There are a lot of crazy ways to cook bacon, but there’s really only one way you should be cooking bacon — and it’s in the oven. There’s less mess, and the results are just as crispy.
There are a few exceptions to this rule. First, if it’s only you that needs bacon, it’s easier and faster to cook it in a skillet — with water if you’re smart! Second, if sautéing bacon is a step in a recipe that leads to something else being cooked in the bacon fat (like this), follow the directions. Don’t go rogue and bake instead.
However, in 80% of all breakfast scenarios, the oven method works best. Here’s how to do it:
1. Get the oven HOT.
Preheat oven to 400° and line a large baking sheet with foil. (You’ll be thankful once it’s time to do dishes.)
2. Use your cooling rack.
If you like your bacon extra crispy, put a metal cooling rack inside the baking sheet. Elevating the bacon allows the strips cook from all sides. If you like your bacon with a bit of chew, or you don’t have a cooling rack, ignore this step. Your bacon will still be amazing.
3. Bake the bacon.
Lay bacon strips in a SINGLE layer on the baking sheet. Do not let them overlap or the strips will stick together. Bake until the bacon is crispy, which will usually be about 20 minutes, depending on its thickness. Our advice: Start checking after 15 minutes because some ovens are finicky and burnt bacon is sad.
4. Drain ’em.
Per usual, drain the (very greasy) bacon slices on a paper towel-lined plate then serve immediately.
5. Save the bacon fat!
Pour grease into a mason jar (or other glass container) and store in refrigerator. Though it’s not totally necessary, saving it will feel like the best decision you’ve made all week. You can use it to cook eggs, roast vegetables, and pop popcorn!
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