Preheat the oven to 120°C / 250°F / Gas Mark ½ and line a baking tray with baking paper.
Place the bacon in a large, heavy-based saucepan and add just enough water to completely coat the bottom of the pan. Cook over a medium-high heat until the water has evaporated. Reduce the heat to medium and cook until the bacon is crisp (about 10 minutes - no need to turn). Remove the bacon and place in a strainer over the pan to drain all the fat. When cool, break the bacon into bits and retain the fat
Combine the remaining ingredients in a big bowl. Add the bacon bits and stir in ¼ cup of the bacon fat (if you don’t have enough, top it up with melted coconut oil). Spread the mixture over the prepared baking tray and bake for 20-25 minutes, until golden, stirring after 10 minutes.
Recipe Note
Store any leftover bacon fat in a sealed glass jar in the fridge and use it instead of cooking oil. It will keep for one month.
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