6 beef or turkey hot dogs (about 12 oz total)
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon neutral oil (such as avocado or light olive oil), plus more for greasing foil if needed
Directions
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a bit of the oil so the cheese doesn’t stick too much.
Pat the hot dogs dry with a paper towel to remove excess moisture. This helps them brown instead of steam.
Slice the hot dogs into 1/2-inch-thick rounds. In a medium bowl, toss the hot dog slices with the remaining oil until lightly coated. This helps them crisp and also keeps the cheese from burning too quickly.
Spread the hot dog rounds out on the prepared baking sheet in a single layer, leaving a little space between pieces so the cheese can melt and crisp around each slice.
Sprinkle the shredded sharp cheddar evenly over and around the hot dog slices, making sure every piece has some cheese on top and a little cheese falling onto the foil around them. Those little cheese puddles turn into the crispy, lacy bits everyone fights over.
