Hot Dogs with Vinegared Iceberg and Potato Chips
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Hot Dogs with Vinegared Iceberg and Potato Chips

👤 6 servings easy 🌍 American smittenkitchen.com ↗

Smitten Kitchen's favorite way to prepare hot dogs features butterflied franks cooked until crispy, topped with tangy vinegared iceberg lettuce, minced onion, and crumbled potato chips for the perfect balance of heat, crunch, and acidity. This simple yet sophisticated take on the classic American hot dog elevates the everyday cookout staple with fresh, crisp toppings inspired by Latin American street food traditions.

Summer

Ingredients

  • 0.25 cup water
  • 0.25 cup white vinegar
  • 1 teaspoon kosher salt
  • 0.5 teaspoon granulated sugar
  • 0.5 small head iceberg lettuce
  • 6 hot dogs
  • 6 buns
  • white onion
  • ketchup
  • yellow mustard
  • potato chips
  • black pepper

Instructions

  1. Stir water, vinegar, salt, and sugar in a bowl until salt and sugar dissolve.
  2. Add iceberg lettuce and toss to coat.
  3. Transfer to the fridge for as little as 30 minutes and up to 1 day.
  4. Split each hot dog down the center, but leave the bottom hinge intact.
  5. Open and place cut side-down on a grill or in a griddle pan on the stove.
  6. Cook until you get the sizzle, color, and browned crisp that you want, using a press as a weight for extra browning if desired.
  7. For extra crisp, flip the butterflied hot dogs over and cook on the skin side too.
  8. Fold each hot dog back together and arrange split side up in a bun.
  9. Add ketchup and mustard.
  10. Use tongs to grab some of the vinegared iceberg, shaking off the extra liquid, and pile on top.
  11. Top with white onion, crumbled chips, and freshly ground black pepper.
  12. Eat right away.

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