Baked bacon. Made on a baking sheet in the oven, it’s the best way we know how to cook bacon for a crowd with no standing at the stovetop getting spattered. All you need is a baking sheet. And a craving for bacon.
How To Make Baked Bacon That's Crazy Shatteringly Crisp
Place the bacon on a wire rack situated on the rimmed baking sheet. This technique allows the hot air to circulate around the bacon so the strips can crisp evenly. This works exceptionally well with thin-sliced bacon but also works with extra thick-cut bacon, too.
Perfect Baked Bacon
- Quick Glance
- 5 M
- 25 M
- Serves 4 to 6
Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C).
Arrange the bacon slices on a rimmed baking sheet lined with foil or parchment paper. Wait until the oven is completely preheated and then slide the baking sheet into the oven. Let the bacon cook, without turning, until the fat begins to render, 5 to 6 minutes.
Rotate the baking sheet and continue cooking until the bacon is crisp and brown, 5 to 6 minutes for thin-cut bacon, 8 to 10 minutes for thick-cut bacon. if you’re baking more than 1 sheet of bacon at the same time, swap their oven positions about halfway through cooking. Transfer the bacon to a plate lined with paper towels or a brown paper sack to drain. Collect the bacon drippings in a clean Mason jar or another resealable container with a lid, tuck it in the fridge, and reserve for another use, such as our Bacon Fat Gingersnaps.
Pile the baked bacon onto plates or a platter and have at it.
Variations On Baked Bacon
Bored with knowing how to bake bacon all by itself? Simply sprinkle the bacon with any of the following before you slide it in the oven. (And keep a close eye on the oven as any form of sugar can burn relatively quickly and easily. And you don’t want flare-ups—unless, of course, you’re into that sorta thing.)
* Brown sugar
* Brown sugar and topped with chopped pecans
* Brown sugar and a pinch of cayenne pepper
* Brushed with maple syrup
* Brushed with honey
Recipe Testers' Reviews
Why have I been frying bacon on the stovetop all this time when this genius method to make baked bacon exists? I'll admit, I had heard of "frying" bacon in the oven, but to be honest I didn't think that it would yield the same results, so I naively ignored it and kept to my old-school method of babysitting the bacon on the stovetop. Well, now that I have finally seen the light, this will be my go-to method, especially when I need to fry bacon in bulk! And you still get the benefit of bacon grease with this method. Genius, I tell you! I used a thick (but not chunky) cut of bacon, so maybe a medium-thick-cut bacon. I cooked it 5 minutes for the first round then rotated it for another 6 minutes.
Perfect. That is the one word I would use to describe this method for baked bacon. The fat began to render at 5 minutes. Because I used thick-cut bacon, I set the timer for 8 minutes more. When I checked it, the bacon was cooked medium, just like I would receive at a restaurant. My family prefers bacon on the crisp side, so I kept the bacon in the oven for an additional 3 minutes, and it was perfect—crisp yet not burnt, and it still melted in my mouth. No mess, no enslavement to the stovetop, just great bacon. The entire process took about 18 minutes from opening the package of bacon to placing the crisp bacon on the paper towels. The time it took to disappear was about 30 seconds.