Instructions
1. Prepare the pan
If you have an oven-safe baking rack, place it inside a sheet pan. This allows the bacon to cook evenly and keeps it out of excess grease. For simpler cleanup, line the pan with foil.
2. Arrange the bacon
Lay the bacon strips on the rack or directly on the foil-lined pan, making sure they don’t overlap. Sprinkle with black pepper if desired.
3. Bake the bacon
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Place the pan in a cold oven, then set the temperature to 375°F (190°C).
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Bake for 15–20 minutes, depending on thickness.
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If cooking multiple pans, rotate them halfway through. Without a rack, flip the bacon strips once during baking.
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Start checking at around 18 minutes, as bacon cooks differently depending on its fat content. It’s done when it turns a deep tan. Don’t worry if it’s not fully crispy—the bacon continues to crisp as it cools.
4. Drain and cool
Transfer the cooked bacon to a few layers of paper towels to drain excess grease. Save the rendered bacon fat—it’s perfect for cooking eggs or adding flavor to other dishes.
5. Store leftovers
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Keep cooked bacon in the fridge for a few days; reheat gently in a skillet over low heat.
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For larger batches, freeze bacon strips individually or separated with parchment paper to prevent sticking.