Ever wanted to make a large batch of crispy bacon strips efficiently? I know I have! Stovetop works well if you want to make just a few strips, but I'm not really a fan of stovetop when I need to make a larger batch. Maybe it's just the lazy in me. Who knows? All I know is, if you bake your bacon strips in the oven, you can get ultra crispy bacon with much less effort, and that's a win in my book! I like to go with a low temperature and let most of the fat render. (Save your bacon grease!) However, you could also go with a higher temperature, which allows the bacon to crisp up more quickly. The important thing with baking bacon is to make sure the bacon isn't swimming around in it's own grease. I used a perforated tray - not sure what it's designed for, but I know it works well for making bacon! Another option is a cooling rack, roasting rack, or even some folded aluminum foil.
Cook time: variable
Total time: variable
- Gather all materials.
- Lay strips out on a cooling rack or other oven safe surface allowing the grease to drain away.
- Bake at 275F until crispy. Flip partway through if desired.
- Cool on a paper towel.
Methods with Images:
|1. Gather all materials.|
|2. Lay strips out on a cooling rack or other oven safe surface allowing the grease to drain away.|
|3. Bake at 275F until crispy. Flip partway through if desired.|
|4. Cool on a paper towel.|