Thursday, April 24, 2014

Cheesy Bacon Oven Chips

You can't really go wrong with potatoes, cheese, and bacon...I would eat each on their own every day, all day :)  This was really easy to make too!!  The sauce was YUMMY but it does have a kick - so if you don't like spicy, then maybe cut out chili powder!

Serves 6

3 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds
cooking spray
2 ¼ cups shredded colby jack or cheddar cheese
salt & pepper to taste
6 tablespoons crumbled bacon (about 6 slices) - I used real bacon bits
chopped parsley or chives, for garnish (optional)

Chipotle Ranch Dipping Sauce
3 tablespoons ranch dressing
9 tablespoons sour cream
3/4 teaspoon chipotle chili powder
2/3 teaspoon cayenne (adjust more or less depending on how spicy you want).
2/3 teaspoon salt
2/3 teaspoon garlic powder

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

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. 

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