Bacon Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven. Line the rimmed baking sheet with aluminum foil or parchment for easier cleanup if desired.

Place the wire rack on the lined baking sheet. The rack allows hot air to circulate and helps the bacon crisp evenly.

Arrange bacon

Lay the bacon slices in a single layer across the wire rack so they do not overlap. If your slices are long, you can curl them gently or lay them diagonally.

Season

Lightly sprinkle the bacon with the kosher salt and freshly ground black pepper. Note: many bacons are already salty; use salt sparingly or omit if you prefer.

Bake

Place the baking sheet on the center rack and bake for 14–20 minutes, depending on thickness and desired crispness: 14–16 minutes for slightly chewy with crisp edges; 17–20 minutes for crisp, well-rendered bacon. Start checking at 12–14 minutes to prevent burning. Rotate the pan once midway if your oven browns unevenly.

Optional glaze (last 2–3 minutes)

If using maple syrup, brown sugar or hot honey, brush a thin layer onto the bacon slices about 2–3 minutes before the end of baking. Return to the oven and watch closely so the sugars caramelize but don’t burn.

Drain and rest

Using tongs, transfer the bacon to a paper-towel-lined plate or a cooling rack set over a sheet pan to drain excess fat and crisp further for 1–2 minutes.

Serve warm as a side with eggs, pancakes, or sandwiches. Leftover bacon keeps in an airtight container in the refrigerator for up to 4 days. Reheat in a low oven (about 350°F / 175°C) for a few minutes or in a skillet over medium heat to restore crispness.

To freeze, cool completely, then layer between parchment and freeze in a sealed container for up to 2 months. Reheat from frozen briefly in the oven or skillet until warmed through and crisp.