Wrap each hot dog with bacon in a spiral pattern, securing ends with toothpicks.

Heat peanut oil to 350°F in a deep fryer, wok, or Dutch oven.

Add hot dogs to the hot oil and cook until bacon is crisp, about 4 minutes.

Transfer cooked hot dogs to a paper towel-lined plate to drain.

Combine diced avocado, onion, tomato, jalapeno, and lime juice in a medium bowl.

Season the avocado mixture to taste with kosher salt and toss gently.

Top each hot dog with mayonnaise.

Spoon the avocado mixture over the mayonnaise.

Sprinkle crushed potato chips and chopped cilantro leaves over the avocado mixture.

Serve immediately in toasted or steamed hot dog buns.