Crispy Oven-Baked Bacon

I like making bacon in the oven because it's much easier and doesn't leave a huge spattering of bacon grease all over my clean stove top. It also lays nice and flat and stays that way during cooking and it's easy to make a lot all at once without doing it in batches. I set the timer to 25 minutes, but my bacon was almost burnt at 15 minutes. It was also unevenly cooked as the preheat setting must not be heating my oven evenly. Parts of the bacon were dark and almost black while other bits were still bendy. I used aluminum foil and regular cut bacon, not thick cut. I've cooked bacon in the oven before and usually at a much lower temp of 350*, so perhaps the temp setting is too high? It was good and I still ate it all because I love crispy crumbly bacon even if it didn't look pretty with the burnt ends. The men in my family don't like it that well done and want the fat to still be chewy so this would have been a fail had I been feeding them. I always make the full package of bacon like this and then put it in a ziploc bag in the fridge, so there is always bacon ready for sandwiches, heat and eat for breakfast, for bacon crumbles, or ready use in a recipe as precooked bacon is expensive at the store, and I do it myself and save money. With the timing on this, I almost lost the whole pan and I'm glad I checked it at the 15 minute mark or it would have been ruined. You can see from my photo I pulled it just in time. I don't know what happened this time as I've cooked bacon in the oven many times before and this time it almost burned. I'll go back to a lower temp with a longer bake time as it suits my oven better apparently.

I used to make it like this, then I heard about crinkling foil and laying bacon on top so grease is caught below. Both ways are delicious!!

I’m not sure what happened but this did not work for me at all. After 30 minutes my bacon was still uncooked and limp. I baked another 10 minutes and still the bacon was limp. I removed it from the oven and the bacon was extremely greasy. I patted each slice with a paper towel and wound up crisping it in the microwave. I bake sweets quite often and I have never had a problem with the temperature of the oven. I also have a thermometer in the oven so I really don’t know what went wrong. I don’t think I will try this method again and will continue to cook bacon in a skillet.

I've been making bacon in the oven for years but I've always baked mine on aluminum foil and in a preheated oven. Not sure the oven being preheated or not made a difference but I definitely preferred the parchment paper over the foil and will use that from now on.