Bacon-Wrapped Hot Dogs With Avocado, Tomato, Onion, and Potato Chips Recipe

by
J. Kenji López-Alt Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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J. Kenji López-Alt
updated Aug. 30, 2018
20130716-hot-dog-bun-taste-test-8.jpg
J. Kenji Lopez-Alt

Deep fried bacon-wrapped hot dogs topped with a quick salsa made with avocado, tomato, onions, and pickled jalapeños, along with mayonnaise and potato chips.

Recipe Facts

5

(1)

Active: 30 mins
Total: 30 mins
Serves: 8 servings

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Ingredients

  • 8 natural casing hot dogs
  • 8 strips thick-cut bacon
  • 2 quarts peanut oil
  • 8 hot dog buns, toasted or steamed
  • 1 avocado, diced
  • 1 small white onion, diced
  • 1 large tomato, diced
  • 3 to 4 pickled jalapeño peppers, diced
  • 1 tablespoon juice from 1 lime
  • Kosher salt
  • 1 cup mayonnaise
  • 1 small bag potato chips, crushed
  • 1 cup chopped fresh cilantro leaves

Directions

  1. Wrap each hot dog with bacon in a spiral pattern, securing ends of bacon with toothpicks. In a deep fryer, wok, or Dutch oven, heat peanut oil to 350°F. Add hot dogs and cook until bacon is crisp, about 4 minutes. Transfer to a paper towel-lined plate.

  2. Combine avocado, onion, tomato, jalapeño, and lime juice in a medium bowl. Season to taste with salt and toss gently to combine.

  3. Top hot dogs with mayonnaise, avocado mixture, crushed chips, and cilantro. Serve immediately.

Special equipment

deep fryer, Dutch oven, or wok

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