Before You Begin - Take a moment to read through the instructions before you begin. Baking chopped bacon in the oven cooks it more evenly than a skillet and frees up your stovetop for hands free cooking. This method creates beautifully caramelized bacon pieces with tender, chewy centers and lightly crisp edges, perfect for adding to your favorite recipes.

Cut the Bacon: Using a sharp knife or kitchen shears, cut the bacon into approximately 1-inch (2.5 cm) pieces. Keeping the pieces a similar size helps them cook evenly and makes them easy to sprinkle into salads, soups, casseroles, baked potatoes, and other recipes.

Prepare the Pan: Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper. Spread the bacon pieces into a single, even layer. It's perfectly fine if some pieces touch, but avoid piling them on top of one another, which can trap steam and slow browning.

Bake: Bake for 20 minutes, then use a spatula to stir and redistribute the bacon for even cooking. Continue baking for an additional 5 to 10 minutes, stirring every 5 minutes, until the bacon is deeply golden with lightly crisp edges while remaining soft, tender, and pleasantly chewy in the center. *Bake time will vary depending on oven and bacon fat content.

Drain: Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to absorb any excess grease.

Strain and Save the Bacon Fat: Don't let that flavorful bacon fat go to waste. Allow the rendered fat to cool for a few minutes, then carefully strain it through a fine-mesh sieve or cheesecloth into a clean glass jar to remove any browned bits. Store it in the refrigerator for up to 3 months or freeze for longer storage. Use it to make vinaigrettes, roast vegetables, fry potatoes or eggs, sauté vegetables, or add rich, smoky flavor to biscuits, cornbread, and other savory recipes.