Twisted Bacon

by Sabrina Snyder

Last Update: January 12, 2026

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Servings

Prep Time 5

Cook Time 27

Total Time 32

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Twisted Bacon is a new way to prepare this breakfast favorite, with each bacon slice twisted and baked to crispy perfection.

This easy recipe is just like classic Oven-Baked Bacon, but with a twist (literally). Serve this dish with your Breakfast, for a holiday brunch, or as a tasty party snack.

Sabrina’s Twisted Bacon Recipe

Twisted Bacon looks fun, which makes it great to use as a party appetizer or garnish for other dishes. As the bacon cooks, the twisted parts catch bacon grease, resulting in them becoming even crispier. The finished recipe is the perfect combination of crunchy and chewy bacon. You can serve these tasty strips in the morning on the side of Scrambled Eggs for a classic breakfast combo. Or you can put it out on a Cheese Board with other finger foods for your guests to snack on.

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Ingredients

▢ 2 pounds thick cut bacon

Instructions

Preheat oven to 375 degrees and line a baking sheet with parchment paper.
Twist each slice of bacon and place it in a row on the baking sheet 1 inch apart from the next slice.
Bake for 15 minutes, then using tongs flip each piece and bake an additional 10-12 minutes until crispy.

Nutrition

Collage with cooked bacon and title in the center

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

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