Bake it in the oven. Easy as pie! My DH starts it in a cold oven and let's it render slowly. Googling will give you multiple ways. Air fryer is supposed to be great too.

Agreed about oven.

Air fryer is the crispiest, followed by the oven.

I used to cook bacon in the oven, but now always cook it in the air fryer. So nice and crispy.

I do mine in the micro....watch closely after the first minute or so...5 seconds at a time.

The secret to crisp bacon is to render out almost all the fat.

Oven for me, too.

Thanks! I don't have an air fryer so oven it is, and maybe I'll do half in the oven and half in the microwave.

Yep, the oven. A lot less messy than the frying pan, too - no stovetop splatter to contend with.

I'm with Linda. Micro. Double folded p--towel top and bottom. Once most of the grease is removed i finish the crisping in the oven. All the grease is in the p-towel. No messy oven. It can rest in the oven just underdone for a while prepping other things. Then crisp when i'm ready for it fresh.

The secret is to overcook it with whatever method you use. :-)

I put mine on a broiler pan and bake in the oven. Turn once or twice and it comes out perfectly crispy with all the fat in the bottom of the pan.

Bumblebee, I'm with you! That's the only way to get bacon to the succulent crispiness I desire. Sure, it's messy and takes constant watching/turning, but the result is perfection, IMHO. And the taste is far better than other methods -- I did it in the oven once, and was very disappointed. I have a dedicated old skillet for bacon, and now, at nearly one o'clock AM, I am craving BACON! Darn it, it is all in the freezer, which successfully keeps me from pigging out on it too often (pardon the piggy-pun).

Oven and air frying. You don't get splatteting?

No splattering in the oven if you bake at 350 or 375. Broiling, you would.

Oven. I use a jelly roll or sheet pan lined with foil and cook the bacon on a rack @400. 350 if it's thick sliced. IIRC it takes about 25 minutes, but watch closely as time varies. I don't turn it.

The last time I made bacon, I accidentally left it in too long and it was very crispy without being burned. I loved it but my husband likes his still soft. So, in the oven just like Lizbeth said above, 400 on the sheet pan and cooked it for 15 minutes on the middle rack. Checked it and it was too raw still, thought "oh 10 more minutes" so I set the time and didn't check it again. It was almost burned but not quite. To me it was SOOO good! I can't remember if I turned it after 15 minutes but I think that I did.

If you are a bacon aficionado, try Millionaire’s Bacon. After having some at Fred’s Place in Sausalito, I went looking for the recipe. Here is what I found in the Bacon Newsletter or something like that. It is wonderful. I cook a couple of pounds of bacon, freeze it between sheets of parchment, and then zap for a few minutes to heat up.