Flat Bacon

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Making perfectly flat bacon in the oven—pressed between two baking sheets—is one of those simple upgrades that feels almost professional. It gives you evenly crisp slices with no curling, ideal for sandwiches (which I know you care about 😉).

Here’s exactly how to do it.

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The Method: Flat Bacon Between Two Baking Sheets

What You Need

• Bacon (thick-cut works especially well)
• 2 rimmed baking sheets (same size)
• Parchment paper (optional but highly recommended)

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Step-by-Step Instructions

1. Preheat the Oven

Set to 400°F (205°C).
(No need to preheat the pan.)

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2. Line the Bottom Pan

• Line one rimmed baking sheet with parchment.
• Lay bacon strips in a single layer.
• Slight overlap is fine—they’ll shrink.

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3. Cover + Press

• Place a second sheet of parchment on top of the bacon.
• Set the second rimmed baking sheet directly on top.
• Press gently so everything sits flat and even.

The top pan acts like a weight and prevents curling.

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4. Bake

• Bake 15–25 minutes, depending on thickness and desired crispness.
• Start checking at 15 minutes.
• Thick-cut bacon may take closer to 22–25 minutes.

You don’t need to flip.

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5. Drain + Cool

• Remove top sheet carefully (watch for hot grease).
• Transfer bacon to paper towels.
• It will crisp slightly more as it cools.

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Why This Works

Bacon curls because:

• Fat renders faster than the muscle contracts.
• Uneven heat exposure makes strips buckle.

Pressing it:

• Forces even contact with heat.
• Encourages uniform fat rendering.
• Produces flat, structurally stable slices.

Perfect for:

• BLTs
• Breakfast sandwiches
• Stacking in layered sandwiches
• Wrapping around anything

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Pro Tips

• Use thick-cut bacon for best texture and chew.
• If you want ultra-even rendering, start in a cold oven and then turn it to 400°F.
• Save the rendered fat—strain and refrigerate.

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Texture Control Guide

22–25 min → very crisp, shattery

15–17 min → chewy, lightly crisp

18–20 min → crisp with slight chew

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Notes:

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Equipment that I used:

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