Step 4: Bake Low and Slow
- Place the baking sheet in the preheated oven.
- Bake for 15–20 minutes, depending on the thickness of your bacon.
- Check halfway through and rotate the tray for even crisping.
Observation Tip: The edges should turn golden brown, and the fat should start to bubble—this is your sign that the bacon is reaching peak crispiness.
Step 5: Drain and Serve
- Once the bacon reaches your desired crispiness, remove it from the oven.
- Use tongs to transfer it to a plate lined with paper towels to absorb any excess grease.
- Let it rest for a minute—the bacon will continue to crisp slightly as it cools.
Why This Works
- Baking soda increases the pH, enhancing the Maillard reaction—the chemical reaction that browns and crisps meat.
- Wire rack prevents the bacon from sitting in its own fat, which keeps it crunchy.
- Oven baking ensures even heat, unlike pan-frying, which can cook unevenly.
Extra Tips for Maximum Crunch
- Don’t crowd the bacon: Each slice needs airflow.
- Use thick-cut bacon: Thicker slices crisp beautifully without burning.
- Optional glaze: For a sweet-savory twist, brush lightly with maple syrup or honey in the last 2 minutes of baking.
- Storage: Crispy bacon can be stored in the fridge for 3–4 days. Reheat in the oven to maintain crunch.
Final Thoughts
The secret to the crispiest bacon isn’t just cooking time or temperature—it’s the small sprinkle of baking soda. With this simple trick, combined with the right baking technique, you can achieve bacon that is golden, crunchy, and irresistibly delicious every single time. Breakfast, sandwiches, or salads—crispy bacon is now a guaranteed showstopper.
If you want, I can also make a short, super-easy visual guide showing the bacon steps, perfect for sharing on social media or saving as a quick reference.
Do you want me to make that?
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