Ingredients
1 to 2 lbs. sliced uncured bacon (10-14 slices fit on one of my baking sheets)
Directions
Preheat the oven to 400°F. Arrange a rack in the lower third of the oven and heat to 400°F. If you're cooking 2 sheets of bacon, position a second rack in the top third of the oven.
Arrange the bacon on a baking sheet. Lay the bacon on the baking sheet(s) in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking.
Bake the bacon. Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Using paper towels, mop up the bacon grease as needed so the bacon isn't totally submerged in grease.
Transfer the bacon to a plate lined with paper towels. Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately.
Clean up: Discard any excess grease and soak the pan(s) in water for easy cleanup.
Recipe Notes
Even crispier bacon: For even crispier bacon, fit a metal rack over the foil-lined baking sheet and lay the raw bacon on the rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.
Storage: Refrigerate leftover bacon for 1 week or freeze it for up to 3 months; warm the bacon in the microwave before serving.
Nutrition Facts
| Servings 6.0 2 slices | |
| Amount Per Serving | |
| calories 90 | |
| % Daily Value * | |
| Total Fat 6 g | 9 % |
| Saturated Fat 2 g | 10 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 25 mg | 8 % |
| Sodium 300 mg | 13 % |
| Potassium 58 mg | 2 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars 0 g | |
| Protein 10 g | 20 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 0 % |
| Iron | 2 % |
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