The VERY Best Way to Make Bacon
In the other recipe I posted on here today, there was something in the recipe post from the blogger that made me do a little dance party right on the spot with plenty of whoops and hollers! You see, naturally the other recipe was a FANTASTIC recipe for a BLT pasta salad that I just love that you can take to any occasion and be the star of the show, because it was from Natasha’s Kitchen. Natasha is who I think of as the ultimate goddess of all the food bloggers. She is my absolute go-to for delicious family-friendly meals that everyone just adores. Anytime I have someone over for company, I always make one of her recipes because I know it will be a hit!
Well, what got me so excited was that she mentions that her favorite way to cook bacon is on a baking sheet in the oven. And I was like (probably out loud lol), “No way! My favorite way to cook bacon is in the oven too!” Then I clicked on it and voila! The directions were literally exactly the same as what I do and I have probably never felt more proud as a cook in my life! Natasha is my food hero! And to think that I was doing something as all-important as bacon the same way, just nearly brings tears to my eyes.
My eight year old son’s big dream in life someday, like many other eight year old boys, is to be an NBA player. It would be the equivalent as if his favorite player, Lebron James, observed him playing in the backyard and said, “You’re doing everything JUST as I did when I was your age! Keep it up and someday you can be like me!” Natasha is LeBron James kind of level, I’m telling you!
So back to this bacon--I learned this technique from my husband’s aunt who swears by it! I’ve always had in my mind for the last 10 years like a bacon mantra--”400 degrees for 20 minutes, give or take”. One try was all it took for me to be converted to this way forever! It is completely hands-off, mess-free and turns out PERFECTLY crispy each and every time! What more could you ask for for bacon?
Another great thing about this bacon is like I said, it is completely hands free, so you simply add your bacon strips to a parchment-paper lined pan--they can be touching, but you don’t want them to be overlapped. If you have a bigger package of bacon, you can absolutely put your bacon strips on two trays and bake them at the same time. Just remember to switch your baking sheets and rotate them about halfway through so they cook evenly and at the same time. I love making big breakfasts when people come to visit and always do bacon because it is so easy and I can get everything else ready while that is baking.
This method works for both regular cut and thick cut bacon. You just add a little more time for the thick cut (roughly 25 minutes or so), but it also turns out fantastic every time as well.If you want to store any leftover bacon, simply place bacon in a zip-top bag, with the air squeezed out for up to 5 days. Recrisp bacon by heating a skillet or in an air fryer. The microwave is not recommended because it will make it soggy, and that’s just sad.
Have you ever found out that you have been making something similar or use the same recipe as one of your gurus or heroes? It is quite exhilarating! Have you tried this method before? If not, you really will have to give it a go because it might just be your new favorite method as well! Exact instructions are below.
12 ounces regular sliced bacon, or 16 oz thick-sliced bacon
Directions:
Add Recipe to Cook'n
Well, what got me so excited was that she mentions that her favorite way to cook bacon is on a baking sheet in the oven. And I was like (probably out loud lol), “No way! My favorite way to cook bacon is in the oven too!” Then I clicked on it and voila! The directions were literally exactly the same as what I do and I have probably never felt more proud as a cook in my life! Natasha is my food hero! And to think that I was doing something as all-important as bacon the same way, just nearly brings tears to my eyes.
My eight year old son’s big dream in life someday, like many other eight year old boys, is to be an NBA player. It would be the equivalent as if his favorite player, Lebron James, observed him playing in the backyard and said, “You’re doing everything JUST as I did when I was your age! Keep it up and someday you can be like me!” Natasha is LeBron James kind of level, I’m telling you!
So back to this bacon--I learned this technique from my husband’s aunt who swears by it! I’ve always had in my mind for the last 10 years like a bacon mantra--”400 degrees for 20 minutes, give or take”. One try was all it took for me to be converted to this way forever! It is completely hands-off, mess-free and turns out PERFECTLY crispy each and every time! What more could you ask for for bacon?
Another great thing about this bacon is like I said, it is completely hands free, so you simply add your bacon strips to a parchment-paper lined pan--they can be touching, but you don’t want them to be overlapped. If you have a bigger package of bacon, you can absolutely put your bacon strips on two trays and bake them at the same time. Just remember to switch your baking sheets and rotate them about halfway through so they cook evenly and at the same time. I love making big breakfasts when people come to visit and always do bacon because it is so easy and I can get everything else ready while that is baking.
This method works for both regular cut and thick cut bacon. You just add a little more time for the thick cut (roughly 25 minutes or so), but it also turns out fantastic every time as well.If you want to store any leftover bacon, simply place bacon in a zip-top bag, with the air squeezed out for up to 5 days. Recrisp bacon by heating a skillet or in an air fryer. The microwave is not recommended because it will make it soggy, and that’s just sad.
Have you ever found out that you have been making something similar or use the same recipe as one of your gurus or heroes? It is quite exhilarating! Have you tried this method before? If not, you really will have to give it a go because it might just be your new favorite method as well! Exact instructions are below.
Oven Baked Bacon
Oven baked bacon is easy and convenient. You don’t need a wire rack and you don’t need to flip them. It’s our favorite method because it’s effortless, and mess-free. You can also bake a big batch of bacon for a crowd, even baking 2 baking sheets at a time. Author: Natasha Kravchuk Recipe Type: American Total Time: 25 minutes
Prep time:
Cook time:
Serving size: 6
Calories per serving: 88
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 88
12 ounces regular sliced bacon, or 16 oz thick-sliced bacon
Directions:
Preheat the oven to 400?F. Line a half sheet rimmed baking sheet with parchment paper.
Arrange slices so they are touching but not overlapping.
Bake regular cut bacon for 15-20 minutes or thick-cut bacon for 20-28 minutes. Timing varies depending on the fat content in the bacon and your desired crispiness. If baking 2 baking sheets at a time, rotate the baking sheets halfway.
Use tongs to remove bacon from the baking sheet and transfer to a paper-towel-lined plate and serve.
Source: natashaskitchen.com
Arrange slices so they are touching but not overlapping.
Bake regular cut bacon for 15-20 minutes or thick-cut bacon for 20-28 minutes. Timing varies depending on the fat content in the bacon and your desired crispiness. If baking 2 baking sheets at a time, rotate the baking sheets halfway.
Use tongs to remove bacon from the baking sheet and transfer to a paper-towel-lined plate and serve.
Source: natashaskitchen.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
