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.
Sliced hot dogs being tossed with oil in a mixing bowl
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.
Bake on the middle rack for 10–14 minutes, or until the cheese is fully melted, bubbling, and the edges are deep golden brown with some slightly charred spots. The hot dog edges should look browned and a bit blistered.
Unbaked hot dog rounds covered with shredded cheddar on a foil-lined pan
For extra crispiness, move the pan to the upper third of the oven for the last 1–2 minutes, or switch to broil on high and watch very closely. Pull the tray as soon as the cheese around the edges looks dark golden and the hot dogs are sizzling
Let the pan cool for 3–5 minutes so the cheese can firm up slightly; this makes it easier to lift the bites off the foil in mostly whole pieces. Use a thin spatula to gently pry up the cheese-crusted hot dog bites.
Transfer to a plate or serve straight from the tray with your favorite low-carb dipping sauces. Enjoy while hot and crispy for the best texture
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