Thrilling Bakon™ fries in its own fat, just like pork bacon. You can cook it in a skillet, bake it on a pan in  an oven or use an air fryer.  Just don't microwave it please. 

Skillet method - Simply fry in a non-stick skillet over medium to medium-low heat for about 5 to 7 minutes per side.  All meat and meat-like foods can stick to a skillet at first, but just wait and don't try to turn it yet.  Bakon will release on its own without any coaxing or rough prodding from you.  Once Bakon has decided to release itself (you'll see it has shrunk a bit and a bit of fat has been cooked out) you can flip it easily.  As it cooks along on the next side you can tell if its done to your liking by lifting it with a fork.  Limp bacon that droops across the fork is not done yet.  A gentle eyebrow arch will provide a chewy and crunchy Bakon, and a ruler straight piece will be very crispy with little chewiness.

Oven method - Place parchment in your pan if you don't like unnecessary clean up and then place as many strips on as wish.  Set the oven to 350-375 degrees and wait for 15-20 minutes.  Every oven cooks a bit differently so test it now and then and you will learn how many minutes are good in your oven.  No need to turn the strips.  Simply lift and look for a gentle curve or even less of a curve as described above in skillet method to determine when done to your liking.