Oven-Fried Bacon
Douglas Bellow published this recipe on americastestkitchen.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A virtually hands-off technique for cooking bacon that ensures even browning and consistent crispness without the mess of stovetop frying.
- Time
- 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
Ingredients
Steps
Adjust oven rack to middle position and heat oven to 400 degrees Fahrenheit (200 °C).
Arrange 12 bacon slices in a single layer in a large jelly-roll pan or other shallow, rimmed baking pan.
Roast the bacon until the fat begins to render, about 5 to 6 minutes.
Rotate the pan front-to-back to ensure even cooking.
Continue roasting until the bacon is crisp and brown; this will take an additional 5 to 6 minutes for thin-sliced bacon, or 8 to 10 minutes for thick-cut bacon.
Transfer the cooked bacon with tongs to a paper towel-lined plate to drain, then serve.
Notes
Use a large, rimmed baking sheet (at least 3/4-inch high) to safely contain the rendered fat. To save time, you can add the bacon to the oven before it reaches 400 degrees, though timing will vary. If cooking more than one tray, swap their rack positions halfway through.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 135
- Protein
- 9 g
- Carbs
- 0 g
- Fat
- 11 g
- Fiber
- 0 g
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