A friend told me about Baked Bacon over 10 years ago and I made it that way for quite a while...until a brave soul in my family finally piped up and timidly said, "Ah....the bacon just doesn't take the same way as when it's made in the pan." And you know what, I had to agree with them. It was flat, it was crisp but it seemed like "Bacon-Lite" rather than good Ol' Fashioned Greasy Bacon. :D Mind you, I had been suspending the bacon over the baking sheet with a rack, keeping it completely away from the tasty bacon grease that was dripping into the bottom of the pan. I'll definately need to try this again, by having the bacon bake DIRECTLY on the pan. But, instead of using parchent paper, I'll try using Reynold's Non-Stick foil, instead.

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