Cheesy Bacon Oven Chips
1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8″ rounds*
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)
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
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