Prep: Line a rimmed baking sheet with parchment paper. Place the 8 strips of bacon flat on the parchment paper, evenly spaced so they aren’t touching.

Bake: Place the baking sheet into a COLD oven, THEN turn the oven to 375F degrees. Bake for 22-25 minutes, keeping an eye on the bacon at the end. Remove from the oven when the bacon is bubbling and *slightly* browner than you’d prefer when eating bacon plain. Baking time will depend on the thickness of your bacon and how crispy you like your bacon. Place the bacon on a plate lined with a paper towel to catch extra grease. Let the bacon cool for 5-10 minutes before cutting.

Cut: After the bacon has cooled, it should be crisp and firm. Stack the bacon on a cutting board and chop with sharp knife until your bacon bits are as small as you prefer.

Store: Keep bacon bits in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Prep & cut: Remove the raw bacon from packaging and lay in on a large cutting board, keeping it stacked as it was in the package. With a sharp knife, cut the strips up and down, then side to side. Continue to cut the bacon until it’s in small bits 1/2 inch or less on each side.

Cook: Heat a deep skillet or Dutch Oven over medium heat. When hot, add the raw bacon pieces. Cook for 8-12 minutes, stirring occasionally, until the bits are completely browned and bubbly. Remove from heat and remove the bacon bits from the pan into a bowl lined with a paper towel to catch extra grease.

Store: Keep bacon bits in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.