http://paleospirit.com/2013/how-to-bake-bacon-in-the-oven/ Photo by: Paleo Spirit

No three words have greater power than the words “I love you”, except for maybe “I made bacon”. Bacon is a traditional breakfast side, and way to a man’s heart, but also a great addition to sandwiches, potatoes, vegetables, chicken, salads…the possibilities are truly endless. Cooking bacon though, can be a messy, bacon-fat spattered disaster. You’ll be cleaning the underneath of your backsplash and cupboards from the oil, not to mention your entire stove. Sure, there’s splatter guards, but those aren’t going to help you for all the times you need to turn the bacon over. Another common problem when cooking bacon, is keeping the bacon from curling in the pan, as well as draining the fat.

There’s a solution to all of these problems, and it’s so ridiculously simple you’ll be wishing you did this years ago! This is also the best way to cook bacon in large batches, which is great for meal prepping! Simply place a cooling rack over a foil lined baking sheet. Then, lay flat your uncooked bacon onto the cooling rack, in a single layer. In an oven set to 425 degrees, bake until desired crispiness is reached. Typically this is achieved in 8-12 minutes. The fat from the bacon will drip down to the baking sheet below (hence the foil lining for an easy cleanup!). Not only that, but the bacon won’t curl, it will stay flat and sandwich ready! Simply remove from the oven, use a paper towel to dab any fat away that didn’t drip down from the top of the bacon, and serve (or store for later).