Ok so I can hardly contain my excitement for the Super Bowl tonight, and I decided that a special weekend like this deserves a double post!
Mr. Vittles and I had an appetizer similar to this at a restaurant recently, and I thought I might be able to replicate it at home.
Well, all I can say is – sorry if you had any health-related New Years resolutions, because I’m pretty sure you will not be able to keep them with these puppies around.
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.
Cheesy Bacon Oven Chips
- 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.