Post by Loupy on Apr 6, 2014 17:08:27 GMT -7
Cheesy Bacon Oven Chips
By Maggie @ vittlesandbits.blogspot.com/
The dipping sauce really takes things to the next level. But if you don't like spicy dips, start with just a tiny bit of cayenne (or none) and adjust from there.
Also, feel free to use more cheese and/or bacon to your taste. Never hurt anyone except their pants size.
Serves 2
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)
Instructions:
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).
Chipotle Ranch Dipping Sauce
Ingredients:
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
Instructions:
Place all ingredients in a small bowl, and stir to combine.
Refrigerate any leftovers.
*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.
By Maggie @ vittlesandbits.blogspot.com/
The dipping sauce really takes things to the next level. But if you don't like spicy dips, start with just a tiny bit of cayenne (or none) and adjust from there.
Also, feel free to use more cheese and/or bacon to your taste. Never hurt anyone except their pants size.
Serves 2
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)
Instructions:
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).
Chipotle Ranch Dipping Sauce
Ingredients:
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
Instructions:
Place all ingredients in a small bowl, and stir to combine.
Refrigerate any leftovers.
*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.
