‘Best’ way to cook ‘crisp’ bacon is to ditch the pan for your oven and add 1 item (Image: Getty)
Crispy is the word everyone associates with bacon, and there’s a good reason for it.
Most people would agree that meaty rashers taste best when the fatty rind has a crunch, and the middle bit is a deep golden-red hue.
The texture can be achieved in many ways, from pan frying to raw bacon in an . But one method has proven to be a cut above the rest.
As recommends, one staple kitchen item is the best way to cook crispy bacon with minimal effort or mess.
And it’s not oil or water. The US cooking icon suggests taking a sheet of baking paper to ensure streaky and back bacon rashers cook with an even crunch.
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Add your crispy bacon to a sandwich or fry-up for a full meal (Image: Getty)
Martha Stewart’s advice: “This splatter-free technique puts the ‘bake’ back in bacon by cooking it in the oven. It’s also perfect for feeding a crowd because you can cook multiple batches at the same time.”
With no oily frying pan required, this technique has captured the attention of many bacon fans, including the team at Kitchn, who put Martha’s recommendation to the test.
They claimed that after testing eight methods of cooking bacon, they concluded that baking it on parchment paper “is the best one.”
The Kitchn team said: “Not only does it result in perfectly crisp, chewy, and even visually appealing strips, it also makes cleanup easy.”
Cooking the bacon this way takes 15 to 18 minutes, and all you need is a rimmed baking tray, a wire oven rack, a sheet of baking paper, and a packet of bacon.
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The bacon should come out incredibly crispy using this method (Image: Getty)
How to cook crispy bacon
Start by preheating the oven to 205C (400F) and leave this for 10 minutes to get up to temperature.
Meanwhile, line one (or two) rimmed baking sheets with parchment paper, depending on how much bacon you want to cook.
According to Martha Stewart’s method, lay the bacon strips flat, making sure the pieces do not overlap.
For extra-crisp bacon, place a wire rack on each baking sheet and lay the bacon strips on the rack. Transfer the bacon to the preheated oven and cook until “crisp and browned”, said Martha.
Depending on your desired doneness, it should be cooked in 15 to 18 minutes. Either way, it’s recommended to rotate the sheets once during cooking.
Finally, transfer the crunchy bacon strips to a paper towel to drain. You should find the fat is crunchy and firm rather than stringy.
This is because the bacon sits in its own rendered fat as it bakes, which means it’s essentially fried until wonderfully crispy.
If you prefer your bacon chewier, you can cook it for a few minutes less to achieve that effect.
Once the bacon has drained off a little, it is ready to be served with a meal of your choice. Why not pile it into or serve it with ?