Garlic Parmesan Bacon Knots by
These bacon knots are super easy and a great snack. We probably make them at least 2+ times a week.
Ingredients
bacon
Italian seasoning (or Basil & Oregano)
garlic powder
red pepper flakes
shredded parmesan
Instructions
1. Preheat oven to 425. Line a baking sheet (I always use my largest one.) with parchment paper. I recommend using enough parchment paper to create a "lip" on all sides. After all, bacon creates bacon grease, and if you give a good 1" lip on all sides, the grease will stay on the parchment paper (instead of the baking pan) and cleanup is much easier.
2. Separate the bacon into individual slices. Tie each slice of bacon into a double knot (triple knot if you can). If there is "excess" bacon ribbon after the double knot, I either tie another knot or wrap the rest of the bacon around the double knot. Place each knot on the parchment-covered baking sheet. Once all knots are tied and on the baking sheet, sprinkle garlic powder, then Italian seasoning (or basil and oregano - really makes no difference - whatever you have on hand; after all, Italian seasoning is predominantly basil and oregano...). Finally, sprinkle red pepper flakes on the bacon.
3. Bake for 22 minutes plus. I always start at 22 minutes, and then check it. You want the bacon predominantly cooked, so if it still looks a bit raw, cook a bit longer (I tend to add 2-4 minutes at a time until I feel that the bacon is less pink.).
4. Remove from oven and sop grease. I recommend taking a pair of tongs (you don't want to do this with your fingers) and dabbing with paper towels. I often will use the tongs to move the bacon knots off to one side of the baking pan so I can pull up as much grease as possible. Return the knots to a spaced position on the tray and place "piles" of shredded parmesan on top of each knot.
5. Bake for an additional 7+ minutes (usually, 7 minutes is sufficient - measure by the cheese). Sop grease again with paper towel, and allow to cool for 2-3 minutes. After they have cooled for a few minutes, I like to put them on paper towels to further remove grease. The baked cheese that melts off into the pan turns into a crunchy yummy treat, so I would encourage you not to discard... :)
2. Separate the bacon into individual slices. Tie each slice of bacon into a double knot (triple knot if you can). If there is "excess" bacon ribbon after the double knot, I either tie another knot or wrap the rest of the bacon around the double knot. Place each knot on the parchment-covered baking sheet. Once all knots are tied and on the baking sheet, sprinkle garlic powder, then Italian seasoning (or basil and oregano - really makes no difference - whatever you have on hand; after all, Italian seasoning is predominantly basil and oregano...). Finally, sprinkle red pepper flakes on the bacon.
3. Bake for 22 minutes plus. I always start at 22 minutes, and then check it. You want the bacon predominantly cooked, so if it still looks a bit raw, cook a bit longer (I tend to add 2-4 minutes at a time until I feel that the bacon is less pink.).
4. Remove from oven and sop grease. I recommend taking a pair of tongs (you don't want to do this with your fingers) and dabbing with paper towels. I often will use the tongs to move the bacon knots off to one side of the baking pan so I can pull up as much grease as possible. Return the knots to a spaced position on the tray and place "piles" of shredded parmesan on top of each knot.
5. Bake for an additional 7+ minutes (usually, 7 minutes is sufficient - measure by the cheese). Sop grease again with paper towel, and allow to cool for 2-3 minutes. After they have cooled for a few minutes, I like to put them on paper towels to further remove grease. The baked cheese that melts off into the pan turns into a crunchy yummy treat, so I would encourage you not to discard... :)