Line a rimmed baking sheet with fresh parchment paper to prevent sticking and simplify cleanup.
Preheat your oven to 4006F (2006C), positioning the rack in the middle for even heat distribution.
Remove the bacon strips from the refrigerator, transferring them carefully onto the prepared baking sheet in a single layer without overlapping; this ensures each strip crisps evenly.
Place the baking sheet in the oven and bake for 15 to 20 minutes, depending on your desired level of crispness, without flipping to maintain the flour coating that forms the crisp lattice.
In the final 2 minutes, you may flip the bacon if you want extra even browning, but it is optional since the flour coating minimizes sticking and curling.
Once golden and crisp, remove the bacon from the oven and transfer it to a paper towel-lined plate to absorb any excess fat.
Serve immediately for the best texture, or let cool slightly before storing.
Variations
Use rice flour instead of all-purpose flour for a gluten-free version; it maintains crispness without burning as easily.
For a smoky flavor, sprinkle a pinch of smoked paprika or cayenne pepper over the flour before coating the bacon.
Try coating the bacon with a very light dusting of cornstarch mixed with the flour to add an even crisper texture.
Layer bacon strips between sheets of parchment for cooking larger batches without sticking together or losing crispness.
After baking, toss the crispy bacon pieces with a little maple syrup or honey for a sweet-savory twist.
Tips
Store cooked, crispy bacon in an airtight container in the refrigerator for up to 4 days to maintain texture and flavor.
Reheat bacon in a preheated oven at 3506F (1756C) for 5 minutes to restore crispness without drying it out.
Do not skip the parchment paper step; it prevents sticking and keeps cleanup effortless.
Ensure the flour coating is very light and even—excess flour will burn and create bitter spots.
For best results, coat and refrigerate the bacon strips overnight; this firms the fat and helps the flour set into the crunchy lattice during cooking.
If you notice smoke or excessive splatter, your oven temperature may be too high or the flour layer too thick—adjust accordingly.
Use center-cut, 1/8-inch thick bacon strips rather than thick-cut or flavored varieties to achieve uniform crispness with this method.
