Ingredients:

  • 4 Large Russet Potatoes (approx. 2 lbs), sliced into 1/4-inch rounds
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 tsp Garlic Powder
  • 1.5 Cups Sharp Cheddar Cheese, freshly grated
  • 1/2 Cup Cooked, Crumbled Bacon
  • 2 Green Onions, finely sliced

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the Russet potatoes into uniform 1/4-inch rounds using a chef's knife or mandoline.
  2. Pat the slices with a paper towel. Note: Surface moisture creates steam, which is the enemy of a shatter crisp crust.
  3. In a large bowl, combine the potatoes with 3 tbsp Extra Virgin Olive Oil. Ensure every slice is glossy.
  4. Add 1 tsp Sea Salt, 1/2 tsp Cracked Black Pepper, and 1/2 tsp Garlic Powder to the bowl and toss again.
  5. Place slices in a single layer on the baking sheet. Space them out so they don't touch.
  6. Bake for 20 minutes until the bottoms are golden and the edges start to curl.
  7. Carefully flip each slice with a metal spatula. Bake for another 5 minutes until both sides are browned.
  8. Sprinkle 1.5 Cups Sharp Cheddar and 1/2 Cup Cooked Crumbled Bacon over the slices.
  9. Return to the oven for 3 to 5 minutes until the cheese is bubbling and molten.
  10. Top with 2 finely sliced Green Onions while the cheese is still hot.