Of course! Forget everything you thought you knew about cooking bacon. This isn’t just a method; it’s a revelation that will give you the crispiest, most evenly cooked, and flat bacon of your life. Say goodbye to greasy splatter, curled-up strips, and burnt ends.
The secret? Bake it on a rack.
The Ultimate Oven-Baked Crispy Bacon
This method is hands-off, mess-free, and delivers perfect results every single time.
Why This Method is a Game-Changer
· Maximum Crispness: The hot air circulates all around the bacon, rendering fat and crisping it evenly.
· No Curling: The bacon lays flat on the rack, resulting in beautiful, straight strips.
· No Mess: All the grease drips away onto the sheet pan, so the bacon isn’t sitting and frying in its own fat.
· Perfectly Even Cooking: No more burnt ends and flabby centers. Every inch is equally crispy.
· Hands-Off: You can make a whole pound at once without standing over a splattering pan.
Ingredients & Equipment
· Bacon: As much as you want! (Thick-cut works amazingly well here)
· Equipment:
· A rimmed baking sheet (like a half-sheet pan)
· A wire cooling rack that fits inside the baking sheet
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C). This hot temperature is key for crispiness.
- Arrange the Bacon: Place the wire rack inside the rimmed baking sheet. Arrange the bacon strips in a single layer on the rack, ensuring they don’t overlap.
- Bake to Perfection: Place the baking sheet in the preheated oven.
· For standard bacon: Bake for 15-20 minutes.
· For thick-cut bacon: Bake for 20-25 minutes.
· No need to flip it! The rack does all the work. - Check for Doneness: The bacon is done when it’s a deep golden brown and crispy. Cooking time can vary based on thickness and brand, so start checking near the end.
- Drain and Serve: Immediately remove the bacon from the oven. Use tongs to transfer the strips from the rack to a plate lined with paper towels to absorb any residual grease. It will crisp up even more as it cools.
Pro Tips for Next-Level Bacon
· For Easier Cleanup: Line your baking sheet with aluminum foil or parchment paper before placing the rack on top. The grease will catch on the foil, making cleanup a breeze.
· Add Flavor (Before Baking):
· Candied Bacon: Brush strips lightly with maple syrup and sprinkle with freshly cracked black pepper.
· Spicy Bacon: Sprinkle with brown sugar and a pinch of cayenne pepper or chili powder.
· Savory Bacon: Give it a light sprinkle of garlic powder or smoked paprika.
· Don’t Crowd the Pan: If you’re making a lot, use two sheets. Overcrowding will steam the bacon instead of crisping it.
· Save the Bacon Fat! Once the grease on the baking sheet cools slightly, carefully pour it through a fine-mesh strainer into a jar. It’s liquid gold for frying eggs, potatoes, or sautéing vegetables.
Why This Beats the Frying Pan
Method Crispiness Evenness Mess Hands-On Time
Frying Pan Inconsistent Poor (curls up) High Splatter High
Oven on Rack Perfect & Even Perfect (lays flat) Very Low Very Low
Enjoy your perfectly crispy, life-changing bacon! You’ll never go back to the old way again.