Preheat the oven to 400°F (204°C). For thinner bacon, reduce slightly to 375°F, but 400°F gives a crisp finish more quickly and helps it cook evenly.

Line a rimmed baking sheet with parchment paper or aluminum foil. This prevents sticking and keeps cleanup simple while also catching the grease safely.

Arrange the bacon slices in a single layer on the sheet. Keep them close but not overlapping, or they will steam instead of crisp. Use a second tray if needed.

Place the tray on the middle rack and bake for 10–20 minutes. Check after 10 minutes. Thin slices usually take 10–15 minutes, while thick-cut may need up to 20. The bacon should look deep golden and crisp.

Transfer the bacon to a plate lined with paper towels using tongs. Let it rest for 1–2 minutes so it firms up and finishes crisping before serving.