cracker first and then topped with the salmon and then a parsley leaf. You can do it however you want. Also, I used Kettle Chips because they are a thicker chip. I have used Pringles before but they are pretty fragile.