Oven baked bacon is the absolute best way to cook bacon. Easy step by step photo instructions for oven baking bacon with no mess. So simple.
I initially though the taste would be different if you oven baked it. Nope. It tastes the same.
I did review a lot of methods. Some people put the bacon on a rack to drain the fat. I passed on that since the best bacon to my taste is cooked near the end of frying when you are essentially deep-frying in the fat. I didn’t want to miss that taste. Plus I didn’t want to clean the rack.
Some methods “wrinkled” the aluminum foil to get more wave in the bacon. I tried both methods and I will stay “flat” … it still had some wave in it.
A five. How could great bacon be anything else?
Notes:I used thick slice Hormel Black Label bacon from Sam’s Club. I highly recommend this as one of the top bacon commonly available. I’m from Iowa and I know pig but use whatever you want.
A thinner bacon will cook faster of course. Your done point is that it “looks done”. Don’t expect it to look different from pan-fried. I like my bacon very crispy so I use 18-22 minutes depending on the oven and the bacon.
You can also start with a cold oven and add a few minutes. Or use a different temperature if you’re cooking something else. Of course adjust your time a little again.
Preheat oven to 400 degrees convection. Or start with a cold oven and add a few minutes.
Line a sheet pan with a large sheet of aluminum foil (heavy-duty preferred) and turn up edges. Place bacon on sheet close together but not touching. (9-10 pieces).
Place in middle of over for 18 minutes and come back. Time will vary with thickness of the bacon and your taste. It is done when it looks done. I like my bacon very crispy so I use 20-22 minutes with thick bacon.
Drain on paper towels.
April 14 2016