- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 605 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 605 mg
Ingredients
Bacon Ketchup Dip:
Creamy Sauerkraut Dip:
Chicago Dog Dip:
Directions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
- Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog "fries" from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers.
Bacon Ketchup Dip:
- Mix the ketchup and jam together in a bowl and serve.
Creamy Sauerkraut Dip:
- Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined.
Chicago Dog Dip:
- Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined.
