- 1 package of bacon – I used a thick-cut kind this time, which makes for a chewier finished product. If you want a crispier/snappier bacon, choose something thin-cut.
- Preheat the oven to 400. Line a rimmed baking sheet with foil so that it goes up over the edges, too. Lay out the slices of bacon so there is a little room in between each slice.
- For thin-cut bacon, roast for 5-6 minutes, then rotate the pan front to back and continue to roast for 5-6 minutes more or until it reaches desired crispness. For thick-cut bacon, roast 8-10 minutes, then rotate the pan front to back and continue to roast for 6-10 minutes more.
- Remove the bacon from the pan and let drain on paper towels. Serve immediately, or refrigerate or freeze to use later. To reheat, place bacon on foil and toast it in the toaster oven until hot.
- If you want, pour the grease from the foil into a container and refrigerate for later use.
This method is adapted from Cook’s Illustrated