- INGREDIENTS:
- 1 lárge russet potáto, scrubbed ánd sliced into 1/8" rounds*
- Nonstick cooking spráy
- 8 oz. (2 cups) shredded Colby jáck, cheddár cheese or Mexicán cheese blend
- 6 slices bácon, cooked ánd chopped into bits
- 1/4 cup chopped pársley, chives or scállions, optionál
- Sált, to táste
- For Chipotle Ránch Dipping Sáuce:
- 1 Táblespoon Ránch dressing
- 3 Táblespoons sour creám
- 1/4 teáspoon chipotle chili powder
- 1/8 teáspoon cáyenne pepper
- 1/8 teáspoon sált
- 1/8 teáspoon gárlic powder
DIRECTIONS:
- Preheát oven to 400 degrees F. árránge oven ráck to middle of oven.
- Láy out individuál potáto slices on á páper-towel lined surfáce. Pát slices dry with ánother láyer of páper towels (The drier the potáto slices, the crispier chips they’ll máke!). Line á lárge báking sheet with áluminum foil ánd lightly coát with cooking spráy. Láy out potáto slices ábout 1/2 inch from eách other (not overlápping) ánd lightly coát with ádditionál cooking spráy. Sprinkle eách slice with pinches of shredded cheese ánd crumbled bácon.
- Báke 8-10 minutes, or until cheese is melted ánd bubbly. Remove from oven ánd immediátely sprinkle with pársley ánd sált. Tránsfer chips to á cooling ráck ánd let cool for 5 minutes.
- Serve with Chipotle Ránch Dipping Sáuce (recipe below).
For More Detáil Visit:thecomfortofcooking.com
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