For the chips:
1 pound small white or gold potatoes
2 tablespoons canola oil
1 teaspoon kosher salt
Freshly ground black pepper, to taste
For the dip:
8 ounces (1 cup) sour cream (light is fine)
4 ounces cream cheese, at room temperature
8 ounces (about 2 cups) grated sharp cheddar cheese
8 slices bacon, cooked and crumbled
1/4 cup snipped chives, plus additional for garnish
1 tablespoon powdered ranch seasoning mix
1/4 teaspoon Worcestershire sauce
For the chips, preheat oven to 450°F, and prepare a large bowl of iced water. Slice the potatoes 1/4" thick. Submerge the slices in the cold water and soak for 30 minutes. Drain, rinse, and thoroughly pat dry. Toss the potatoes with canola oil, salt, and pepper and arrange in single layers on two parchment-lined baking sheets. Bake for 10 minutes. Flip potatoes, then bake for another 10 minutes and flip again. Continue baking until chips are very crisp and light golden-brown, approximately 8 minutes, watching carefully to make sure they don't burn.
(The chips can be baked up to 2 hours in advance and set aside at room temperature. Reheat at 425°F just before serving. If serving a crowd, double this recipe, cooking in two separate batches.)
For the dip, combine the sour cream, cream cheese, and cheddar and stir until thoroughly mixed. Fold in the bacon, chives, ranch dressing, and Worcestershire sauce. Chill for a minimum of two hours or overnight. Bring to room temperature before serving. Serve with homemade chips or the thickest-cut store-bought potato chips you can find.