Let’s keep it simple here. Bacon is delicious. Bacon is crispy. Bacon is unhealthy. Bacon is addicting. Bacon makes everything taste better.
Brody wanted to buy some bacon he spotted at the grocery store this week so he could make it for Dad this weekend. Seeing that our countertops will be getting a facelift, and our oven will be covered in protective wrap, I decided to bake it off in advance. If you haven’t caught on to baking your bacon in the oven, please do. Bacon has never tasted so good, and best of all, cook so evenly. We’ll be enjoying it with our sweet potato hash tomorrow morning, you can find the recipe here:Sweet Potatoes: for dinner & breakfast And plan on using left overs (if there is any) for B.L.T.’s for our kitchenless dinner!
All you need to do:
Buy thick cut bacon. We use Market District Smokehouse bacon
Pre heat the oven to 400* Take a large baking sheet, and place a wire rack on top. My rack was too big (never could say that before) – so I simply flipped it over so the “feet” were facing up, and the wire rack was able to lay flat. Line your bacon up on the rack. The grease will drip down into the pan while baking. Bake for a total of 20-25 minutes, or until your desired crispness! I let them go for a full 25 minutes, and they were perfectly crisp! Let bacon strips cool on the wire rack, and on top of foil to catch additional grease while cooling. It will take two racks to do a full batch (a little over a pound) of bacon. Enjoy immediately, or let cool completely and store in an airtight bag in the fridge for the following day.
