If you’ve poked around this site before, you may have noticed that there are a good number of appetizers with bacon. The reason for this is simple. For 11 years, I didn’t eat bacon and ever since tasting it again, I’ve been trying to make up for lost time! I can’t believe all the delicious appies I missed out on all those years!
These are a common recipe and I haven’t done anything special to change it up but in case you somehow have never tried these or if you’re like me and didn’t used to eat bacon and now do, here is an easy and fast recipe for you.
Drain a can of waterchestnuts and soak them in a bowl of soy sauce for at least 20 minutes. When you take them out, set aside the excess soy sauce for later.
Cut strips of bacon in half and wrap each waterchestnut in bacon, securing with a toothpick. Set on an old shiny baking pan. A shiny baking pan is they key to getting the bacon crispy.
You will have a few strips of bacon leftover. Put these flat on the tray. They can crisp up at the same time as your appetizers are baking and you can either munch on them as you’re cooking, or you can break them into pieces and use them to make the Better Than Bacon appies.
Before serving, pour on some of that leftover soy sauce you set aside earlier or put it in a small bowl for guests to dip into themselves.
These appetizers can be made gluten free as long as you use a gluten free soy sauce and gluten free bacon.
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- one can whole waterchestnuts
- soy sauce to cover
- 1 package bacon
- optional: toothpicks to secure
- Preheat the oven to 375°.
- Drain the waterchestnuts.
- Soak the waterchestnuts in soy sauce in a small bowl for at least 20 minutes.
- Cut bacon slices in half and wrap waterchestnut in bacon, securing with a toothpick.
- Bake on a shiny cookie tray until bacon reaches desired crispiness.
- Sprinkle with more soy sauce before serving.