No-Mess Bacon

 

The Scoop

This sheet-pan method is tactical brilliance for when you need your crispy bacon but not the grease-splatter trauma. Skipping the stovetop smoke show is not that hard after all.

It’s flat, shatteringly crunchy, completely hands-off, and leaves your stove squeaky clean so you can sip your coffee in peace.

Hack it:

Hot Honey & Black Pepper Glaze: Drizzle two tablespoons of hot honey and a generous crack of black pepper over the strips halfway through baking for a spicy-sweet, caramelized crust.

Cold Oven Start Trick: Place the baking sheet into a cold oven before preheating to 400°F (200°C)—as the oven heats slowly, the fat renders out more evenly, yielding ultra-flat, extra-crispy strips.

Wire Rack Ventilation: Place a wire cooling rack on top of the parchment paper and lay the bacon on the rack so hot air circulates completely around the strips, dripping away excess fat.

Leftovers:

Ultimate BLT Salad Topper: Chop the leftover bacon into thick, crunchy bits and toss into a bowl of crisp romaine, cherry tomatoes, avocado, and a tangy ranch dressing.

Crispy Bacon-Herb Compound Butter: Mash chopped cold bacon into softened salted butter with fresh chives and garlic, then roll into a log and chill for topping grilled steaks or warm biscuits.

Smoky Bacon Avocado Toast: Layer whole crispy leftover strips over smashed avocado on toasted sourdough, finished with a squeeze of fresh lemon and chili flakes.

Ingredients

12 ounces bacon, sliced

Directions

Arrange the oven rack in the middle of the oven.

Preheat the oven to 400 degrees F.

Line a rimmed baking sheet with parchment paper or foil, allowing for overhang on all 4 sides.

Arrange the bacon on a baking sheet in a single layer with no overlap.

Bake the bacon until it is deep golden-brown and crispy, about 14-18 minutes depending on the thickness of the slices.

Transfer the bacon to a paper-towel-lined plate to drain.

Serve.