Oven Baked Bacon
1. Line baking sheets with parchment paper.
2. Spread bacon in a single layer on paper. Don't crowd it.
3. Put pan in a COLD oven.
4. Turn oven to 400 degrees and press start.
5. Set timer for 20 minutes.
6. Remove bacon from oven. I like to tilt the pan, like this so the grease runs down and off the bacon.
For our bacon, I only put one pan in the center of each oven. The only way have ever successfully cooked two pans at once was when I had my old convection oven. Otherwise, for perfect bacon, only cook one pan at once. 20 minutes yields perfect bacon for us, a little crispy, with still a bit of chew. If you like yours crispier, just cook for a minute or two longer...but WATCH it carefully!! And trust me on this, if you are not standing right there watching it, SET the timer!
It's also very important to cook the bacon from a cold oven. Do not preheat. And if you are going to cook a second batch in an already hot oven, start the timer at 10 minutes for the second batch. You can always add minutes if necessary, but you can never fix burnt bacon.
After bacon cools (and after you've scarfed down 1, 2, or 7 pieces), you can place it between layers of wax paper. I like to store and freeze mine in these plastic containers. You can also store in large ziploc freezer bags, but the bacon may crumble a bit. For super easy clean up, allow the bacon fat to cool on the parchment paper first, then fold up and toss the whole thing in the trash.
And there you have it! Just take out a piece at a time and you have bacon with breakfast, bacon for lunchtime BLT's, bacon bits for baked potato soup or scrambled eggs. Can't get any easier than that. And happy, non-cranky kids make for a happy, relaxed mom. So we are all winners with this bacon oven hack.