What
you need,
For
the dip:
6
tbsp. sour cream
1
cup Caesar salad dressing (I used Kraft creamy Caesar)
1 ½
tbsp. finely grated Parmesan cheese
1 ½
tbsp. finely chopped green onion
¼ tsp.
dried chili flakes (if you like it spicy you could add in a little more)
For
the potatoes:
2
large russet potatoes, washed and sliced thinly
3
tbsp. olive oil
Salt
and Pepper to taste.
In
a medium bowl mix together the sour cream, Caesar dressing, Parmesan cheese,
green onion and chili flakes.
Refrigerate
for at least 2 hours to let the flavours come together.
Preheat
your oven to 400 degrees. Grease 2
baking sheets.
Toss
the sliced potatoes with the olive oil and salt and pepper to taste.
Lay
out the slices on the baking sheets in a single layer leaving a little space
between each slice.
Bake
for 8-10 minutes on the first side, until golden, then flip and cook another 8-10
minutes until golden on the second side. I got mine a little crispier than I should
have so watch them close.
Serve
hot with the dip.
Jen of My Tiny Oven
