Crispy bacon is the perfect finishing touch to many meals, from eggs on toast and potato hash to a delicious salad loaded with chicken and avocado. Cooking it until crispy and tasty is what most of us strive for, but it can seem impossible with a frying pan alone. The fat often cooks much slower than the tender part of the rasher, which is more prone to burning while you try to render the white rind.
Rizwan Asad, a food expert and founder of Chocolates & Chai, an award-winning food blog, claims to have the solution. He said: "Crispy bacon is one of those things that sounds simple but has a way of disappointing when it’s not done right. I’ve tried every method out there, and the best way to get consistently crispy bacon without the hassle of flipping, grease splatters, or uneven cooking is in the oven.
" Rizwan prefers this method because it "just works". He elaborated: "It lets the bacon cook evenly, develop a beautiful crispiness, and maintain that perfect balance between crunchy and slightly chewy in the right spots." Best of all, the food expert's approach negates the need for any added fats like oil or butter, and there are no quirky "hacks" like frying the bacon in a cold pan or water.
The food blogger said: "I recommend using thick-cut bacon. It crisps up beautifully without drying out or becoming too brittle. Thin bacon can work, but it tends to overcook too quickly or curl up.
" Ingredients One packet of bacon Greaseproof paper Baking tray Preheat the oven to 400F (.
