Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup.
Scrub the potatoes well and pat them dry. Leaving the skins on, slice the potatoes into 1/8–1/4 inch thick rounds. Try to keep the slices as even as possible so they cook at the same rate.
Thinly sliced potatoes on a cutting board
Spread the potato slices in a single, slightly overlapping layer on the foil-lined baking sheet. You want the pan mostly covered, but avoid stacking them too high or they’ll steam instead of crisp.
Bake the potatoes on the middle rack for 20–25 minutes, flipping them once halfway through, until the edges are golden and the centers are tender when pierced with a fork.
While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain, then crumble or chop into small pieces. Shred the cheddar cheese and slice the green onions.
Crisp bacon and shredded cheddar prepared for topping
When the potatoes are tender and browned around the edges, remove the pan from the oven. Gently nudge the slices closer together so there are fewer gaps, creating a solid “chip” layer.
Sprinkle the shredded cheddar evenly over the hot potatoes, covering as many slices as possible. Scatter the crumbled bacon over the cheese.
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