Bacon Weaves

[Shanny]

Bacon is one of the best parts of eating LCHF, and bacon weaves are a wonderfully easy way to eat it, because they can be used to make sandwiches instead of carby bread & they're sturdier than a leaf of lettuce.

Because you can make up several at once, it means you have the option of having some on hand in the fridge without having to fry bacon each time you want some.

For a basic one-serving weave, take three slices of raw bacon and cut them in half. Then take three short strips & lay them on a parchment-paper-lined jellyroll pan (important to use a shallow pan with edges) with sides touching. The next three short strips are interlaced with the first three - like a lattice - again scooched together with sides touching so they bond together during baking & won't fall apart during eating. A pound of bacon makes five or six weaves, and that is just about what fills up a jellyroll pan.

Bake these for about 15 minutes at 350° (175°C); check for doneness, and maybe flip them over to hurry up the cooking process. Baking another 10 or so minutes usually does the trick, and I then drain them on paper towels before packing them in refrigerator containers for safe-keeping so they don't get broken bouncing around in the fridge. These freeze well too, and they're a godsend if you have a houseful of company coming!

Before they get too cool & crisp, they can be shaped around a dish to obtain a bowl-shape, or folded to obtain a taco-shaped form. And of course if you want to make them bigger, go for it!