Discovering bacon roasts effortlessly on a sheet pan, in the oven, on parchment paper changed everything for me. It's now the only way I prepare bacon—no stress, no mess. Keep in the fridge all week to quickly enhance salads, scrambled eggs, pasta, pizza, or a quesadilla. It's foolproof.
Chef Chris warned "The first things to burn in the kitchen are nuts and bacon!" True spoken words of wisdom in one of the first lessons at culinary school. It's absolutely true so set that timer and remember to check those sizzly pigglies until they're just right. This recipe is a guideline as oven performance, thickness of bacon slices, and your preference for crispy or soggy bacon varies. I've found that roasting for 15 minutes at 400°F is a safe place to start.
Preheat oven to 400°F. Line a sheet pan with parchment paper and lay the bacon slices evenly across the paper.
Roast bacon for 15 minutes. At this point it may be done, but if not to your liking continue to check every few minutes. It may take up to 20 minutes.
Remove from oven and transfer bacon strips to a plate lined with paper towels. The bacon is now ready to serve or refrigerate for up to a week. To reheat, microwave on a paper towel-lined plate in 30 second intervals.
