Cooking bacon in the oven is a simple, hands-off method that delivers evenly cooked, crispy bacon with minimal mess.
It’s perfect when you want a big batch ready without splattering grease or constant flipping.
How to Cook Bacon in the Oven
Oven‑baked bacon offers consistent browning and crispiness, whether you like it chewy, crispy, or somewhere in between.
Arranging bacon in a single layer—directly on a foil-lined sheet or elevated on a wire rack—renders the fat slowly and evenly.
You get great texture and easy cleanup compared to stovetop frying.
Regular‑cut bacon will cook faster and crisp more readily, while thick‑cut bacon takes longer and gives more chew. Chefs recommend starting in a cold oven to let fat render slowly for optimal texture.
Ingredients
- Bacon strips (any type: regular, thick‑cut, turkey; adjust time accordingly)
- Optional: parchment paper or heavy‑duty foil for lining the pan
- Optional seasonings: cracked black pepper, brown sugar, maple syrup, chili powder, etc.
Instructions
Start the Bacon in a Cold Oven
Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. They may touch, but don’t overlap.
Then place the tray in the cold oven and set the temperature to 400°F (205°C). As the oven heats up, the bacon gently renders fat and cooks evenly, giving a crispy yet tender texture.
Alternative: Preheated Oven Method
If you prefer, you can preheat the oven to 400°F, then put in the bacon. It cooks more quickly—generally in 15–20 minutes, depending on thickness.
Elevated Option for Extra Crispiness
Place a wire rack over the baking sheet and lightly spray it with cooking oil.
Lay bacon strips on the rack so the grease drips below. This method yields bacon that’s crisp all around and less greasy.
Timing Guidelines
- Regular‑cut bacon: ~15–20 min
- Thick‑cut: ~18–25 min
- Check from 18 minutes onward—add or subtract time to match your preferred crispness.
When done, use tongs to transfer the bacon onto a plate lined with paper towels to absorb excess grease. Optionally, blot with an extra paper towel for more crispiness.
Extra Tips
| Tip | Why it matters |
|---|---|
| Line pan with foil (and parchment) | Makes cleanup easy and prevents sticking |
| Start in cold oven | Renders fat slowly for consistent crispness |
| Use a wire rack | Helps bacon cook evenly and drain fat for extra crispiness |
| Rotate pan halfway through | Ensures uniform browning in hotter or uneven ovens |
| Keep an eye near end time | Prevents burning—every oven and bacon thickness varies |
| Save bacon grease | Strain it into a jar and use later for cooking eggs, veggies, or popcorn |
| Let bacon rest briefly | Bacon firms up after resting, giving perfect texture |
| Season before cooking | Brown sugar, maple syrup, pepper or chili can add flavor and glaze |
Conclusion
Cooking bacon in the oven is a fuss‑free way to get perfect bacon every time.
Whether you choose the cold‑start method for the best texture or the wire‑rack option for extra crispiness, you’ll save time and avoid splatters.
With minimal effort and maximum flavor, oven‑baked bacon becomes your go‑to for breakfast, sandwiches, or recipes. Enjoy!