I have been baking my bacon this way for many years, with and without parchment......either way the cleanup is easy. I have two suggestions: (1) be certain to start watching the bacon earlier than the 25 minute mark. If your oven runs hot, the bacon could be too burnt at 20 minutes; my bacon is usually ready at 20 to 23 minutes (I probably need a new oven); (2) as soon as I pull the bacon out of the oven, using tongs, I transfer each piece to a double thickness layer of paper towels I have rolled out on the counter, placing each piece of bacon perpendicular to the long side of the paper towels and parallel to one another, with an inch or so of space between each piece. I blot the bacon dry on top to remove excess fat, and then loosely roll the paper towel with bacon up. This roll can fit in a gallon size zip lock bag fairly well and then kept in the refrigerator. I now have bacon throughout the week by simply removing a piece or two at a time and microwaving. It's as though I had cooked it right then. It's fantastic!

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