Preheat oven to 400°F. Line a cookie sheet with parchment paper or foil, then set a cooling rack on top. Spray wire rack gently with non-stick spray.
Arrange the bacon on the wire rack. You can let the edges touch, but do not overlap it.
Bake for 15 minutes and check on it. It’s done when you say it’s done. If you like it limp, you may be happy now. If you like it crispy, it will probably need 5 minutes more.
When bacon is cooked to your desired doneness, remove from oven and let drain on the wire racks.
You likely won't need to with the rack, but if needed, you can blot it with paper towels to soak up any excess grease. Serve immediately.
Cooking Bacon on Parchment Paper - Tender Center With Crispy Edges
Preheat oven to 400°F. Lay the parchment paper flat on a cookie sheet. Arrange the bacon on the parchment paper. You can let the edges touch, but do not overlap it.
Cook for 12 minutes, then flip the bacon over to allow the other side to cook as well. Check at the 15 minute mark and see if your bacon is crispy enough for your liking.
When bacon is cooked to your desired doneness, remove from oven.
Transfer bacon to a paper towel lined plate to drain the excess grease or blot with paper towels. Serve immediately.
Storage: Transfer the bacon to an airtight container, and refrigerate it for up to 5 days.Reheat: Reheat it in the microwave for 10 to 15 seconds until warm. Or for best results, reheat in the air fryer for 2 to 3 minutes at 400°F.Freeze: Arrange the cooked strips between layers of paper towels or parchment paper in a freezer safe ziplock bag. Freeze for up to 3 months. Reheat in the microwave or air fryer, there’s no need to thaw first!Watch Closely: Since some bacon is thicker than others, check on your bacon after 10 minutes. Check for doneness and remove it from the oven if it’s already crispy.Rotate: To avoid any hot spots in the oven, rotate the baking tray halfway through the cooking time.Large Tray: Prevent splatters by using a rimmed baking sheet that’s larger than the wire rack.Cold Bacon: Using cold bacon (not room temperature) allows the fat to render more slowly, making the oven baked bacon extra buttery and crisp.Middle Rack: Don’t cook bacon on the lowest rack as the heat is more direct and it can burn easily. Instead use the middle or top rack.Multiple Trays: If you are cooking multiple sheet pans of bacon, place one tray on the middle rack and one on the upper rack. Swap the racks half way through cooking. You may need to add an additional 1 to 2 minutes to the overall cook time as well.Set a Timer: Use the alarm on your phone to remind you to remove the bacon. A couple of extra minutes can be the difference between perfectly cooked and burnt bacon.Bacon Grease: Drain and save the bacon grease to use in place of oil in recipes. It will add a wonderful depth of flavor to dishes like sautéed green beans!