Oven Baked Bacon (Big Batch)
I highly recommend thick-cut bacon. And don't be afraid to overlap them a little to fit as many bacon strips as you can.
Preheat the oven to 450°F.
Line a baking sheet with a heavy-duty foil. (Note: You can crumble the foil, or leave it smooth. I tested both ways and there was no noticeable difference.)
Arrange the bacon slices on the prepared baking sheet. (It’s ok to overlap a little to fit all the bacon.)
Bake for about 20 minutes, or until desired crispiness reached. Start checking after 10-minute mark. (No need to flip them half way.)
Using a pair of kitchen tongs, transfer the cooked bacon onto a baking sheet lined with paper towel to absorb excess fat.
Carefully, pour the hot bacon grease into a glass jar. You can use bacon grease for just about anywhere oil is called for.
Note 1a: The cooking time and temperature in this recipe is specifically for thick-cut bacon.
Note 1b: For thin-cut bacon, you’ll want to bake at 400°F for about 15-20 minutes. But again, make sure to start checking at the 10-minute mark.
Serving: 1bacon strip, Calories: 92kcal, Carbohydrates: 1g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 146mg, Potassium: 44mg, Vitamin A: 8IU, Calcium: 1mg, Iron: 1mg