March 7, 2013

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

·         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)

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

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