Fireside Hot Dogs with Spicy Chips

Ingredients

• 4 strips bacon chopped
• 8  all-beef hot dog organic
• 2 tablespoons chili powder store-bought (recommended: Tajin)
• 1 cup tortilla chips store-bought
• 8  hotdog buns 
• 8 servings catsup for serving
• 1 tablespoon juice of lime (from 1 lime)
• 8 servings mayonnaise for serving
• 8 servings mustard for serving
• 8 servings olive oil 
• 0.5  onion thinly sliced
• 1 tablespoon soya sauce 
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• aluminum foil

Directions

1. For the spicy chips: Preheat the oven to 350 F.
2. Spray the tortilla chips with nonstick cooking spray.
3. Sprinkle with the chili-lime powder and toss to combine.
4. Transfer the chips to a baking sheet and bake for 6 minutes.
5. Heat a medium, heavy skillet over medium-high heat.
6. Add the bacon and cook until all the fat has rendered, about 5 minutes.
7. Add the onions and cook until translucent, about 3 minutes.
8. Add the soy sauce, lime juice and Worcestershire sauce, stirring to combine. Cook for 30 seconds and turn off the heat.
9. Transfer the mixture to a medium bowl and set aside.
10. Using the same pan, cook the hot dogs over medium heat until golden brown and cooked through, about 5 minutes per side.
11. Transfer to a plate and wrap tightly with aluminum foil to keep warm.
12. 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.