How To Make Perfect Bacon in the Oven?

There are many ways to cook bacon, and I initially had my doubts about oven-baked bacon. halt using my cherished cast iron skillet to cook the long strips?

Why the Oven Is Best for a Big Batch of Bacon

I still believe that a skillet is best for a few quick slices of bacon, but not for cooking a pound or more of bacon for a large Saturday brunch or for a week's worth of simple meal additions.

Why the Oven Is Best for a Big Batch of Bacon

I've discovered that a single large baking sheet, like our go-to sheet pan, can accommodate one pound of medium-thick bacon. You can cook two baking sheets at once if you want to cook even more bacon (or if your bacon doesn't fit on one sheet).

How Much Bacon Can I Cook at Once?

The bacon is simply placed on a baking sheet, placed in the oven, and timed. There is no splattering as the bacon strips bubble away in the oven. and gradually transform into the delicious, crispy, golden-hued bacon that we are all familiar with.

Do I Have to Flip the Bacon?

However, I also find that, especially when cooking thick-cut bacon, the middle of the bacon still retains a little chewiness after being cooked in the oven.

How Do I Make the Bacon Extra-Crispy?

Although I adore this, if you prefer your bacon to be perfectly crispy throughout, you should try baking it on top of a metal cooling rack that has been placed over the baking sheet.

How Do I Make the Bacon Extra-Crispy?

When the bacon is raised, it can cook evenly and become even crispier. Just be sure to bake the bacon on a cooling rack that can be used in an oven. One of our favorites is the one below; it's very durable and a complete bargain!

How Do I Make the Bacon Extra-Crispy?

12 ouncessliced bacon


Parchment paper or aluminum foil Rimmed baking sheet(s) Tongs Paper towels Platter


Baking sheet ready, oven set to 400 degrees. Set a rack in the center of the oven and heat it to 400 degrees. Make sure there is overhang on all four sides of a rimmed baking sheet when lining it with parchment paper or aluminum foil (overlap a few sheets if needed, this makes cleanup easier).


On the baking sheet, arrange the bacon. Place 12 ounces of bacon in a single layer on the baking sheet. Slices should not overlap or they will stick together while cooking even if they are close together or touching.


Bacon is baked. For regular bacon, bake for about 14 minutes; for thick-cut bacon, bake for about 18 minutes, or until the bacon is deeply golden and crispy. Depending on the thickness of the bacon and how crispy you prefer it, the exact baking time will vary.


The bacon should be checked after 12 minutes. While the bacon cooks, the bacon fat will sputter and bubble, but it shouldn't splatter like it does on a stovetop.


Place the bacon on a plate that has been covered with paper towels. Transfer the bacon to the paper towels with tongs so it can drain and crisp up. Serve right away.


Let the bacon grease cool just enough to handle, then strain it through a fine-mesh strainer into a heatproof container, and store it in the fridge. Allow the grease to solidify on the baking sheet if you don't want to save it, then crumple the foil or paper that was surrounding it and throw it away.


Even crispier bacon: To make bacon even crispier, place it on a metal rack that is fitted over a baking sheet that has been lined with parchment paper before baking. This will allow the bacon to cook evenly and get extra-crispy.

Recipe Notes

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