I hate soggy, chewy bacon. If bacon isn’t crispy, I don’t want it.
Making crispy bacon in a skillet takes forever, and I’m always worried that grease is going to splatter on one of my kids and permanently scar them as they race through my kitchen. Seriously, does anybody hear me as I loudly announce that I’m cooking and need everyone to calmly play in another room?
I’m learning to choose my battles, which is why I now make bacon in the oven. Making bacon in the oven is easier and safer, at least at my house. It also frees up my stovetop for other things, like frying eggs or steaming veggies. This is great news for my family since apparently a pack of bacon does not constitute a balanced meal for a family of 4.
Making crispy bacon in the oven only requires 3 things: A pan, a sheet of aluminum foil, and a pack of bacon. Oh, and an oven. I guess that’s 4 things.
Start by preheating your oven to 400 degrees Fahrenheit.
Line a tray with aluminum foil and arrange several strips of bacon on top of it. Skip the foil if you enjoy washing dirty pans coated with bacon grease.
You should probably wash your hands after setting uncooked bacon on a tray, but I’m not here to police your hygiene.
Place the tray in the oven for 12 to 15 minutes, or until bacon is crispy.
It’ll look like this when you pull it out of the oven.
See all that grease on the pan? Pour it into a container and use it to make waffles or pancakes. They’ll taste amazing.
Delicious, crispy bacon perfect for pairing with fried eggs or piling on top of a savory sandwich:
Place bacon on a plate and dab the grease with a paper towel, if desired.
Pro Tip: Place bacon on an oven-safe cookie stand instead of directly on the aluminum foil. The grease will drip off the bacon and land on the foil below, so you won’t have to dab it away with a paper towel.
I didn’t photograph the bacon after I removed it from the pan because I may or may not have eaten all of it. Oops.