These Crispy, Cheesy Loaded Baked Potato Chips are The Perfect Savory Snack

These toásty hot oven chips áre crispy, sálty ánd totálly áddictive, with á thinly sliced potáto ás the cánvás for crumbled bácon, ooey-gooey melted cheddár ánd á sprinkle of pársley, chives or scállions. Dipped in á sinfully good spicy Ránch sáuce, it’s just unreál how good these áre. I dáre you to try ánd stop át one!

• 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:

1. Preheát oven to 400 degrees F. árránge oven ráck to middle of oven.
2. 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.
3. 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.
4. Serve with Chipotle Ránch Dipping Sáuce (recipe below).

For More Detáil Visit:thecomfortofcooking.com