Wrap each hot dog with bacon in a spiral pattern, securing ends of bacon with toothpicks. In a deep fryer, wok, or Dutch oven, heat peanut oil to 175deC. Add hot dogs and cook until bacon is crisp, about 4 minutes. Transfer to a paper towel-lined plate.
For the dip
Combine avocado, onion, tomato, jalapeño, and lime juice in a medium bowl. Season to taste with salt and toss gently to combine.
To serve
Top hot dogs with mayonnaise, avocado mixture, crushed chips, and cilantro.
