Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Seriously Crispy Bacon
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- Level: Easy
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 348
- Total Fat
- 32 g
- Saturated Fat
- 11 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 56 mg
- Sodium
- 639 mg
Who doesn’t want perfectly crisp bacon? The trick in this recipe is dusting the slices with Wondra flour before baking them. Perfectly crisp bacon every time! And no greasy mess.
- Level: Easy
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 348
- Total Fat
- 32 g
- Saturated Fat
- 11 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 56 mg
- Sodium
- 639 mg
Ingredients
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Directions
- 12 ounces thick-cut bacon (see note)
- 2 tablespoons Wondra flour
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Arrange the bacon in one layer on a board. Put one tablespoon of the flour in a fine-meshed sieve and dust the bacon lightly and as evenly as possible with the flour. Turn the bacon and dust the other side with one more tablespoon of flour.
- Transfer each slice of bacon, shaking off any excess flour, to the prepared baking sheet, placing them in one layer very close to each other. Bake for 12 minutes. With metal tongs, turn each strip of bacon and bake for another 5 to 10 minutes, until nicely browned. Transfer the bacon to a cooling rack. Serve warm or at room temperature.
Cook’s Note
Choose bacon that is cut thicker than the usual grocery store brands, such as Nodine’s Applewood Smoked or D’Artagnan.
