Why I NEVER Fry My Bacon…And What I Do Instead

Several years ago, I stopped frying my bacon.

When you fry bacon in a skillet, it usually comes out unevenly cooked- half underdone and half burned.

Plus, the slices curl and never lay flat on your plate or sandwich.

There’s also the fire risk, and getting hit with splattering bacon grease really isn’t all that fun.

So, what’s a bacon lover to do?

BAKE the bacon!

Yep, right there in your oven.

It’s so easy and mess-free, you’ll wonder why you never thought of this before.

Nope, it hasn’t messed up my oven.  And parchment paper keeps cookie sheets pretty clean.

Plus, it leaves your stove (and your hands) open for other breakfast or kitchen tasks!

Here’s what I do:

Bake Your Bacon
by Amy Love, Real Food Whole Health

1 package uncured, organic bacon
1-2 cookie sheets, with sides (also called jellyroll pans)
Parchment paper

Preheat oven to 400 F.
Cover cookie sheets with parchment paper and lay bacon strips out straight, about 1/2″ apart.
Bake for 10-12 minutes, or until desired crispness.
Remove from oven, transfer strips to plate with tongs and serve.

After removing bacon, CAREFULLY pour off bacon dripping into a mason jar, pouring slowly so jar has time to acclimate to the hot liquid.
Store in the fridge for later use.