Crispy Oven Bacon
Yield: 2 to 4 | Total time: 20 min
Every time someone suggests BLTs, I tend to moan and groan, envisioning the fat-splattered stove top and surrounding areas. As much as I love bacon, I have to be in the mood to get splattered and greased. I finally decided to try the oven-baking method and, I am happy to report that it works. And the mess is minimal compared to the stove-top method.
I prefer my bacon limber, chewy, thicker-cut, preferably Niman Ranch's uncured applewood smoked. You can cook the bacon right on the aluminum foil, which renders crispy edges with a chewier center. If you prefer your bacon extra crispy, place it on a metal cooling rack on top of the foil.
This is a basic oven bacon recipe. For more ways with bacon, try these recipes: Maple and Black Pepper Bacon from epicurious.com; Crunchy Asian Pea Salad with Honeyed Bacon from Food and Wine; Cast Iron Roasted Peaches with Bacon, Bleu Cheese and Rosemary from Alaska From Scratch; and Tomato-Bacon Jam from seriouseats.com.
- 1 pound bacon
- Equipment: rimmed sheet pan, aluminum foil, metal cooling rack (optional)
- Preheat oven to 400°.
- Line a rimmed baking sheet with aluminum foil. Place bacon directly on the foil or, for crispier bacon, set a metal cooling rack over foil and place bacon on top of rack.
- Cook for about 20 minutes or until bacon is cooked to your liking.
Date Published: September 16, 2014
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.