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).
