Bacon Recipe

Oven method (crispy, hands-off)

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on the sheet. Arrange bacon slices in a single layer on the rack without overlapping. If using glaze, proceed to the glazing step below before baking. Bake on the middle rack for 12–20 minutes depending on thickness and desired crispness: check at 12 minutes for thin bacon, 16–18 minutes for regular, and 18–20+ minutes for thick-cut. Rotate the pan once halfway through for even cooking. When the bacon reaches your preferred color and crispness, remove from oven and transfer slices to a paper towel–lined plate to drain for 1–2 minutes.

Skillet method (quick, traditional)

Place a large cold skillet (cast-iron preferred) on the stove and arrange bacon in a single layer. Turn heat to medium. Cook bacon, allowing fat to render slowly: after 4–6 minutes the underside will brown, then flip with tongs. Continue cooking, flipping every 1–2 minutes, until desired crispness (total 8–12 minutes for most bacon). If the pan becomes too smoky or hot, reduce heat slightly. Transfer bacon to a paper towel–lined plate to drain for 1–2 minutes.

Air fryer method (fast, tidy)

Preheat air fryer to 360°F (182°C) if your model recommends preheating. Place bacon in a single layer in the basket without overlapping—work in batches if necessary. Cook for 8–12 minutes depending on thickness and preferred crispness, flipping halfway through if your air fryer benefits from it. Remove and drain on paper towel.

For a sweet-savory glazed bacon: mix brown sugar, maple syrup, black pepper, and chili flakes in a small bowl. If using the oven method, brush glaze onto bacon slices about 4 minutes before the end of baking, then return to oven to caramelize (watch closely to prevent burning). For skillet or air fryer methods, brush glaze on during the last 1–2 minutes of cooking and continue until glaze bubbles and is tacky. After glazing, transfer bacon to a rack or paper towels to cool briefly—the glaze will set as it cools.

Serving suggestion: serve bacon warm. Leftover cooked bacon can be refrigerated in an airtight container for up to 5 days or frozen (laid flat between sheets of parchment) for up to 2 months. Reheat in oven at 350°F (175°C) for 5–8 minutes or in a skillet until warmed and crisp.