Line a large microwave-safe plate with 2–3 plain white paper towels labeled suitable for microwave use. Arrange the bacon in a single layer with space between strips; do not overlap. Cover loosely with one additional suitable paper towel.

Microwave on high for 3 minutes. Stay nearby and watch for scorching. Carefully remove the hot plate with oven mitts and check the bacon; hot grease can burn.

Continue microwaving in 30-second bursts, checking each time, until fully cooked and the edges are as crisp as you prefer. Four regular-cut strips often take about 4–6 minutes total, but lower wattage or thicker strips may need longer. Reposition carefully with tongs if cooking is uneven; stop immediately if there is smoke or scorching.

Let stand for 1 minute, then transfer with tongs. The strips firm as they cool. Allow the used towels and grease to cool before disposing of them. Do not pour grease down the sink.

Refrigerate within 2 hours, or 1 hour above 90°F/32°C, in a covered container at 40°F/4°C or colder. Use within 3–4 days and reheat to 165°F/74°C. For another batch, start with fresh suitable towels and a plate safe to handle.