Sheet-Pan Crispy Rice with Bacon Lets Your Oven Do Allllll the Work

If I had a band, we'd be called The Crispy Bits. We'd all wear our hair in gelled-up spikes (Aaron's Party-style) and we'd dress in studded pant suits. Our concerts would sell out immediately—so long as we kept it under wraps that I was lip-syncing—each time tickets went on sale, because everybody loves the crispy bits.

And for good reason. The crispy bits are textural magic, a welcome foil to any soft or squishy elements of a dish. Often (like with the brownie edges, or the top peaks of sheet-pan mac and cheese) they're jam-packed with flavor, which I like to think is because they've had much of their extra moisture sucked out and only the salty or sugary, flavor-y parts remain. (Please don't fact-check that "science.")

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