Bacon Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Arrange a rimmed baking sheet on a stable surface and place a wire rack on top of it. If you don't have a wire rack, you can line the baking sheet with a double layer of paper towels for a stovetop method, but oven-baked on a rack gives the most even results.

Arrange bacon

Lay the 12 bacon slices on the wire rack in a single layer without overlapping. Leaving small gaps between slices allows hot air to circulate and ensures even crisping.

Bake to desired doneness

Place the baking sheet with the rack and bacon on the middle oven rack. Bake at 400°F (200°C) for 12–20 minutes depending on thickness and desired crispness: ~12–14 minutes for thinner/less crispy, 16–18 minutes for medium, 18–20+ minutes for very crispy. Rotate the pan once halfway through if your oven has hot spots.

Optional sweet or peppered finish

If using brown sugar, black pepper, or maple syrup: About 4 minutes before the end of cooking, lightly sprinkle brown sugar and/or freshly ground black pepper over the bacon, or brush a thin layer of maple syrup on the top side. Return to oven and finish cooking. Sugar will caramelize—watch closely to avoid burning.

When bacon reaches your preferred color and crispness, remove the baking sheet from the oven. Using tongs, transfer bacon to a plate lined with the paper towels and place on a wire rack or flat surface to drain for 1–2 minutes. This helps excess fat drain away and keeps bacon crisp.

Serve warm. Discard rendered bacon fat or strain and save for cooking (store in a sealed container in the refrigerator for up to 1 month).