Cheesy Bacon Oven Chips & Chipotle Ranch Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 large, uniformly shaped russet potato, scrubbed well and sliced into 1/8 rounds |
cooking spray |
3/4 cup(s) shredded colby jack or cheddar cheese |
salt and pepper to taste |
2 tablespoon(s) crumbled bacon (about 2 slices) |
chopped parsley or chives optional |
1 tablespoon(s) ranch dressing |
3 tablespoon(s) sour cream |
1/4 teaspoon(s) chipotle chili powder |
1/8 teaspoon(s) cayenne (spicy) |
1/8 teaspoon(s) garlic powder |
Directions:
1. 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.
2. 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.
3. *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.
4. Chipotle Ranch Dipping Sauce
5. Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers
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