Making bacon in the oven is an easy splatter-free way to prepare bacon and it’s crisp and delicious every time. Serve it for breakfast, add it to a BLT sandwich or burger, or crumble it over a salad.
Use Any Type of Bacon
American bacon is the most common type of bacon, which are strips of pork belly. Flavored bacon (like maple or peppered) is great oven-baked, too. Thick-cut bacon works well in the oven. This bacon is cut about 1/8″ thick so it will need a bit more time. If you check it at 20 minutes and it needs more time, flip it over and pop it back into the oven for a bit. Turkey bacon is a bit leaner and requires less cooking time in the oven to ensure it doesn’t dry out.
How to Cook Bacon in the Oven
While you can use a wire rack or cooling rack on the sheet pan, I prefer to bake the bacon slices directly on the baking pan. It will crisp nicely as it bakes in its own fat.
Holly’s Top Tips for Oven Bacon
Arrange bacon in a single layer without overlapping for even cooking. Some brands of bacon (or store brands) sometimes have thinner slices, so check it early. For a big batch, use two baking sheets, rotate them halfway through, and add a few minutes of cooking time. Adjust cooking time slightly based on your desired level of crispiness.
Storage
Leftover bacon can be kept in the refrigerator for up to 4 days or frozen for up to 2 months. Use bacon right from frozen; it thaws in minutes. If you’d like to save the bacon grease, allow it to cool on the pan for about 10-15 minutes before transferring it into a jar. Have you made this crispy oven bacon? Let us know your favorite tips for cooking bacon in the oven below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
