Bacon strips (classic center-cut, ⅛-inch thick—not thick-cut or maple-glazed)
All-purpose flour (or rice flour for gluten-free; avoid whole wheat—it burns)
Parchment paper (essential—prevents sticking and simplifies cleanup)
Beeswax wrap or extra parchment (for covering)
Step-by-Step Instructions
Prep the night before:
Line a rimmed baking sheet with parchment.
Pour ¼ cup flour into a shallow bowl.
Working one strip at a time, coat bacon lightly but evenly on all sides—like dusting a cake pan. Shake gently to remove excess (a thin veil is ideal; clumps = burnt spots).
Arrange strips in a single layer on the sheet—no overlap. For multiple layers, stack with parchment between.
Cover tightly with beeswax wrap or a second sheet of parchment (tented to avoid contact). Refrigerate 4+ hours—or overnight.
Bake to perfection:
Preheat oven to 400°F (200°C). No need to adjust rack—middle position is fine.
Remove bacon from fridge. Transfer to a fresh parchment-lined baking sheet (prevents sticking from overnight moisture).
Bake 5 minutes. Flip once with tongs. Bake 4–6 minutes more—until deeply golden, edges curl slightly, and fat is clear (not white). Watch closely—the last minute makes the crisp.
Drain on a wire rack over paper towels (keeps bottom crisp—paper alone steams it).
Tips for Perfect Gravy
(Note: Bacon needs no gravy—but for a bourbon-maple glaze, simmer 2 Tbsp bourbon, 2 Tbsp maple syrup, and 1 tsp Dijon 3 minutes. Brush on hot bacon; broil 1 minute.)
Serving Suggestions
Crumbled over loaded baked potatoes or deviled eggs
Wrapped around dates stuffed with goat cheese
Chopped into carbonara or clam chowder
Paired with fried eggs and sourdough—and a quiet moment to savor it all
Storage & Make-Ahead Tips
Reheat: 5 minutes at 375°F—never microwave (soggy!).
Freeze cooked bacon: Layer cooled strips between parchment in airtight container. Thaw overnight, re-crisp as above.
Prep further ahead: Freeze raw flour-dusted bacon (unbaked) up to 1 month. Bake from frozen—add 2–3 minutes.
Frequently Asked Questions
Why flour? Won’t it taste starchy?
No—the thin coating toasts into a savory, almost nutty crust (like the edge of a good biscuit). It’s undetectable in flavor, transformative in texture.
Can I skip the overnight chill?
Short chill (1 hour) helps, but overnight yields maximum crisp and minimal curl.
Does this work with turkey bacon?
Not recommended—too lean; flour won’t adhere well, and it dries out.
Allergy Information
Contains: Pork.
Gluten-free option: Use certified GF flour (like King Arthur).
Dairy-free, nut-free, soy-free (check bacon label—some contain smoke flavoring with soy).
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