Baked Bacon (original) (raw)

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Once you start making Baked Bacon, you don’t go back! Learn how to cook bacon in the oven so it’s super crispy and uniformly cooked, all with less mess. The oven method results in perfect bacon and is how most restaurants prepare it!

Oven bacon is a game-changer, friends!

Aside from Air Fryer Bacon (which is similar in concept), I’m a baked bacon fangirl. Here’s why I’m a convert:

• Even Cooking. An oven-safe rack allows the heat to circulate evenly around the bacon, a key component of bacon excellence.
• Hands-Free. No standing at the stove to babysit your bacon. It cooks in the oven unattended.
• Safer. Oven bacon won’t splatter you with hot grease while you fry it.
• Restaurant-Worthy. Ever wonder how your favorite brunch, burger or BLT spot achieves those flat, thick, and magically crisp bacon slices? I’d wager my last piece that the bacon is baked. It’s the method most restaurants use.
• Bigger Batches. Cooking for a crowd? Bake two sheet pans at once.
• Easy Clean Up. Let the grease harden on the foil, then discard it. Simple!

Convinced? GOOD! Let’s get baking!

My Best Tips for Cooking Bacon in the Oven

Here are some tips to make sure your baked bacon turns out PERFECT.

• Buy High-Quality Bacon. This might sound obvious, but I can’t overstate its importance: the better quality of bacon you buy, the better your final baked bacon will taste. I promise it’s worth it!
• Preheat your oven. Some recipes call for starting the bacon in a cold oven, but after testing multiple times, I found that a preheated 400°F oven is the best temperature for baking bacon. It cooks the bacon evenly no matter its thickness and the bacon won’t splatter.
• Adjust the Baking Time as Needed. Regular, thin-cut bacon will typically bake in 12 minutes at 400 degrees F. If you want it extra crispy, you can let it bake a little longer, but keep a close eye on it. Thicker bacon will take 14 to 20 minutes, depending upon your thickness and how crisp you would like it to be.
• Use a Rack for the Ultimate Crisp. A rack elevates the bacon so air can circulate evenly and grease can drip off. Washing the rack is a bit of a pain; we think it’s worth it, but if you prefer to bake bacon without a rack, place the strips directly on the aluminum foil or on a sheet of parchment.
• Save the Grease. Bacon drippings are gold! Collect the grease in a jar in the refrigerator, then use it to make the best ever Sautéed Brussels Sprouts and Sautéed Cabbage.

How to Use Baked Bacon

Now that you’ve mastered the life skill of how to make oven baked bacon, it’s time to use it!

• In Any Recipe That Calls for Cooked/Crumbled Bacon. In addition to the most obvious end (gobbling the slices directly from the plate), baking bacon in the oven is an ideal method any time you have a recipe that calls for adding cooked, crumbled bacon, or if you want to make a standard recipe a little more decadent. These Roasted Brussels Sprouts are delicious with a little bacon sprinkle.
• Loaded Potatoes. A classic Baked Potato, Air Fryer Baked Potato, or Crockpot Potato Soup are all better with bacon.
• Salads. Crumbled bacon makes salads scrumptious and extra appealing. Try BLT Chopped Salad, 7 Layer Salad, Cobb Salad, or add it to Apple Walnut Salad.
• Top Pizzas. Dice it and use it to top Brussels Sprouts Bacon Pizza.
• Sandwiches and Burgers. A slice of crisp bacon is always a good choice on Air Fryer Grilled Cheese, Turkey Burgers, and more!

How to cook oven bacon. Baked bacon is uniformly crispy with less mess. Easy to make, simple clean up, and crispy every time!

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• 6 slices bacon or any number of strips and thickness you like (see notes for recommendations)
• Nonstick cooking spray

• If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400°F.

• Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
  

• Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
  

• Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don't (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of
  these recipes.

• To clean up: Let the bacon grease cool and harden, then crumple it up inside the foil and discard. If you’d like to use the bacon grease for another purpose, let it cool for a few minutes, transfer it to a lidded container or jar, and refrigerate.

• I like and recommend thick-cut applewood smoked bacon. The applewood smoke flavor is classic, and the thick cut provides maximum bacon crunch and full flavor. I also prefer center cut bacon when possible, as it is more lean and “meaty.” If you can get the bacon from the butcher directly or from a local supplier, that’s even better. With bacon, quality really counts, and it’s worth the splurge. We are making bacon, after all.

• TO STORE: Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.

• TO REHEAT: Rewarm gently in the microwave or use at room temperature.

• TO FREEZE: Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

Serving: 1bacon stripCalories: 92kcalCarbohydrates: 1gProtein: 3gFat: 9gSaturated Fat: 3gCholesterol: 15mgPotassium: 44mg

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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!

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