- vegetable oil for frying
- 8 all-beef hot dogs
- 8 slices bacon
- 16 toothpicks
- 1 (16 ounce) jar pushcart-style onions in sauce
- 8 hot dog rolls
- 1 (8 ounce) package corn chips, crushed
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Wrap each hot dog with a slice of bacon, securing ends with toothpicks. Fry hot dogs 2 at a time in hot oil until they float to the surface, 3 to 4 minutes. Drain on paper towels.
- Pour onions into a small pot over low heat. Stir until heated through, about 5 minutes.
- Arrange fried hot dogs in rolls. Garnish with onions and crushed corn chips.