Line a rimmed baking sheet with foil, extending it up the sides to catch grease. Optionally place a wire rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Ajusta el horno a 204°C. Puedes comenzar el tocino en un horno frío mientras se precalienta, o esperar hasta que esté completamente precalentado — ambos funcionan. Usa un termómetro externo si tu horno funciona de manera inexacta. Comienza a verificar en 14–15 minutos. Corte delgado: 10–14 min. Corte estándar: 15–20 min. Corte grueso: 20–22 min. No necesitas voltear. Verifica cada un par de minutos después de la primera verificación — lo sobrecocido sucede rápido. Extrae el tocino justo antes de que se vea listo; continúa cocinándose uno o dos minutos fuera del calor.

Transfer bacon to a paper-towel-lined plate immediately. Rest for at least a few minutes — it keeps crisping as it cools. Don't skip this; slightly underdone bacon on the pan often hits perfect crispiness after resting. To save the fat, let it cool on the foil for ~10 minutes until liquid but not dangerously hot, then pour into a heat-safe jar. Pull bacon slightly early — it finishes cooking off the heat and can go from perfect to overdone fast.