Line a rimmed baking sheet with foil or parchment.
Optional: Place a wire rack on top (lets fat drip away = extra crispiness).
2. Arrange Bacon
Lay bacon slices in a single layer—slight overlap is okay (they shrink!).
No need to preheat the oven!
3. Bake Low & Slow (The Secret!)
Place pan in cold oven.
Set oven to 400°F (200°C).
Bake 15–20 minutes, depending on thickness and desired crispness:
15 mins: Chewy-crisp
18 mins: Classic crisp
20+ mins: Extra crunchy
Don’t walk away near the end—bacon goes from perfect to burnt fast!
4. Drain & Serve
Transfer bacon to a paper towel-lined plate to drain.
Save the bacon fat! Pour into a jar and refrigerate—it’s liquid gold for cooking.
Serving Suggestions
Brunch: With eggs, pancakes, or avocado toast
Sandwiches: BLTs, burgers, or grilled cheese upgrades
Salads: Crumbled over Caesar or wedge salad
Sweet twist: Drizzle with maple syrup + cracked pepper while hot
Storage & Reheating Tips
Fridge: Store cooked bacon in an airtight container up to 5 days.
Freeze: Freeze in layers (with parchment between) up to 1 month.
Reheat:
Oven: 350°F for 5–8 mins
Air fryer: 360°F for 2–3 mins
Microwave: 30 seconds (but loses crispness)
Frequently Asked Questions
Q: Do I need a wire rack?
