Messin with Perfection Oven Fried Bacon
Did someone say bacon????? Eyes, noses, ears, everything and almost everyone perks up! Whether it’s for breakfast, snack, BLT, on a salad or on a doughnut, most people love bacon. And those of you who don’t or can’t eat it…..I’m truly, deeply sorry.
To me, the only “bad” thing about it is standing there cooking it. I mean, if you’re gonna get that perfect chewy crunchy texture, you have to stand there, with the fire not too high, turning it and babysitting it, right? Waiting for it to POP and splatter burn you.
Okay, I had people tell me to cook it in the oven. I tried it. It was okay, but the pan was a pain to clean.
Recently, I needed to cook enough for a crowd. Then I found out about using parchment paper. I hadn’t really given it much thought for bacon. I guess I wasn’t sure if it would hold up to all that grease.
Guess what ? It does!!! And this bacon was perfect! I did pull the pan out and flip the bacon once, but wow, for a crowd, this is the only way to go.
AAAAAANNND…..if you use enough parchment, and you are veeeerrry careful how you remove it from the sheet pan, NO DISHES. Perfectly cooked bacon and no dirty pan….what could be better than that? Win Win!
- Bacon
- Parchment Paper
- Preheat oven to 400 degrees F.
- Line a large sheet pan(with sides) with parchment paper. Foil would work too but it would tear easier. Use enough that it goes up the sides and ends of the sheet by an inch or so - way less mess. Lay the bacon out in a single layer, filling the sheet up.
- Bake for about 15-20 minutes, depending on how browned or crisp you like it. I do flip it over once, just to even it out.
- Drain on paper towels. I did strain off part of the grease and bake another pan full using the same parchment paper and it worked fine.