Few things feel more comforting than a plate of crispy fries and golden hot dogs slices covered in creamy pink sauce. Salchipapas are the kind of dish that brings everyone to the table — simple, salty, satisfying, and full of flavor.
In Costa Rica, they’ve become a favorite street food, loved for their no-fuss attitude and comforting taste. Traditionally, salchipapas are deep-fried and served piping hot, drizzled with that unmistakable pink sauce we all know and love.
I like giving this classic a lighter twist — baking or air-frying the potatoes instead of deep-frying them. It takes a little longer, but it’s worth it. The fries turn out perfectly golden, the hot dogs caramelize just enough, and everything feels a bit fresher while keeping that comforting flavor intact.
When I make them at home, I season the potatoes generously before baking — something you can’t really do when frying. The result is a crispy, flavorful bite that still tastes like the salchipapas I grew up loving, only with less oil and a little more personality. And of course, no salchipapas would be complete without Salsa Rosada — that creamy Costa Rican pink sauce that ties it all together. Click here if you would like to watch the video instead.
Gather Your Ingredients for Salchipapas Recipe
🥔 Potatoes
I use Russet potatoes because they make long, crispy fries — perfect for baking. But any kind will do! If you prefer, you can even use frozen fries to save time.
🧴 Oil
A bit of vegetable oil (or avocado oil) helps the potatoes crisp up beautifully. Don’t skip this — it’s what gives them that perfect golden color in the oven.
🌿 Badia Complete Seasoning
This blend gives everything that extra kick. If you don’t have it, you can mix garlic powder, onion powder, oregano, and a little cumin — it’ll do the trick. Get the Seasoning here.
🌶️ Paprika
I love how it makes the fries look even more golden and appetizing. If you don’t have paprika, you can use a mix of chili powder (for a little heat) or sweet red pepper flakes (for color without spice).
⚫ Black Pepper
A classic — freshly ground is best. If you don’t have black pepper, try white pepper for a milder flavor or crushed red pepper if you like a little heat. You can also skip it altogether for a kid-friendly version.
🧂 Salt
Don’t be shy with salt! It brings the flavor of everything else to life. Taste and adjust after baking if needed.
🌭 Hot Dogs
I use beef hot dogs, but chicken, turkey, or even vegan work beautifully too. Slice them into rounds before baking so they get lightly caramelized and golden — that’s what gives the Salchipapas their signature flavor.
💡 Helpful Tips for Perfect Salchipapas
- Keep the skin on if you like a rustic look — it adds a bit of texture and a natural golden color to your fries.
- Cut evenly. Try to keep the potato strips the same size so they cook evenly and crisp up beautifully.
- Rinse well. Washing the potatoes removes excess starch and helps them get extra crispy once baked.
- Dry completely. If they’re still wet, the oil won’t stick, and the potatoes will steam instead of crisping.
- Air fryer option. You can make these in the air fryer too — just reduce the cooking time by half and shake the basket halfway through.
- Fry them if you prefer. The traditional version is fried in oil. If you go that route, season the fries after frying so they stay crispy.
- Make them your own. Add toppings like cheese, chives, sour cream, or even hot sauce for a fun twist.
Step-by-step for Making Salchipapas
No tricks, no shortcuts — just the way I’ve been making them at home for years. Here’s the simple, oven-baked version I love: golden fries, perfectly browned hot dogs, and a drizzle of creamy pink sauce to finish it off.
Step 1: Preheat & peel.
Place a baking sheet inside the oven, set it to 425°F (220°C), and let it preheat while you peel the potatoes.
Step 2: Cut the potatoes.
Slice the peeled potatoes lengthwise, then cut them into thin strips.
Step 3: Rinse and soak.
Place the potatoes in a bowl, cover with water, and rinse until the water runs clear.
Step 4: Slice the Hog Dogs.
Cut your hot dogs into even rounds and set aside.
Step 5: Dry the potatoes.
Drain the water and pat the fries completely dry with a clean kitchen towel.
Step 6: Add the oil.
Place the fries on a cool baking sheet (not the one that’s heating in the oven). Drizzle oil over them and mix well with your hands or a spatula until each fry is lightly coated.
Step 7: Add the seasoning.
Sprinkle Badia Complete Seasoning, paprika, black pepper, and salt evenly over the potatoes. Massage gently to coat every piece.
Step 8: Transfer and bake.
Carefully remove the preheated baking sheet from the oven and transfer the seasoned fries onto it. Spread them evenly in a single layer and bake for 20 minutes.
Step 9: Add the Hot Dogs.
After 20 minutes, add the hot dogs slices to one side of the tray and bake for another 15–20 minutes
Step 10: Mix & serve.
Mix the fries and hot dogs together. Serve on a round plate and drizzle Salsa Rosada generously on top.
💬 Your Salchipapas Questions, Answered
They probably had a bit too much moisture. Make sure to dry the potatoes really well before adding the oil and seasoning — any leftover water will make them steam instead of crisp.
Place them back in the oven or air fryer for a few minutes to bring back the crisp. Avoid the microwave — it makes them soggy.
Yes! Sweet potatoes work beautifully — they’ll add a slightly caramelized flavor and a hint of natural sweetness. Just reduce the cooking time a bit; they tend to brown faster.
Yes, halfway through! Gently turn them so they cook evenly and get crispy on all sides.
You can prep the potatoes and hot dogs a few hours in advance and keep them refrigerated. Just bake right before serving so they stay crispy and fresh.
🌞 Everyone Deserves Salchipapas
The last time I visited my grandkids — who aren’t exactly babies anymore but still small enough to make a mess at the table — I made this recipe for them. It’s easy to eat, fun to grab with tiny hands, and full of flavor they loved right away. Watching them enjoy it, reminded me why I love simple, homemade food like this.
And for all the busy moms out there — this one’s a lifesaver. It’s quick, satisfying, and gives you those few extra minutes to breathe while still putting something homemade and comforting on the table.
If you try this recipe, share your photos and stories with me — I love seeing your versions and hearing how your little ones (or big ones!) enjoy it.
Besitos,
Mara
Salchipapas Recipe
Equipment
- 1 baking sheet
- 1 kitchen towel or paper towels
- 1 Cutting board and knife
- 1 measuring spoons and cups
Ingredients
- 3 potatoes
- ¼ cup oil
- 1 tablespoon complete seasoning
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 8 hot dogs
Instructions
- Place a baking sheet inside the oven and set it to 425°F (220°C). Let it preheat while you peel the potatoes.
- Slice the peeled potatoes lengthwise, then cut them into thin strips, keeping them as even as possible so they cook and crisp up evenly.
- Place the potatoes in a bowl, cover with water, and rinse until the water runs clear. This removes the starch and helps them get extra crispy. Let them soak while you prepare the hot dogs.
- Cut the hot dogs into even rounds and set aside. You can use beef, chicken, turkey, or vegan — whatever you prefer.
- Drain the water and pat the fries completely dry with a clean kitchen towel. If they’re still wet, the oil won’t stick and they’ll steam instead of crisping.
- Place the fries on a cool baking sheet (not the one heating in the oven). Drizzle with oil and mix well with your hands or a spatula until every fry is lightly coated.
- Sprinkle Badia Complete Seasoning, paprika, black pepper, and salt evenly over the potatoes. Massage gently to coat every piece.
- Carefully remove the preheated baking sheet from the oven and transfer the seasoned fries onto it. Spread them in a single layer and bake for 20 minutes.
- After 20 minutes, add the hot dogs to one side of the tray and bake for another 15–20 minutes, until everything is crispy and golden.
- Once done, mix the fries and hot dogs together. Serve on a round plate and drizzle Salsa Rosada generously on top.
Video
Notes
- Cut evenly: This helps the fries bake and crisp up perfectly.
- Flip halfway: Turn the fries halfway through baking so they brown evenly on all sides.
- Air fryer option: 15–18 minutes at 400°F (200°C), shaking the basket halfway.
- Storage: Keep leftovers refrigerated in a sealed container and reheat in the oven or air fryer to bring back the crisp.
- Serve immediately: Salchipapas taste best right out of the oven, with plenty of Salsa Rosada on top.
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