Easy, Crunchy Hot Dogs

Easy, Crunchy Hot Dogs

julie 0

"No need for a bun with these crispy flakes. The dogs are rolled in ketchup and mustard, then rolled in cornflake crumbs and baked. This is easy and delicious - kids love them! I grew up with these as my mother was diabetic and needed to cut down on bread (buns) so she made us kids these instead. For something different, try adding some Parmesan cheese to corn flake crumb mixture."

Ingredients 20 m {{adjustedServings}} servings 247 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 979 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a sheet of aluminum foil.
  2. Stir together ketchup and mustard on a plate until mixed. Place the cornflake crumbs in a shallow bowl. Roll each hot dog in the ketchup mixture, then roll in the cornflake crumbs to coat. Place onto prepared baking sheet.
  3. Bake in preheated oven until the hot dogs are hot on the inside, and crispy on the outside, 15 to 20 minutes.
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Reviews 20

  1. 22 Ratings


I made some modifications to the recipe to make it both healthier, and give it a little more kick. I used low-fat Hebrew National hot dogs, Emeril's NY Deli Mustard (found at a local discount grocery, actually!), and low-sugar Heinz Ketchup. The coating was a mixture of almond meal which is very low carb and a few crushed saltine crackers. I added some Parmesan cheese as well. I was really surprised at how good it came out. There was absolutely no mess, maybe because I used a fat-free cooking spray to coat the tinfoil on the cooking tray. I served the hot dogs with steamed snow peas & carrots, and some fresh celery sticks. I will definitely make this again, and plan to adapt the recipe so I can make it with my students during our nutrition unit!


I have made these twice. The first time I used a mixture of crushed yellow tortilla chips and panko bread crumbs, since I was out of corn flakes. The second time I made them with the corn flakes. My daughter actually liked them better the first time, and so did my husband and I; they were crunchier with the chips/bread crumbs. I think using panko crumbs really helped. These are really good, a nice change from a plain old hot dog. Don't even really need a bun for these!


My 2 kids hated these - picked all the coating off of the hot dogs. My husband and I thought they were OK, but I won't be making them again.