- 1 cup store-bought corn tortilla chips
- Nonstick cooking spray
- 2 tablespoons store-bought chili-lime powder (recommended: Tajin)
- Olive oil
- 1/2 onion, thinly sliced
- 4 strips bacon, chopped
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (from 1 lime)
- 1/4 teaspoon Worcestershire sauce
- 8 beef hot dogs, preferably organic
- Mayonnaise, for serving
- 8 hot dog buns
- Ketchup, for serving
- Mustard, for serving
For the spicy chips: Preheat the oven to 350 F.
Spray the tortilla chips with nonstick cooking spray. Sprinkle with the chili-lime powder and toss to combine. Transfer the chips to a baking sheet and bake for 6 minutes.
For the hot dogs: Heat a medium, heavy skillet over medium-high heat. Add the bacon and cook until all the fat has rendered, about 5 minutes. Add the onions and cook until translucent, about 3 minutes. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat. Transfer the mixture to a medium bowl and set aside.
Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side. Transfer to a plate and wrap tightly with aluminum foil to keep warm.
To assemble each hot dog, spread some mayonnaise on each bun. Put a hot dog in each bun, top with the onion mixture and crumbled Spicy Chips and serve with ketchup and mustard.