Start by preheating your oven to 400 degrees F and place two oven racks at the bottom third and top third positions. Keep the bacon chilled until the oven is up temperature.

Line two sheet pans with parchment paper. (These pre-cut sheets are much easier to work with than rolls of parchment paper.)

Open one pound of bacon and lay out slices of bacon – half on one sheet and half on the other, making sure they do not touch each other or the edge of the pan.

Place the two pans in the oven at once and set your timer for 10 minutes.

After 10 minutes, rotate pans and also switch rack position – move bottom pan to the top rack and vice versa.

Set timer for 5 minutes.

After five minutes, inspect the doneness of your bacon slices and decide if you want them to be crispier. Then check every minute up to 20 minutes.

Thin cut bacon will most likely be crisp in 15 minutes. Thin cut is typically 16 pieces per pound.

Thick cut bacon needs up to 20 minutes. Thick cut bacon is typically between 12 and 13 slices per pound.

Our thick cut bacon was 13 pieces for a 1-pound package and cooked crisp in 19 minutes. But – oven temperatures vary greatly so please check every minute after 15 minutes to avoid burning.