It’s hands-off, scalable, and foolproof—ideal for feeding a crowd or meal prepping. The overnight chill firms the fat, ensuring even rendering, while the flour crust prevents sticking and adds a subtle, savory depth. Bonus: no splatter, no smoke alarm, and zero flipping until the final minutes.
Perfect for:
Brunch spreads, burger toppings, salad garnishes, or solo indulgence with toast and coffee.
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.
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