Ingredients
1 to 2 pounds thick or regular cut bacon
Optional seasonings:
Black pepper
Smoked paprika
Brown sugar
Maple syrup
Garlic powder
Instructions
Step 1: Prepare the baking pan
Line a large baking sheet with aluminum foil. This makes cleanup easier because bacon fat will collect on the foil. If you want extra crispiness, place a wire rack on top of the baking sheet. The bacon will cook more evenly and not sit in the fat.
Step 2: Lay out the bacon
Arrange the bacon strips in a single layer on the foil or rack. Do not overlap them. It’s okay if they touch slightly, because they will shrink as they cook.
Step 3: Season if you want
Lightly sprinkle black pepper, a pinch of brown sugar, or a little smoked paprika. You can also brush a tiny bit of maple syrup for a sweet-glazed bacon. All optional, but delicious.
Step 4: Bake at high heat
Place the tray into a cold oven.
Do not preheat. Starting cold helps the fat render slowly so the bacon becomes crisp instead of burning.
Now turn the oven to 400°F (205°C).
Bake for 18 to 25 minutes depending on thickness and how crispy you want it.
Thin bacon cooks faster. Thick-cut takes longer.
Step 5: Check halfway
Halfway through cooking, rotate the tray for even browning. No need to flip, unless you want both sides extra crispy.
Step 6: Remove when perfect
Once the bacon is deep golden and crispy (not too dark), take it out immediately. Bacon can go from perfect to burned very quickly near the end.
Step 7: Drain the bacon
Use tongs to transfer the bacon onto a plate lined with paper towels. This removes extra grease and keeps the texture crunchy.
Step 8: Save the bacon grease
Pour the warm bacon fat through a fine strainer into a small jar. This is amazing for cooking eggs, potatoes, vegetables, or cornbread.
Tips for the Best Crispy Bacon
Use a rack for maximum crispness.
Bake a large batch at one time with zero splatter.
Do not preheat the oven; slow rendering is the secret.
Always line the pan for easier cleanup.
Thicker bacon = chewy center + crispy edges.
Thinner bacon = ultra crispy all over.
Storage
Refrigerator: Store cooked bacon in an airtight container for up to 5 days.
Freezer: Freeze cooked bacon in layers with parchment between them for up to 2 months. Reheat in an air fryer, oven, or skillet.
Want a version for candied bacon or maple-glazed bacon? I can give you that too.
