If you mean how to make bacon extra crispy every time, the most reliable method is to start it in a cold oven and cook it slowly so the fat renders evenly.
Extra-Crispy Bacon — Reliable Method
What you need
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1 package of bacon
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Rimmed baking sheet
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Aluminum foil or parchment paper
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Wire rack (optional, but useful)
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Tongs
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Paper towels
Step-by-step
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Start with a cold oven
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Do not preheat it first.
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Place the bacon in a single layer on a foil- or parchment-lined baking sheet.
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Avoid overlapping the slices.
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Choose whether to use a rack
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With a wire rack: Bacon sits above the rendered fat, giving it a slightly drier, crispier texture.
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Directly on the baking sheet: The bacon cooks in its own rendered fat and can become exceptionally flavorful and crisp.
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For maximum crispness, I generally recommend a wire rack.
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Put the pan into the cold oven
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Set the oven to 400°F (205°C).
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Starting cold gives the fat more time to render before the meat becomes overcooked.
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Bake until deeply browned
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Regular-cut bacon: approximately 18–25 minutes
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Thick-cut bacon: approximately 25–35 minutes
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Start checking early because bacon thickness and ovens vary considerably.
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For extra crispy bacon, look for a deep golden-brown color rather than simply relying on the clock.
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Don’t crowd the pan
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Leave a little space between slices.
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Crowding traps moisture and makes it harder for the bacon to crisp.
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Drain immediately
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Transfer the cooked bacon to a plate lined with paper towels.
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Let it sit for 1–3 minutes.
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Bacon becomes noticeably firmer as it cools.
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The biggest secrets to crispy bacon
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Cold oven → hot oven: Excellent fat rendering.
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Single layer: No overlapping pieces.
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Don’t flip unnecessarily: Oven baking cooks both sides effectively.
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Cook by color, not just time: Deep brown usually means crisp.
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Let it rest: Freshly removed bacon can seem softer than it actually is.
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Use a rack for drier, more uniformly crisp bacon.
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Use a sheet pan without a rack for richer, fried-in-its-own-fat bacon.
If your bacon keeps turning out chewy
The most common causes are undercooking, overcrowding, or removing it before enough fat has rendered. Put it back in the oven for another 2–5 minutes and watch it closely.
For the crispiest possible result
Use regular-cut bacon rather than very thick-cut bacon, arrange it on a rack over a lined sheet pan, and bake at 400°F until dark golden brown. Don’t wait until it looks completely rigid in the oven—the bacon will continue firming up as it cools.