Crispy Bacon Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easier cleanup. If using a wire rack, place it on the sheet and spray lightly with nonstick spray; otherwise you can cook directly on the foil-lined sheet.

Arrange bacon

Lay the bacon slices in a single layer on the rack or baking sheet without overlapping. If you prefer slightly less curling and faster drips, place a couple tablespoons of water in the pan around the rack (not over the bacon).

Bake

Bake for 15–20 minutes, checking at 12 minutes if your bacon is thin. Thick-cut usually requires 18–22 minutes. Bake until the edges are deep golden brown and the fat is rendered and crisp to your liking.

Drain and rest

Using tongs, transfer bacon to a plate lined with paper towels to drain excess fat and crisp further for 1–2 minutes. If glazing, proceed while still warm (see Finishing).

Heat skillet

Place a large cold skillet (cast iron or heavy-bottomed) on medium heat. If desired, add 1 tbs olive oil to reduce sticking for very lean bacon. Let skillet come to temperature for 1–2 minutes.

Cook bacon

Lay bacon strips in a single layer without crowding. Cook 4–6 minutes on the first side undisturbed until the edges begin to brown, then flip and cook an additional 3–5 minutes, adjusting the heat as needed to avoid burning. For extra crispy bacon, flip more frequently to render fat evenly.

Drain

Transfer cooked bacon to a paper-towel-lined plate to drain. Blot the top with another paper towel if needed to remove excess grease.

Season or glaze

For cracked black pepper: while bacon is hot, sprinkle with 1 tsp freshly cracked black pepper to taste. For sweet glazing: brush each warm strip lightly with maple syrup or honey (about 2 tbs total) and return to the oven for 1–2 minutes at 400°F or to the hot skillet for 30–60 seconds per side to set the glaze. Watch carefully to avoid burning.

Serve: Arrange on a platter and serve hot or at room temperature. Use paper towels to absorb any remaining grease before plating if desired.

Let rendered bacon fat cool slightly, then pour into a heatproof container. Wipe or discard foil from the baking sheet once cooled. Wash skillet or racks with hot soapy water; soak if needed to remove stuck-on residue.