I know very few people who dislike bacon. It seems to be quite the trending food lately, and people are getting creative with things such as chocolate-covered bacon, candied bacon, and more. But I like to keep it basic.
Up until about five years ago, I used to make my bacon in a frying pan like everyone else I knew. Then one of my coworkers told me he baked his. I tried it, and I haven’t looked back.
When you fry bacon in a frying pan, it stays greasy — which I understand is appealing to some people, but not me. If you do it in the oven, the grease has a chance to drip off. By using a cooling rack on top of a baking sheet, you create room for the drippings to fall through, instead of pooling on top of the bacon. Cook it long enough, and you have perfectly crisp bacon.
Though this method takes a little longer, it is completely worth the wait.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Place a cooling rack on top of the parchment paper. If it doesn’t completely fit in the baking sheet, tilt it in. Place strips of bacon on the cooling rack.
Bake for 20 minutes, then turn bacon over using tongs. Bake for another 10 minutes, or until bacon is crisp all the way through.