Preheat your oven to 400 degrees. In a large bowl, toss the sliced russet potatoes with your olive oil, salt, pepper, garlic powder and onion powder.

You need cooling racks for this. You need to place two to three cooling racks on top of two baking or cookie sheets.

Spray the cooling racks with non-stick cooking spray.

After you have tossed the potatoes with all the seasonings and olive oil and they are well coated and distributed nicely, layer the potatoes slices individually on the cooling racks, keeping them from touching each other. You need about a 1/4 inch space between them on all sides. This will keep them from being soft, you want them crisp.

Bake for about 8-12 minutes watching them carefully. You want the edges to begin curling up. If you don't remove them on time, they will burn quickly. As soon as you see them all curling (all of them!), turn the oven off, open it and release a little heat and then close it back up. Let them sit in there for about 30 minutes to continue getting crisp. (check on them a few times to make sure they aren't still "cooking and burning".

In a small pot on the stove, melt the butter over medium. Quickly whisk in the flour as soon as it's melted. Cook for about 60 seconds. Turn the heat down to low and whisk in the milk a little bit at a time. make sure any lumps are whisked away, working as quickly as you can but making sure it's blended well.

Bring to a low simmer, and cook for about 1-2 minutes or until it's thickened.

Add the Gorgonzola and whisk until thick and creamy with no lumps.

Add a little salt and pepper to taste. Remove from heat.

Place the chips on a plate, drizzle with half the Gorgonzola cheese sauce across them.

Add more chips on top and then drizzle the rest of the Gorgonzola Cheese sauce, topping with the bacon and green onions.

Enjoy!!