Line the baking tray with parchment paper. It is also important to not have the paper too big - as it will flap around in the oven deflecting the heat and you will not get even crisp bacon.

Make sure the tray has enough of a rim that it does not let the bacon fat or drippings run out.

There is no need to put any oil or cooking spray and the bacon will cook nicely in its own fat.

Place the bacon slices in a single layer. It is important not to double up on any bacon. You need a single layer of bacon to get all pieces crispy. If one is covering the other- the bacon bit underneath will not be crisp.

Turn the oven on and set to 340 degrees. (Our cooking time of 10-12 minutes is for a preheated oven - if not preheated it will take a little longer.

The key is to watch the bacon so that it does not overcook or burn.  Oven-Baked Bacon really is the best.

Cooking time will also depend on the thickness of your bacon.

Once the bacon is golden brown and sizzling, the bacon is done.