Crispy Bacon Chips

Instructions

1. Preheat oven. Set to 200°C (400°F). Line a baking sheet with parchment paper or foil.

2. Cut the bacon. Slice bacon strips into 2.5cm (1 inch) pieces for chip-sized bites. For smaller chips, cut into squares.

3. Arrange. Spread bacon pieces in a single layer on the baking sheet. Don’t overlap.

4. Bake. Cook for 15-20 minutes until deep golden and very crispy. Watch carefully near the end—they go from perfect to burnt quickly.

5. Drain and cool. Transfer to a paper towel-lined plate. They’ll crisp up even more as they cool.

Uses

• Snack — Eat straight from the plate
• Topping — Sprinkle on salads, eggs, or soups
• Nachos — Top cheese crisps for bacon nachos
• Fat bombs — Dip in cream cheese or guacamole

Storage

• Room temperature: 3-4 days in an airtight container
• Refrigerate for up to a week
• Re-crisp in oven at 175°C (350°F) for 2-3 minutes if needed

Notes

• Thick-cut bacon works best—thin bacon can burn
• Save the bacon fat for cooking
• No need to flip—oven does the work
• Quality bacon makes all the difference