Fireside Hot Dogs with Spicy Chips

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 8 servings
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Spicy Chips:

1 cup store-bought corn tortilla chips

Nonstick cooking spray

2 tablespoons store-bought chili-lime powder (recommended: Tajin)

Hot Dogs:

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


  1. For the spicy chips: Preheat the oven to 350 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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