Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

 

 

Cheesy Bacon Oven Chips

Ingredients:

  • 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8″ rounds*
  • cooking spray
  • 3/4 C. shredded colby jack or cheddar cheese
  • salt & pepper to taste
  • 2 T. crumbled bacon (about 2 slices) – I used real bacon bits
  • chopped parsley or chives, for garnish (optional)

Directions:

Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.

Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below). Serves 2.

*You can use 2 medium-sized potatoes rather than 1 large. Also, I like to leave the skin on but you can peel the potatoes if you prefer.

Chipotle Ranch Dipping Sauce

Ingredients:

  • 1 T. ranch dressing
  • 3 T. sour cream
  • 1/4 t. chipotle chili powder
  • 1/8 t. cayenne (adjust more or less depending on how spicy you want).
  • 1/8 t. salt
  • 1/8 t. garlic powder

Directions:

Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.

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Comments

  1. Becki Patton Teerlink says:

    Do you start timing after the potatoes start to boil, or for a total of 5 minutes from when you drop the potatoes into the water?

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