Crispy bacon is bacon cooked until it loses most of its fat and moisture and turns hard, brittle, and deeply browned. Thin slices — usually from the back or streaky cuts — are fried in a pan, grilled, or baked at high heat so that the fat renders out and the remaining protein and connective tissue set into a firm, shattering texture. As the moisture leaves, the Maillard reaction and caramelisation build the intense savoury, smoky-sweet flavour that defines the product. The result contrasts sharply with soft, chewy bacon: it snaps rather than bends. In foodservice it is valued as a garnish and topping — crumbled over salads, baked potatoes, soups, and burgers — because the crunch and concentrated flavour lift a dish with only a small amount of meat.