Crispy Potato Chips Salad

Thinly slice the potatoes. Place in a bowl of cold, salted water and soak for 30 minutes to draw out starch. Drain and pat slices completely dry.

Arrange the dry potato slices in a single layer on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.

Bake in a preheated oven at 200°C (392°F) for about 30 minutes, or until golden and crisp.

In a large mixing bowl, whisk together olive oil, tomato paste, paprika paste, and pomegranate molasses.

Add the spices: ground red pepper, salt, black pepper, chili powder, and cumin. Whisk to combine.

Stir in the finely chopped red bell pepper, onions, diced pickles, roughly chopped walnuts, parsley, and chopped spring onions.

Mix all the vegetables and dressing together thoroughly. You can gently massage the mixture with your hands to help the vegetables soften and absorb the dressing.

Gently fold the crispy potato slices into the dressed salad mixture.

Taste and adjust seasoning or add more molasses if needed. Serve immediately to enjoy maximum crispiness.