Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and set an oven-safe metal rack inside it.

Lay the bacon on the rack in a single layer without overlapping. Use another prepared sheet or cook in batches if the slices do not fit.

Bake for about 20–30 minutes, beginning checks at 15 minutes. Continue until the meat is cooked and the fat is rendered, with browned edges and your preferred crispness. Remove thinner pieces earlier if needed; timing depends on thickness and oven.

Using tongs, move the cooked strips to the paper-towel-lined plate. Drain briefly and serve. Keep the hot sheet level and let the fat cool safely before handling; never pour grease down a drain.

Refrigerate leftovers within 2 hours, or within 1 hour above 90°F (32°C), in a covered shallow container. Use within 3–4 days and reheat to 165°F (74°C).