Seems I will be studying parchment paper today, thanks againOK here's the deal - check the temperature rating of your parchment paper, it varies, some are higher than others. But all of them are usually rated for at least 350F. So you could try baking the bacon a little longer at the lower temp and probably get similar results, as I believe that the fat content of the bacon will slow it from drying out before it browns. But I haven't ever baked bacon.
I bake bread all the time with parchment paper. I have a type rated for 428F and often am baking at 425F temp, with no problems.
Note: parchment paper is called that because of how it looks and behaves, but it is not really parchment paper. It is a wood-pulp paper coated (one or both sides) with what is supposed to be high-grade food-safe silicon coating. I buy a type manufactured in Europe for that reason.