Cooking bacon in the oven gives you flat, evenly crisp strips with no splattering stovetop and no standing over a pan. It is the easiest way to cook a big batch at once. All you need is a sheet pan and a few minutes of hands-off time.
What you'll need
- Bacon
- A rimmed baking sheet
- Foil or parchment paper
- Optional: a wire rack
- Tongs
- Paper towels
Step by step
- Line a rimmed sheetLine a rimmed baking sheet with foil or parchment to catch the grease and make cleanup easier; a rimmed pan keeps hot fat from spilling.
- Lay out the baconArrange the strips in a single layer without overlapping, using a wire rack on the pan if you want the fat to drip away for extra crispness.
- Start in the ovenPlace the pan in the oven and set it to about 400 degrees Fahrenheit (200 Celsius); you can start it in a cold oven for more even cooking.
- Bake until doneCook for roughly 15 to 20 minutes, checking near the end, since thickness and your oven change the time and the edges crisp fast.
- Drain on paper towelsMove the cooked bacon to paper towels to drain, and let the pan of hot grease cool before you pour or handle it.
Handy tips
- Rotate the pan halfway through if your oven has hot spots.
- Thick-cut bacon needs a few extra minutes; thin strips can be done in around 12.
- Save the cooled bacon fat in a jar for cooking eggs or vegetables.
Heads up
- Hot bacon grease can burn badly; let it cool before pouring, and never pour it down the drain, where it hardens and clogs pipes.
FAQ
What temperature is best for oven bacon?
Around 400 degrees Fahrenheit (200 Celsius) is a common choice for evenly crisp bacon in about 15 to 20 minutes.
Do I need to flip the bacon?
No. In the oven it cooks evenly on a flat pan, though you can rotate the pan halfway through if browning is uneven.
Should I use a rack?
A rack lets fat drip away for crisper, flatter strips, but bacon cooked directly on a lined pan works well too.