You are going to use a baking sheet and a wire rack for a perfectly cooked bacon every time. For this method, line a rimmed baking sheet with parchment paper, place bacon on top of it, top with another sheet of parchment, then place a second tray on top before throwing it all in the oven. This technique results in extremely well-rendered and evenly browned and crisp bacon keeping it flat means the bacon is essentially shallow-frying in its own fat the whole time as well as bacon that lies completely flat.

With a wire rack, the bacon is elevated off the deck and the grease drips down and it cooks evenly with the heat getting all the way around it. If you don’t have the rack, you can still use the baking sheet and your bacon will just be fine. Line the bacon on the rack, there is nothing complicated about this. Place the tray in the oven at 350 degrees Fahrenheit for about 25 minutes and you will have the perfect bacon. You can also add flavor to your bacon by making a little base for it. Combine some maple syrup or good old pancake syrup, Dijon mustard, chili powder for a little smoke a little bourbon and mix.

You are going to base juts the top side of the bacon with that goodness. Season over with some black pepper and cook it. Once the bacon is done, place them on a paper towel to get rid of any excess grease. You can serve this bacon with pancakes or omelet, its crazy good.

Ingredients;

  • 12 slices bacon

Instructions;

  1. Adjust oven rack to center position and preheat oven to 425°F (218°C).
  2. For Crisp, Wavy Bacon: Line a 13- by an 18-inch rimmed baking sheet with aluminum foil.
  3. Arrange bacon strips on pan, overlapping as little as possible. Bake bacon for 10 minutes.
  4. Rotate pan and continue baking until bacon is as browned as you like it, 5 to 10 minutes longer for thin-cut or 10 to 15 minutes longer for thick-cut.
  5. Remove bacon from oven, transfer to a paper towel-lined plate to drain, and serve.

For Chewy-Crisp Bacon;

  1. Tear off a 13- by 30-inch piece of aluminum foil and crimp it, accordion-style, into 1-inch sections.
  2. Stretch out foil and place it on a 13- by 18-inch rimmed baking sheet, folding up edges to catch drips.
  3. Arrange bacon strips on foil, overlapping as little as possible. Bake bacon for 10 minutes.
  4. Rotate pan and continue baking until bacon is as browned as you like it, 5 to 10 minutes longer for thin-cut, or 10 to 15 minutes longer for thick-cut.
  5. Remove bacon from oven, transfer to a paper towel-lined plate to drain, and serve.

For Crisp, Flat Bacon for Sandwiches and Burgers;

  1. Line a 13- by an 18-inch rimmed baking sheet with aluminum foil and top with a sheet of parchment paper.
  2. Arrange bacon strips on a tray, overlapping as little as possible.
  3. Top with the second sheet of parchment paper; place a second baking sheet on top.
  4. Bake bacon until it’s as crisp as you like it, 25 to 30 minutes for thin-cut, or 30 to 35 minutes for thick-cut.
  5. Remove trays from the oven, carefully remove top tray using tongs and an oven mitt, transfer bacon to a paper towel-lined plate to drain, and serve.