Cheesy Bacon Oven Chips & Chipotle Ranch Sauce

Photo: Delacy

Yield: 2 servings
Community Recipe from


  • 1 large, uniformly shaped russet potato, scrubbed well and sliced into 1/8 rounds
  • cooking spray
  • 3/4 cup(s) shredded colby jack or cheddar cheese
  • salt and pepper to taste
  • 2 tablespoon(s) crumbled bacon (about 2 slices)
  • chopped parsley or chives optional
  • 1 tablespoon(s) ranch dressing
  • 3 tablespoon(s) sour cream
  • 1/4 teaspoon(s) chipotle chili powder
  • 1/8 teaspoon(s) cayenne (spicy)
  • 1/8 teaspoon(s) garlic powder


  1. 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.

  2. 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.

  3. *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.

  4. Chipotle Ranch Dipping Sauce

  5. Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers
January 2013

This recipe is a personal recipe added by Delacy and has not been tested or endorsed by MyRecipes.

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