Low-Carb Baked Hot Dog Burnt Ends

🌿 Why You’ll Love This Recipe

• Low-carb and keto-friendly: No bread, no guilt.
• Super easy to make: Just chop, season, and bake.
• Versatile: Serve as a snack, party appetizer, or main dish with sides.
• Packed with flavor: Smoky, tangy, and slightly caramelized for maximum taste.

🥄 Ingredients

• 6–8 hot dogs (your choice of beef, pork, or turkey)
• 2 tablespoons olive oil or melted butter
• 2 tablespoons low-carb barbecue sauce
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• Optional: shredded cheese, chopped green onions for garnish

👩‍🍳 Instructions

1. Preheat oven to 400°F (200°C).
2. Cut hot dogs into 1–2 inch chunks.
3. Prepare seasoning: In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, pepper, and barbecue sauce.
4. Toss hot dogs: Add the cut hot dogs to the bowl and mix until each piece is well coated.
5. Arrange on a baking sheet: Place the hot dog chunks in a single layer on a parchment-lined or lightly greased sheet pan.
6. Bake: Cook for 20–25 minutes, flipping halfway through, until the edges are caramelized and crispy.
7. Optional garnish: Sprinkle with shredded cheese or chopped green onions while hot.
8. Serve immediately and enjoy the crispy, savory bites.

💡 Tips for Perfect Burnt Ends

• Don’t overcrowd the pan: This ensures each piece gets crispy edges.
• Use low-carb barbecue sauce: To keep it keto-friendly, check labels or make a simple sugar-free version.
• Flip halfway: Promotes even caramelization on all sides.
• Add toppings creatively: Jalapeños, cheese, or mustard can elevate the flavor.

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