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Soak the Potatoes: Thinly slice 2 medium potatoes (aim for chip thickness). Place the slices in a bowl of cold, salted water for 30 minutes to remove excess starch. Drain and pat them dry thoroughly with paper towels or a clean kitchen towel.
Bake until Crispy: Preheat your oven to 200°C (392°F). Arrange the potato slices on a parchment-lined baking sheet. Drizzle lightly with olive oil and sprinkle with salt. Bake for about 30 minutes, or until golden and crispy. Monitor closely to avoid burning.
Make the Dressing & Salad Base: In a large bowl, whisk together ¼ cup (60 mL) olive oil, both pastes, ground red pepper, salt, black pepper, chili powder, cumin, and 1 tbsp (15 mL) of the pomegranate molasses (add more later if you like). Stir in the chopped bell pepper, onions, pickles, walnuts, parsley, and spring onions. Lightly 'knead' the mixture so the veggies soften and absorb the dressing.
Combine and Serve: Once the potato slices are done, fold them gently into the salad bowl. Taste, and add more seasoning or a bit more molasses if desired. Serve right away so the potatoes stay crispy.