It is however, my absolute favourite way to make bacon. This might be the way you make bacon already, but just incase this helps even one person make the best bacon of their entire life, then this post will have served it's purpose.
This method will give you the best bacon texture out there. It's cooked perfectly, and each piece stays looking like a perfect piece of bacon and not some weird looking curled up blob on your plate (tasty, but weird looking).
- Bacon, lots of smoky, delicious bacon (or enough to fit on a baking sheet without overlapping)
Line a baking sheet with parchment paper (you will thank yourself later for this, trust me).
Arrange strips of bacon on baking sheet being careful not to overlap any of the pieces.
Place in a COLD oven. You read that right. This is a rare recips where you absolutely do not want to preheat your oven first. The same goes for when you are are frying bacon, it's good to start with a cold pan, and cook the bacon as it warm up so that the fat doesn't burn and you get a chewy, crisper bacon (I mean, I don't think I've ever rejected bacon before, but no one likes half burnt, half raw bacon!).
Cook in a 425 degree oven for 15-20 minutes or so, or until your bacon has reached desired crispiness I tend to air more on the side of crispy bacon, so if you like yours chewier, just be careful to watch it closely around the 15 minute mark. You'll want to take the bacon out when it looks slightly undercooked because it will continue to sizzle away for a few seconds after you take it off the pan.
Pour bacon grease into a can or jar and dispose of parchment paper (see, I told you that you would thank yourself later!)