Line a sheet pan with aluminum foil for easy cleanup, if desired.
Lay the bacon strips down side by side on the pan, making sure they are not on top of each other overlapping at all. It's okay if they're touching on the sides.
Roast for 15-20* minutes, until they are done to your desired crispiness.
Drain the bacon on paper towels and blot the excess fat away. Enjoy!
Notes
*For the brand I buy, it consistently takes about 15 minutes to get crispy. A few people have said that their bacon takes closer to 30 minutes. Since thickness varies quite a bit, it is best to go by eye. Start checking at 15 minutes, and cook longer if needed.Storing leftovers: Place in an airtight container or ziptop bag and keep in the fridge for up to 7 days.Freezing: Place in an airtight container and freeze for up to 3 months. To reheat, ideally thaw in the fridge for a couple hours first. However, you can reheat straight from frozen since the strips are so thin.Reheating: You may reheat in the microwave or in the oven. For the microwave, place on a microwave-safe plate and cook at 50% power in 30 second intervals until warm and crispy. For the oven, place in a 350F oven for about 10 minutes, until warmed through.Scaling: Make as much or as little as you want to. Just make sure you only do single layers and use multiple trays. You may need to rotate trays for even cooking.Convection: If you have a convection feature on your oven, feel free to use it for more even and faster cooking. It will likely shave off a couple minutes, so check the tray early for signs of doneness.