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Chile Bacon Straws

If you want to add a touch of pizazz to your brunch or tailgate Bloody Mary, make a batch of bacon straws. They’re a simple, but impressive garnish to complement your other toppings such as olives, pickles and sport peppers. Add a little kick by seasoning the bacon with Tajin which is a mild Mexican red chile and lime seasoning.
10 min
30 min
Dairy-Free Gluten-Free Keto Paleo Whole30



1 Preheat the oven to 400 degrees F.

2 Wrap a bacon slice on the diagonal around each skewer, making sure to overlap the edges of the bacon so there are no gaps. Don’t wrap too tightly or else it will be difficult to remove the skewers and try to make sure each end of the bacon ends up on the same side of the skewer.

3 Place each wrapped skewer on a wire rack set over a sheet pan with the end seams down. Sprinkle the Tajin over each skewer.

4 Place in the oven and bake for about 25-30 minutes until the bacon is brown and crispy. It needs to be fully cooked to give the straws their shape. Remove from the oven and allow to cool.

5 When the straws have cooled, gently slide the skewers out of each straw, wiggling and using a twisting motion.

6 Make your favorite Bloody Mary, insert a straw, and enjoy!

Looking for a way to make a great rim for your Bloody Mary glass? Add Tajin or chile powder with a touch of salt for more heat.

To ensure it’s a working straw, be careful to overlap the bacon edges when you roll it onto the skewer.

Do not insert the straw into the beverage until ready to drink as it may weaken from the liquid. Once that occurs, feel free to enjoy it as a delicious garnish!

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