1poundbacon**this recipe can be doubled or cut in half
Instructions
Preheat the oven to 400℉. Line a rimmed cookie sheet with foil and fit a metal baking rack onto cooking sheet.
Lay the strips of bacon evenly across the rack so that it is not overlapping. Overlapped bacon will not cook evenly.
Place the bacon into the oven and bake for 12 minutes. Check on the bacon, 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 the bacon has baked, transfer it to a plate lined with paper towels to absorb the extra grease.
Allow to cool and serve as desired.
Video
Notes
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.