How to Cook Bacon in the Oven?
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For me, oven-baked bacon is the easiest way to get really crispy bacon. There’s no fat splattering on your work surface, no need to watch your pan or flip each slice. In this article, I show you my method for getting nice, crispy slices of bacon in the oven.
In This Post
Which bacon should you choose?
For a truly crispy result, I recommend using thin-cut smoked bacon (the classic one).
If you prefer thick-cut bacon, that works too! Just keep in mind that you’ll need to add an extra 2 or 3 minutes to the cooking time.
Do I Need to Prepare the Bacon Before Cooking?
Not at all! That’s the beauty of this method. You don’t need to pat the bacon slices dry or let them come to room temperature. You can take them straight out of the fridge.
Tip: If, however, you fancy an original touch, you can brush your bacon slices very lightly with a little maple syrup or sprinkle them with chilli pepper before putting them in the oven.
How Long to Cook Bacon in Oven?
This is probably the most important question! In reality, the length of time depends on the thickness of your slices and your personal taste (whether you like it just golden or really super crispy).
In an oven preheated to 400 °F (200°C), bacon generally takes between 12 and 18 minutes. Here are my tips to help you:
- After 10 minutes: Take a first look through the oven window to check, but they’re usually not ready yet.
- Between 12 and 14 minutes: The bacon starts to brown nicely. You can remove it if you don’t want it to overcook.
- From 15 minutes: It becomes dark and extra crispy. But keep a close eye on it from now on: the last two minutes are crucial if you don’t want it to burn!
And after cooking? As soon as the bacon is cooked, place it on kitchen paper to blot up any excess fat.
Which Setting is Better for Bacon?
I always opt for the convection setting (fan-forced heat). Because the fan circulates hot air constantly, the fat renders more evenly, ensuring every slice of bacon gets perfectly crispy at the exact same time. Beyond the better crunch, it’s simply the fastest method.
However, if your oven only has a conventional setting (standard top and bottom heat), you can still get great results; just plan on adding an extra 2 to 3 minutes to your timer.
Parchment, Sheet Pans, or Racks: Which is Best for Crispiness?
What you place under your bacon is just as important as the heat itself. The surface you choose will completely change the final texture:
- Directly on the Baking Sheet: This is the classic, “no-fuss” route. Just make sure you’re using a quality non-stick sheet pan so that it doesn’t stick.
- On Parchment Paper: This is my personal go-to for a “speedy cleanup.” Don’t worry, the bacon still browns beautifully right through the paper, and you can simply crumble up the mess and toss it when you’re done.
- On a Wire Rack: Place a wire cooling rack on top of a parchment-lined baking sheet. This allows the heat to circulate 360 degrees around the bacon slices while the fat drips away. Your bacon ends up incredibly crispy and a bit “lighter” since it isn’t simmering in its own grease.
Recipe sheet
How to Cook Bacon in the Oven?
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Ingredients
- 8-10 bacon thin slices
Instructions
- Preheat oven to 400 °F (200°C).
- Arrange bacon slices in a single layer on a non-stick or parchment-lined baking sheet.
- Bake for 12 to 18 minutes, keeping a close eye after the 10-minute mark. The final few minutes are key to achieving perfectly crisp bacon without the risk of burning.
- Once crisp, remove the baking sheet from the oven and place the slices on kitchen paper to remove excess fat.
Notes
- Refrigerate: 3 to 4 days in an airtight container.
- Freeze: up to 1 month, separating slices with parchment paper to prevent sticking.
Nutrition
FAQ: Your questions about baked bacon
Above all, never throw away cooking fat! Personally, I let it cool for a few moments, then filter it carefully with a small sieve (to remove impurities) before pouring it into a glass jar. It keeps for several weeks in the fridge, and you can use it to fry onions or vegetables to give them flavor. You can also add it to my Air Fryer potatoes !
Yes, and that’s one of the great advantages of this method! You can prepare a large quantity in one go. Slices keep very well for 2 to 3 days in an airtight tin in the fridge. To make them crispy again, simply cook them 2 minutes in a hot pan (no added fat!) or a few minutes in the Airfryer. You can even freeze them, separating the slices with baking paper.
