Perfectly Cooked Bacon

Every Time

I think we can agree that crispy, smoky bacon is one of life’s greatest pleasures. However, standing over a hot stove dodging sputtering bacon grease is not. Here is how we can have the best of both worlds: an easy, simple, hassle-free method for cooking perfect bacon, all in the oven. It’s the perfect way to cook a lot of bacon all at once — enough for a crowd!

No flipping or monitoring involved. You just lay the bacon on a cooling rack, stick it in the oven, and set a timer. The strips of bacon bubble away in the oven (no splattering!) and gradually become the crispy, golden-hued, irresistible bacon we know and love.

Serves 4 to 6
Less Than 5 mins
15 minutes to 20 minutes


  • 12 ouncessliced bacon


  • Parchment paper or aluminum foil
  • Rimmed baking sheet(s)
  • Cooling Rack


  1. Heat the oven to 400°F and prepare the baking sheet. Arrange rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil, making sure there is overhang on all 4 sides (overlap a few sheets if needed, this makes cleanup easier).
  2. Arrange the bacon on the baking sheet. Arrange 12 ounces bacon on the baking sheet in a single layer. The slices can be close together or touching, but don’t let them overlap or they’ll stick together during cooking.
  3. Bake the bacon. Bake until the bacon is deep golden-brown and crispy, about 14 minutes for regular bacon and 18 minutes for thick-cut bacon. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking the bacon after 12 minutes. The bacon fat will sputter and bubble as the bacon cooks, but shouldn’t splatter the way it does on the stovetop.
  4. Transfer the bacon to a plate lined with paper towels. Use tongs to transfer the bacon to the paper towels to drain and finish crisping. Serve immediately.
  5. Clean up. If you want to save the bacon grease, let it cool slightly, then pour it through a fine-mesh strainer into a heatproof container and refrigerate. If you don’t want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.


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