Oven Bacon

By Ali Slagle

Updated Feb. 3, 2025

Oven Bacon
Julia Gartland for The New York Times
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(3,112)
Comments
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Cooking bacon in the oven gives you perfectly crispy slices without any flipping or fussing, and the cleanup is superspeedy. It’s also the best way to make bacon for a crowd. You can cook the bacon directly on aluminum foil-lined baking sheets or on a wire rack set on top of the baking sheets. The latter method will give you extra crispy bacon, but you'll have to wash that greasy rack. Your choice! (To make bacon in an air-fryer, try our air-fryer bacon recipe.)

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Ingredients

Yield:4 to 8 servings
  • 1pound bacon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

297 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 10 grams protein; 568 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees. Arrange the bacon in a single layer on 2 aluminum foil-lined rimmed baking sheets, or, for extracrispy bacon, arrange on 2 wire racks set over 2 foil-lined rimmed baking sheets.

  2. Step 2

    Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to 20 minutes. (Because the cook time depends on the thickness of the bacon and how you like it cooked, start checking doneness at the 10-minute mark.)

  3. Step 3

    Transfer the bacon to a paper towel-lined plate to drain.

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Ratings

5 out of 5
3,112 user ratings
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Comments

David Bell

I call this 425 Bacon. I put it in a cold oven. Set for 425 degrees and turn on the oven. When the temperature is reached the bacon is done ( occassionally a minute more) the slow temperature rise allows rendering more fat from the bacon, so it is healthier...LOL.

Myles

Oddly, it doesn’t splatter in the oven. My brother-in-law put me on to this and despite my initial skepticism, I tried it and have never looked back. The only drawback is eating more bacon.

Gail

We brush the bacon with maple syrup before baking.

Nancy

I tried this using parchment paper in the pan. My take is the bacon was far less crisp, retaining more fat. Also, I suspect the parchment paper absorbed fat because I had less bacon fat to add to my jar. And I did have to wash the pan of course I might see doing this if I had a lot of people to serve and I was busy with other dishes. But for one person, I would cook a few strips in the pan to more crispness, save the excess grease and perhaps cook an egg in the same pan.

Laslo Nimne

I don’t preheat and I use parchment paper rather than foil for easier cleanup. (I also save the bacon fat.) Tooo easy.

GV-W

It's my go to technique to cook bacon - which I actually learned from my mother decades ago. It's the best, no grease splatters all over my stove/kitchen. I buy the box of uncured/no nitrate/hormone free bacon from Costco and cook the whole box, freeze it and voila, cooked bacon ready to go after 30 seconds in the microwave! Makes breakfast a snap & particularly great during summer BLT season.

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