1poundbacon**this recipe can be doubled or cut in half
Preheat the oven to 400 degrees. Line a rimmed cookie sheet with foil and place a wire cooling rack on the cooking sheet.
Lay bacon evenly across the baking rack, so that it is not overlapping. Overlapped bacon will not cook evenly.
Bake for 12 minutes and check. If the bacon has not reached your desired crispiness, return to the oven for 3-8 minutes. I find for my oven and for crispy, yet not burnt bacon, I need to plan for 18 minutes.
Once baked, transfer the baked bacon to a plate lined with paper towels to absorb extra grease.
Allow to cool and serve as desired.
Baking bacon using a broiler pan: If you do not have an oven-safe cooking rack to place on a baking sheet, use a broiler pan and flip the bacon halfway through the baking time. Prevent uneven baking: If your oven bakes unevenly, rotate your pan halfway through cooking.Discarding Grease: The correct method for discarding grease is to carefully pour the cooled grease into a metal can or glass jar before discarding it in the trash. Do not pour down the drain. Storage: Store the cooled bacon in an airtight container for up to 5 days in the refrigerator. To freeze cooked bacon, layer cooled bacon in between wax paper or parchment paper and freeze in a freezer storage bag. The wax paper will keep the bacon strips from all freezing together, so you can pull out just what you need. Cooked bacon can be stored for up to 3 months in the freezer. Reheat by placing the bacon on a plate lined with paper towels. Cover with an additional paper towel and microwave for 30 seconds to 1 minute.