Type what you have

Ingredients

• ✓ bacon
• french fry
• cheddar cheese
• ranch dressing

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble.
3. 3 Spread fries in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven until golden brown and crisp, 15 to 20 minutes.
5. 5 Remove fries from the oven. Turn on the broiler to high.
6. 6 Sprinkle fries with Cheddar cheese and crumbled bacon.
7. 7 Broil under the preheated broiler until cheese melted, 1 to 2 minutes. Serve with ranch dressing.

By Quincie Ingram

Ingredients

• ✓ bacon
• popcorn
• white sugar
• butter
• salt
• water
• butter

Instructions

1. 1 Cook bacon in a pan over medium heat until all the fat has rendered out, and all the pieces are well browned and crisp, 5 to 7 minutes. Transfer into a strainer set over a bowl to catch the excess grease. Let bacon cool to room temperature.
2. 2 Place popcorn in a large mixing bowl. Add cooled bacon and mix lightly until evenly distributed. Set aside until needed.
3. 3 Pour white sugar into a small saucepan and set over medium heat. As soon as the sugar begins to melt and turn clear around the edges, carefully shake and swirl the pan. Do not try to stir the sugar with a utensil! Just occasionally shake and swirl the pan, which will mix the still granulated sugar into the melted sugar.
4. 4 When almost all the sugar is melted, and the mixture is turning a light amber color, reduce the heat to low.
5. 5 Once all the sugar is melted, turn off the heat, and add cold butter cubes to the pan all at once. Carefully shake and swirl the pan until the butter melts into the sugar. Do not use a whisk yet.
6. 6 Add water and salt and use a whisk to mix until a smooth, thin caramel sauce forms. Some of the sugar may temporarily harden when you add the water, but just keep whisking until everything dissolves and you've achieved a smooth sauce. If it's not melting, turn the heat on low, and continue until it does.
7. 7 Remove from heat and quickly, but carefully, drizzle caramel sauce over the bacon and popcorn while tossing with a lightly buttered spatula. Continue tossing until the popcorn is evenly coated with the caramel.
8. 8 Lightly butter your hands, and as soon as the mixture has cooled down enough to stick together, form it into balls. Don't squeeze the balls too hard as you form them, or you will compress the popcorn and it will not be as light in texture. Transfer balls to a pan to cool completely.

By John Mitzewich

Ingredients

• ✓ bacon
• cooking spray
• steak fry
• seasoned salt

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C). Spray a large baking sheet with cooking spray.
2. 2 Wrap half a bacon slice around each French fry and place seam side-down on the baking sheet about 1-inch apart.
3. 3 Bake in the preheated oven until bacon is browned and crisp, about 30 minutes. Remove from oven and sprinkle with seasoned salt. Transfer to serving plate.

By Christopher Nance-Boykin

Ingredients

• ✓ bacon
• shrimp
• monterey jack cheese
• jalapeno pepper
• cajun seasoning
• skewer

Instructions

1. 1 Preheat a grill for high heat. Soak skewers in water.
2. 2 Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
3. 3 Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

By Britney583

Ingredients

• ✓ bacon
• cheddar cheese
• water chestnut
• celery
• mayonnaise
• carrot
• chive
• popcorn

Instructions

1. 1 Gather the ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 Combine 1 cup Cheddar cheese, water chestnuts, celery, mayonnaise, 1/2 cup bacon, carrots, and chives together in a large bowl; mix well.
4. 4 Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon; serve immediately.
5. 5 Enjoy!

By Paula

Ingredients

• ✓ bacon
• maple syrup
• popcorn
• crispy rice cereal
• wheat cereal
• peanut
• pretzel stick
• butter
• brown sugar
• corn syrup
• salt
• vanilla extract
• baking soda

Instructions

1. 1 Line a baking sheet with aluminum foil.
2. 2 Arrange bacon slices close together and slightly overlapping onto the prepared baking sheet. Drizzle bacon slices evenly with maple syrup.
3. 3 Place the baking sheet in the cold oven; set temperature to 400 degrees F (200 degrees C). Bake until bacon is crisp, about 20 minutes.
4. 4 Transfer bacon slices to a paper towel-lined plate to cool. Crumble cooled bacon.
5. 5 Reduce oven temperature to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil.
6. 6 Lightly mix popcorn, rice cereal, wheat cereal, peanuts, pretzels, and crumbled bacon together in a large bowl. Transfer to the prepared baking sheets.
7. 7 Melt butter in a saucepan over medium heat; mix brown sugar, corn syrup, and salt into the melted butter. Cook, stirring constantly, until mixture begins to boil. Boil mixture, without stirring, for 4 minutes.
8. 8 Place popcorn mixture in the preheated oven to warm.
9. 9 Remove the butter mixture from heat and mix in vanilla extract and baking soda until caramel begins to foam. Drizzle caramel in a thin stream over popcorn mixture, tossing to evenly coat.
10. 10 Bake caramel corn in the oven, stirring every 15 minutes, until caramel coating is set, 1 hour. Let caramel corn cool completely before breaking into pieces.

By AirForceFun

Ingredients

• ✓ bacon
• butter
• icing sugar
• salt
• chive
• all-purpose flour
• rice flour
• maple syrup

Instructions

1. 1 Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
2. 2 Add the bacon and chives; mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined.
3. 3 Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
4. 4 Preheat oven to 325 degrees F (160 degrees C).
5. 5 Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.
6. 6 Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ bacon
• cauliflower
• green onion
• salt
• black pepper
• all-purpose flour
• milk
• egg
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
2. 2 Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

By mumof2

Ingredients

• ✓ bacon
• cooking spray
• avocado
• egg
• kosher salt
• black pepper
• parmesan cheese
• chive
• paprika
• hot sauce

Instructions

1. 1 Preheat oven to 425 degrees F. Spray baking sheet or glass baking pan with cooking spray.
2. 2 Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs.
3. 3 Place avocados flesh-side up on prepared baking sheet or glass pan.
4. 4 Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper.
5. 5 Bake for 15 to 18 minutes, or until eggs are desired temperature.
6. 6 Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.

By Farmland

Ingredients

• ✓ bacon
• olive oil
• garlic
• spinach
• chicken breast
• ricotta cheese
• parmesan cheese
• garlic salt
• onion powder
• italian seasoning
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.
3. 3 Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.
4. 4 Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.
5. 5 Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

By Kitty KaBoom

Ingredients

• ✓ bacon
• cooking spray
• banana
• vanilla extract
• banana extract
• whiskey
• honey liqueur
• butter
• white sugar
• egg
• bacon drippings
• all-purpose flour
• baking soda
• salt
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray.
2. 2 Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture.
3. 3 Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl; beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes.

By HappyAZGirl

Ingredients

• ✓ bacon
• onion
• collard green
• chicken stock
• cayenne pepper
• red wine vinegar

Instructions

1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

Ingredients

• ✓ bacon
• collard green
• olive oil
• onion
• sea salt
• garlic

Instructions

1. 1 Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
2. 2 Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.

By Paleo

Ingredients

• ✓ bacon
• onion
• green bell pepper
• cilantro
• garlic
• bay leaf
• black bean
• chicken broth
• vinegar
• salt
• black pepper
• hot sauce

Instructions

1. 1 Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
2. 2 Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

By TYLOR9

Ingredients

• ✓ bacon
• black bean
• water
• olive oil
• garlic
• onion
• tomato
• carrot
• parsley
• salt
• pepper

Instructions

1. 1 Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
2. 2 Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
3. 3 Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
4. 4 Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

By Marlies Monika

Ingredients

• ✓ bacon
• beef tongue
• water
• black bean
• chipped beef
• chourico
• vegetable oil
• garlic
• onion
• jalapeno pepper
• tomato
• salt
• cayenne pepper
• orange

Instructions

1. 1 Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
2. 2 Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. 3 When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. 4 Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
5. 5 Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6. 6 To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

By librarylady

Ingredients

• ✓ bacon
• olive oil
• onion
• green onion
• garlic
• black bean
• ham hock
• ham
• bay leaf
• coriander
• salt
• pepper
• cilantro
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes.
3. 3 Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
4. 4 While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion.
5. 5 Cover with water and simmer until meat pulls off of the bone easily, about 1 hour.
6. 6 Drain and add to beans. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
7. 7 Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.
8. 8 Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.
9. 9 Stir in chopped cilantro and parsley just before serving.

By L Ireland

Ingredients

• ✓ bacon
• onion
• jalapeno pepper
• garlic
• water
• chicken broth
• black bean
• red wine vinegar
• sazon seasoning
• cumin
• oregano
• bay leaf
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
2. 2 Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
4. 4 Serve beans with a wedge of fresh lime and garnish with cilantro.

By lutzflcat

Ingredients

• ✓ bacon
• ✓ bacon
• parsley
• onion
• garlic
• vegetable oil
• pig tail
• pig ear
• pork belly
• spicy sausage
• smoked sausage
• pig's foot
• pork ribs
• beef
• black pepper
• salt
• bay leaf
• black bean
• water

Instructions

1. 1 Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
2. 2 Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
3. 3 Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
4. 4 Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
5. 5 Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

By GraçaRibeiro

Ingredients

• ✓ bacon
• orange zest
• parsley
• bread crumb
• olive oil
• parsley
• black pepper
• salt
• cayenne pepper
• coriander
• cumin
• garlic
• onion
• sausage
• linguica sausage
• pork chop
• bay leaf
• beef
• water
• black bean

Instructions

1. 1 Make the stew: Place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight. Drain beans.
2. 2 Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
3. 3 Stir chopped dried beef into the pot. Add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.
4. 4 Meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove meats, reserving accumulated fat in the skillet. Slice Italian sausage into chunks.
5. 5 Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper. Add parsley; cook and stir until wilted, about 2 minutes.
6. 6 Stir onion-spice mixture into the pot with the beans. Add bacon, both sausages, and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
7. 7 Meanwhile, make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.
8. 8 When beans are cooked, discard bones. Ladle stew into bowls and top with the toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ bacon
• vegetable oil
• water
• masa harina
• salt
• garlic
• monterey jack cheese
• green bell pepper
• tomato
• red pepper flakes
• oregano
• scallion
• white vinegar
• carrot
• cabbage
• salt
• chicken bouillon
• garlic
• onion
• green bell pepper
• cilantro
• water
• tomato sauce

Instructions

1. 1 Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
2. 2 Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
3. 3 Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
5. 5 Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
6. 6 Heat 1/2 cup oil a large skillet over medium-high heat.
7. 7 Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
8. 8 Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

By ZZ

Ingredients

• ✓ bacon

Instructions

1. 1 Preheat an outdoor grill for medium-low heat.
2. 2 Line a large rimmed baking sheet with aluminum foil. Place a cooling rack on top. Place bacon on rack, making sure no pieces are overlapping.
3. 3 Place baking sheet on the grill grate, close the lid, and cook bacon until crispy or desired doneness, around 12 minutes. Transfer bacon to a paper towel-lined plate to absorb excess grease.

By Soup Loving Nicole

Ingredients

• ✓ bacon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Add bacon slices in a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes. Flip and continue baking until crispy, about 10 more minutes.

By Ang Avers

Ingredients

• ✓ bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place bacon slices, one next to the other, on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes.
3. 3 Remove from the oven to flip bacon slices with kitchen tongs and then return to the oven.
4. 4 Bake until crispy, 15 to 20 minutes more. Thinner slices will need less time, about 20 minutes total. Drain on a plate lined with paper towels.
5. 5 Enjoy!

By barbara

Ingredients

• ✓ bacon

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Lay bacon in the air fryer basket in a single layer; some overlap is okay.
3. 3 Fry for 8 minutes. Flip and continue cooking until bacon is crisp, about 7 minutes more.
4. 4 Transfer cooked bacon to a plate lined with paper towels to soak up excess grease.

By Tammy Ritterskamp

Ingredients

• ✓ bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange the bacon in a single layer on the prepared sheet with the edges touching or slightly overlapping.
3. 3 Bake in the preheated oven to desired degree of doneness, 10 to 15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate.

By JOYCE

Ingredients

• ✓ bacon

Instructions

1. 1 Line a large baking sheet with 2 sheets aluminum foil, making sure the sheet is completely covered.
2. 2 Arrange bacon strips 1/2-inch apart on the prepared baking sheet. Place in the cold oven.
3. 3 Heat the oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
4. 4 Transfer cooked bacon to a paper towel-lined plate. Let cool for 5 minutes for bacon to crisp.

By Joseph

Ingredients

• ✓ bacon

Instructions

1. 1 Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
2. 2 Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

By Holly Thompson Howell

Ingredients

• ✓ bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Arrange bacon strips on the baking rack.
3. 3 Bake in the preheated oven until crispy, 15 to 20 minutes.

By WCFranck

Ingredients

• ✓ bacon
• aluminum foil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking.
3. 3 Place bacon side by side on the ridged foil.
4. 4 Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes.

By John Mitzewich