Cheesy Bacon Oven Chips with Chipotle Ranch Dipping Sauce

By carvalhohm

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)
• 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

Details

Servings 2
Adapted from tastebook.com

Preparation

Step 1

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

Grease 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).

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

*+Chipotle Ranch Dipping Sauce:+*

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