Bacon done right is one of life's simple pleasures, and this oven-baked version delivers that deeply savory, shatteringly crisp result every single time. The key detail here is sourcing thick-cut strips with no added sugar ā a small label-reading step that makes all the difference when you're avoiding ingredients that can feed yeast overgrowth. Smoked paprika and black pepper bring just enough warmth and depth without any sweeteners or problematic additives sneaking in. Baking on a wire rack lets the fat render evenly underneath, so every strip comes out firm and golden rather than greasy or chewy. The method is almost entirely hands-off ā you season, slide the pan into the oven, and let the heat do the work. Serves 4, and honestly, it disappears fast enough that doubling the batch is never a bad idea.
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Preheat the oven to 400Ā°F (205Ā°C). Set a wire rack inside a rimmed baking sheet.
Lay the bacon strips in a single layer on the wire rack, leaving a small gap between each strip. Sprinkle evenly with the black pepper and smoked paprika.
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