How To Cook Bacon in the Oven
 The easiest way to cook bacon? In the oven! It’s perfectly crispy, evenly cooked, and mess-free—great for any meal or when cooking a big batch. Ingredients 12 slices bacon, preferably not thick-cut (see note) 12 slices bacon, preferably not thick-cut (see note) Instructions Preheat the oven to 400°F and set an oven rack in the middle position. For easy clean-up, line a 13 x 18-inch rimmed baking sheet with heavy-duty wide aluminum foil and so that there is some overhang on all sides (this prevents the grease from getting onto the baking sheet), then cover with a sheet of parchment paper. Lay as many slices of bacon as you'd like to cook in a single layer on the baking sheet. You should be able to fit about 12 slices (try to keep them from overlapping). Bake 14 to 18 minutes for regular bacon and 18 to 20 minutes for thick-cut bacon, carefully rotating the baking sheet from front to back about halfway through cooking. Keep an eye on the bacon towards the end of the cooking time, as you may need to add or subtract a minute or so depending on how crispy you like your bacon. Carefully remove the bacon from the oven – there will be a lot of hot grease – and, using tongs, transfer it to a paper towel-lined plate or cutting board. If you'd like to save the bacon grease for another use, strain it into a heatproof jar. Note: With this method, you can cook up to one pound of bacon on a single baking sheet. To make more than a pound, just use two baking sheets and increase the cooking time by a few minutes. Note: Most supermarkets carry regular and thick-cut bacon. Both types will work, but I prefer regular bacon for this method – it gets crispier and thick-cut bacon renders a ton of grease onto the baking sheet, making the pan difficult to move in and out of the oven safely. Preheat the oven to 400°F and set an oven rack in the middle position. For easy clean-up, line a 13 x 18-inch rimmed baking sheet with heavy-duty wide aluminum foil and so that there is some overhang on all sides (this prevents the grease from getting onto the baking sheet), then cover with a sheet of parchment paper. Lay as many slices of bacon as you'd like to cook in a single layer on the baking sheet. You should be able to fit about 12 slices (try to keep them from overlapping). Bake 14 to 18 minutes for regular bacon and 18 to 20 minutes for thick-cut bacon, carefully rotating the baking sheet from front to back about halfway through cooking. Keep an eye on the bacon towards the end of the cooking time, as you may need to add or subtract a minute or so depending on how crispy you like your bacon. Carefully remove the bacon from the oven – there will be a lot of hot grease – and, using tongs, transfer it to a paper towel-lined plate or cutting board. If you'd like to save the bacon grease for another use, strain it into a heatproof jar. Note: With this method, you can cook up to one pound of bacon on a single baking sheet. To make more than a pound, just use two baking sheets and increase the cooking time by a few minutes. Note: Most supermarkets carry regular and thick-cut bacon. Both types will work, but I prefer regular bacon for this method – it gets crispier and thick-cut bacon renders a ton of grease onto the baking sheet, making the pan difficult to move in and out of the oven safely. Nutrition Information Powered by Per serving (6 servings) Serving size: 2 slices Calories: 90 Fat: 7 g Saturated fat: 3 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 7 g Sodium: 360 mg Cholesterol: 20 mg Per serving (6 servings) Serving size: 2 slices Calories: 90 Fat: 7 g Saturated fat: 3 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 7 g Sodium: 360 mg Cholesterol: 20 mg