Ingredients
Bacon
- 1 lb thick-cut bacon About 12–16 slices, depending on brand; no additional oil needed
Equipment
- Large rimmed baking sheet 18 × 13 inches; use a second sheet if needed to avoid overlap
- Aluminum foil
- Tongs
- Oven mitts
- Plate and paper towels
- Oven
Instructions
Oven method
- Line a large rimmed baking sheet with foil. Set paper towels on a plate for draining.
- Heat the oven to 400°F (205°C). Arrange the bacon in a single layer on the lined sheet without overlapping. Use a second rimmed sheet if necessary.
- Bake on the middle rack for about 20–30 minutes, checking at 15 minutes and more often near the end. Rotate the sheet if browning is uneven. If using two sheets, swap their rack positions halfway through. Cook until the fat is rendered and the strips are crisp, without blackening; remove individual finished strips with tongs as needed.
- Use tongs to transfer the fully cooked bacon to the paper-towel-lined plate. Drain for about 3 minutes before serving. Let the pan and grease cool in a safe spot before handling or disposal; never pour grease down a drain.
Notes
Estimated cost basis: 1 lb thick-cut bacon × approximately US$6/lb = US$6 total, about US$1 per serving for 6 servings. This is a rounded planning estimate, not a live store quote; slice counts and prices vary.
Thinner bacon can finish sooner. Do not partially cook bacon for later finishing. Refrigerate cooked bacon within 2 hours, or within 1 hour above 90°F, and use within 4 days. Keep raw bacon and its utensils separate from ready-to-eat foods.
