Bacon Recipe

Preheat and prepare

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on the sheet. The rack keeps the bacon elevated so fat renders away and the slices cook evenly.

Arrange bacon

Lay the bacon slices in a single layer on the wire rack without overlapping. If you don't have a rack, arrange the slices directly on the foil-lined sheet in a single layer; some pieces can touch but avoid stacking.

Bake

Place the baking sheet in the preheated oven on the middle rack. Bake for 15–22 minutes depending on thickness and desired crispness: about 15–17 minutes for thinner slices, 18–22 minutes for thick-cut. Start checking at 12 minutes to avoid burning. Rotate the pan halfway through if your oven has hot spots.

Drain and rest

Using tongs, transfer cooked bacon to a plate lined with paper towels to soak up excess fat. Let rest 1–2 minutes — bacon will crisp further as it cools.

Optional finish

If using, brush or drizzle maple syrup over warm bacon and sprinkle with freshly cracked black pepper. Return to the hot oven for 1–2 minutes to set the glaze if you want a sticky finish, watching carefully to prevent burning.

Serve warm. Discard excess bacon fat (or reserve for cooking) and use clean paper towels to blot any remaining grease before plating.