- Place a rack in the lower third of the oven. Position a second rack in the top third of the oven, if necessary. Preheat oven to 375 degrees.
- Line a baking sheet with foil to makes cleanup easier. Lay the bacon on the baking sheet in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking. If necessary, use a second baking sheet lined with foil.
- Bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and desired crispness. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat may sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Pour off the bacon grease as needed, so the bacon isn't submerged in grease.
- Using tongs, transfer the bacon to paper towel-line plates to drain and finish crisping. Serve immediately.
- If desired, refrigerate leftover bacon for a week or freeze it for up to 3 months. Warm the bacon in the microwave before serving.
- To save the bacon grease, let it cool slightly, pour into a container with a tightly fitting lid and refrigerate. To discard the bacon grease, let it solidify on the baking sheet, then crumple the foil around it and discard.
Chef Andrew from Ankeny #1, KCCI-TV recipe, February 19, 2016, adapted from www.thekitchn.com