Get a large baking sheet and place a piece of parchment paper on it to keep your baking sheet from getting trashed.
Line up strips of bacon side by side, slightly overlapping until you fill the whole pan in one single layer.
Put the pan into the oven and bake for 15 minutes. After 15 minutes you can carefully drain off the liquid bacon fat and save it for frying spinach and mixing into mayonnaise.
Pop the bacon back into the oven and keep on cooking it until it is really crispy.
Now transfer the hot bacon to a parchment paper lined plate or leave it to rest on a wire rack until it is nice and cool and dry to the touch. The dryer you can get the bacon now, the fluffier and dustier your bacon dust will be. But even if your bacon is quite fatty and greasy, it will still make excellent bacon paste, which is just as lovely and versatile as bacon powder.
Once the bacon is dried out, the next step is to pulverize it. If you have a spice grinder you can do it in small batches, but if your bacon is at all greasy it will leave quite a lingering bacon film in the spice mixer for a long time to come.
I prefer the food processor method, especially since it is better to make a large batch. Process the crispy bacon pieces until they form a fine powder. If the mixture is grease and comes out like a paste, you can either keep it like that or spread it out on paper towel until it loses it's greasiness, but even if it's bacon paste you can still mix it into mayonnaise and spread it on toast.
Now you can harness the magic of bacon any time you want.