Chips & Cheddar Hot Dogs

Cook hot dogs on a grill or, if you don’t have one, cook over medium heat in a medium frying pan, turning frequently until all sides are lightly blistered and hot dogs are cooked through.

While hot dogs are cooking, spread barbecue sauce evenly over the hog dog buns, reserving about 1 tablespoon. Place a cooked hot dog on each bun and spread a thin stripe of barbecue sauce on the top of each hot dog to keep the other ingredients in place. Sprinkle the cheese evenly over each hot dog. Crunch the chips into very small pieces, not crumbs, but about the size of the annoying end of a chip bag. Top each hot dog generously with the crunched chips. Finally, sprinkle about a quarter teaspoon of Old Bay seasoning over the chips on each hot dog.

Serve immediately.

Adapted from Pauly Dogs, formerly a Duke University food cart.