Roasted Bacon
A friend recently introduced me to this method of preparing bacon and it’s been a game changer. You can cook more bacon at once (always a good thing) and roasted bacon is more uniformly crispy. Best of all, you stick the bacon in the oven and you’re done. No flipping, no watching, no grease splatters – just delicious, perfectly done bacon. But, you do need to watch your bacon, as it can go from crisp to burnt in mere minutes.
Note this recipe works best with thick cut bacon- adjust your cooking time accordingly if you use thin strips. Also, make sure you use good quality bacon, as it's the star of the show here. My favorite is Vermont Smoke & Cure's Cider Brined Maple Smoked Bacon, since it's sugar and nitrate free. If you prefer to avoid pork, this method also works quite nicely with turkey bacon (I like Applegate's) - just reduce your oven temperature to 375 degrees.
Roasted Bacon
Prep time: 2 minutes Cook time: 15 minutes Total time: 17 minutes
Ingredients
1/2 pound thick sliced bacon
Instructions
Preheat oven to 400 degrees and line a sheet pan with parchment paper.
Lay the bacon flat on the tray, making sure strips don’t overlap.
Roast the bacon for 15 – 20 minutes, or until it’s done to your likeness.
Drain bacon on paper towels and serve.
