Herbed Potato Crisps with Spicy Onion Relish

1.Preheat your oven to 400°F (200°C).

2.Wash and scrub the russet potatoes thoroughly. Slice them thinly (about 1/8 inch thick) using a mandoline or a sharp knife.

3.In a large bowl, toss the potato slices with 2 tablespoons of olive oil, garlic powder, onion powder, dried rosemary, dried thyme, paprika, salt, and pepper until evenly coated.

4.Arrange the potato slices in a single layer on a baking sheet lined with parchment paper. Make sure they are not overlapping to ensure they crisp up nicely.

5.Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the potato crisps are golden brown and crispy. Keep an eye on them to prevent burning.

6.While the potato crisps are baking, prepare the spicy onion relish. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

7.Stir in the red chili flakes, apple cider vinegar, brown sugar, salt, and pepper. Cook for an additional 3-4 minutes until the mixture thickens slightly. Remove from heat and let it cool.

8.Once the potato crisps are done, remove them from the oven and let them cool slightly on the baking sheet.

9.Serve the herbed potato crisps warm with the spicy onion relish on the side for dipping.