• 1 package Turano Mini French Rolls (8 rolls)
• 4 large russet potatoes, thinly sliced (approx ⅛″)
• 2  tablespoons vegetable oil
• 2  tablespoons butter (melted)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt & pepper to taste
• 8-10 strips bacon, cooked crisp
• 2 cups shredded cheddar cheese
• 2 cups sour cream
• ¼ cup chopped green onions
• 2–3 cups of kettle potato chips

Topping
• 4 tbsp butter (melted)
• 1 tsp garlic powder
• 1 tbsp Chives (diced)

① Preheat oven to 450 °F.
② Start with the potatoes, place the thin potato slices in a single layer on a foil or parchment lined baking sheet. Brush each potato slice with oil, then season with garlic powder, onion powder, parmesan, salt & pepper. Bake for 20-25 minutes until just crisp and golden on both sides. (flip potatoes after 10 minutes). Set aside
③ Lower oven temperature to 375 °F.
④ For the sandwiches, slice the Turano mini French rolls in half horizontally. In your 13 × 9 inch baking dish, arrange the roll‑bottom halves in a single layer to cover the base and lightly butter the cut side. Place in oven to slightly toast the bottom halves.
⑤ Mix together the sour cream and chopped green onions. Set aside.
⑥ Remove the rolls from the oven and add a dollop of sour cream to each roll and spread it evenly, then add the shredded cheddar cheese, a layer of the roasted potato slices, and then bacon strips. Repeat cheese and potato layer steps until you have used all of the potato slices.
⑦ Sprinkle more shredded cheddar cheese, then add a layer of the potato chips, crunching them as you sprinkle. Then place the top halves of the rolls on top.
⑧ Mix together the topping ingredients and brush the mixture over each of the rolls.
⑨ Cover the baking pan with foil and place the into the pre‑heated oven and bake for about 15‑20 minutes, or until the cheese is melted. Remove the foil and bake for another 5-10 minutes until the rolls are golden and toasted. Remove from the oven, let rest for 2‑3 minutes, then serve and enjoy!