You can make the crispiest bacon in your microwave that you can imagine.  I know how that sounds.  Most people believe that food in a microwave is essientially steamed, because the microwave radiation causes the water molecules to heat up by moving at a high rate of speed. Not exactly true.  The Xenon tube in a microwave does cause a sympathetic response in organic materials wich produces heat, but water isn't the only thing that reacts. 

To prove this out, take six rashers (slices) of bacon.  I like the medium slice thickness of Oscar Meyer.  Thinner bacon cooks really quickly, increasing the chance of a burn.  Thicker works.  It just takes longer. 

take a microwave safe dinner sized plate (non-metallic) and put a regular papertowel on it.  Arrange the slices like pickets in a fence.  cover those slices with another paper towel.  Microwave on high for 5 minutes and thirty seconds.  (Note: This time varies with the power of you microwave and how the beam is directed.  My nuke at the office takes 6 1/2 minutes.  The one in the kitchen takes 5 1/2.  You might try 6 minutes as a start.). If the bacon i still a bit underdone, just put it back in a nuke it some more.  I suggest 30 second increments, as this technique will overcook bacon  fairly easily. 

When the bacon is the right color, it will still be a bit bendy.  Take off of the paper towel while it is still in this bendy state.  Use tongs or a fork.  They will be hot! 

When the bacon cools, it will be crisp and crunchy.  Nothing better!

Also, you will note that the bacon drippings that have accumulated under the lower paper towel are not burned or scorched.  If you use these natural oils for flavoring or cooking, you might appreciate this feature the most.

Pura Vida!