Place an oven-safe cooling rack in the same size baking sheet.
Arrange the bacon strips in a single layer on the rack, taking care not to overlap.
Bake for 20-22 minutes in the middle rack, depending on the thickness of the bacon.
Transfer bacon to a plate lined with paper towels and pat dry to absorb any excess fat. Allow bacon to cool. See notes on how to collect bacon grease.
Working in batches, stack the cooked bacon strips directly on top of each other. Cut the strips in half lengthwise, then crosswise into chunks.
Continue cutting them until you have the desired size of the bacon crumbles.
Alternatively, you may transfer bacon to a food processor and pulse into smaller pieces.
Transfer to a jar and store in the refrigerator until ready to use. May be kept stored in the refrigerator for up to two weeks.
To double the recipe: Make sure you have two sheets and two oven-safe cooling racks available (this comes in complete 2 sets). When baking, place one sheet on the top rack and the other on the middle. Swap the sheets midway through cooking. To collect bacon grease from the pan: tilt the pan over a jar with a small sieve to catch small bits (optional). The bacon grease will collect at the corner of the pan and drip down into the jar. Be sure to do this while the pan is still hot but take extra caution as it will be hot - use an oven mit!
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.