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