Frying bacon in a pan? Grease splatters everywhere. Your stovetop looks like a war crime.
Broiling traps most of that messy fat in a rimmed baking sheet. No splatter. No scrubbing. Pure, lazy genius.
Also, the heat hits all the strips at once. No rotating. No babysitting. Just set it and salivate.
The setup: You need shiny metal.
Grab a rimmed baking sheet. Line it with aluminum foil—trust me, future you will thank you.
Place a wire rack on top. Why? So the bacon doesn’t swim in its own fat. It hovers above, like a crispy angel on a grease cloud.
Lay bacon strips flat. Don’t overlap. Overlapping is a crime against crunch.
Pop the rack onto the top oven rack. Three to four inches from the heating element. Close. But not too close—we’re broiling, not cremating.
Set your oven to Broil. Not “bake.” Broil sounds aggressive. That’s the point.
Watch it. Don’t walk away. Broiling bacon can go from “perfect” to “charcoal” in 30 seconds. It’s the thrill-seeking adrenaline junkie of cooking methods.
Broiled Bacon Recipe | How to Broil Bacon in the Oven
The timeline: A race against crispness.
Bacon usually cooks in 4 to 6 minutes. For thin-cut, check at the 4-minute mark. Thick-cut? Maybe 6 to 8.
You’ll hear a sizzle. Then a pop. Then a faint angelic choir. That’s the fat rendering.
Pull it out when it’s darker than you want it. It continues to cook on the hot rack. Bacon is sorcery.
