This guide is essential for making perfect bacon in the oven every time. I have two simple baking methods that you can use for either chewy or crispy strips. Show
This recipe is for all the bacon lovers of the world. Whether you enjoy a thick, chewy texture or more light and crispy pieces, this step-by-step guide for how to cook bacon in the oven will be your go-to resource. I’ve been using this oven-baked method for years, resulting in perfectly cooked bacon every time. When baking bacon, there are two ways to cook it, straight on the baking sheet or on a wire rack. The differences are subtle, but connoisseurs will appreciate the changes in texture. Learn my tips for making golden and perfectly crispy bacon in batches so that you can feed a crowd or meal prep for the week. Bacon selectionMany types of bacon and sizes are available, from uncured, cured, hickory-smoked, applewood, and thickness. The selections are endless. It comes down to taste preference and crispiness factor: the thinner the bacon, the more crispy but also more delicate. The thickness will affect the time it takes to roast. This recipe uses a standard cut (classic, regular, or average). However, heartier thick-cut and extra-thick cuts can be used but will require additional time in the oven. Pan selectionUsing rimmed baking sheets is highly recommended. As the bacon fat renders, it will pool at the bottom of the pan. There will be a huge mess if not contained in a pan with raised edges. I use a foil-lined baking sheet, typically thicker and wider heavy-duty foil that covers the bottom and goes up the sides. Foil makes cleanup easy and reduces the chances of it cracking after roasting, which could leak onto the pan. Parchment paper can also be used but will require more cleanup. I always cover the pan, whether I’m baking directly on the sheet pan or a wire rack. Cooking bacon on a sheet pan vs. a wire rack
How to cook bacon on a baking sheet panLine the baking sheet pan with foil, ensuring it covers the sides. Place the bacon in a single layer directly on the foil-lined sheet pan. Evenly space the bacon apart, and be careful not to overlap so that the protein is consistently cooked and doesn’t stick together. Roast at 375°F (191ºC) for about 20 minutes, flipping over towards the last 5 minutes for even cooking. Look for deep golden, reddish color with a glistening surface and a small amount of fat running through the protein if you like some chew. The more fat rendered, the crispier the texture. Keep a close eye on the last few minutes because the bacon can go from crisp to burnt! Transfer bacon to a paper towel-lined plate to drain the excess bacon grease. How to cook bacon on a wire rackLine a baking sheet pan with foil to make cleanup easier. Use an oven-safe wire rack. Avoid ones with a nonstick coating; this type can break down in the hot oven. Arrange the bacon on top of the rack, so they’re evenly spaced apart and don’t overlap. Bake at 375°F (191°C) for 25 minutes, carefully flipping over after 15 minutes. It will take about 8 to 10 minutes for the bacon to cook thoroughly, and become golden brown, wavy, and crisp. Transfer bacon to a paper towel-lined plate to drain the excess bacon fat. Cook time depends on the bacon’s thickness, cooking method, and oven temperature. I roast at 375ºF (191ºC) because it gently renders the bacon fat for even color and texture development. The temperature is high enough to kickstart Maillard browning for a stunning brown color and better flavor. This occurs when the surface of the bacon reaches 300°F (149°C).
Save the bacon greaseInstead of tossing out the rendered bacon grease, save it! The flavorful cooking fat adds incredible richness when sauteeing vegetables like green beans, braised kale, or frying up eggs in the morning. The smoke point is moderate, similar to lard, around 370ºF (188ºC). Don’t use it at very high cooking temperatures. Let the tray cool down, don’t let the fat solidify. It will harden once it cools to room temperature. Strain the grease through a fine-mesh sieve lined with cheesecloth to catch any bacon bits. Refrigerate for up to 3 months, or freeze indefinitely. How to store baconNow that you have a plate full of tasty bacon, you can devour it right away, or it can be easily stored once cooled in a resealable plastic bag or airtight container for up to one week in the refrigerator. Freeze in a single layer for up to 3 months, defrosting before using. Once you have some bacon available at all times, I’m sure you will be adding it to make the flavor pop in your dishes or as the star on the plate! How to reheat baconUsing the microwave is the quickest way to reheat a slice or two. Wrap in a paper towel, and reheat for 10 to 15 seconds, or until hot. Add to a pan on the stovetop over medium heat, and cook until hot on both sides. Warm slices on a foil-lined sheet pan in the oven at 350ºF (177ºC) for about 10 minutes. Serve this with
Ways to use bacon in recipes
Frequently asked questionsDo you need to flip bacon in the oven? Bacon does not have to be flipped when cooked in the oven. However, it will make both sides more evenly crispy and golden brown. Not flipping exposes one side to just hot air making it chewier. How do you cook bacon in the oven so it doesn’t splatter? The bacon should be cooked in the center of the oven. Too close to the heating elements at the top will make the rendered fat splatter. Use cool bacon so that it can slowly come to temperature and render the fat. Avoid overloading the tray, especially when using thick or extra-thick-cut bacon with more fat. Line the edges of the sheet pan with an extra one inch of foil to prevent splattering over the sides. Impact of roasting temperatureHigher oven-roasting temperatures of 400ºF (204ºC) will render the fat quicker, making the edges crunchier. This will make extra-crispy strips and reduce cook times. However, monitor carefully to prevent the bacon from burning and turning hard in texture. Roast directly on a foil-lined sheet pan for about 15 minutes, flipping over in the last 5 minutes. Increase roasting time by about 2 minutes for thick-cut, and 4 minutes for extra-thick-cut. Pin this recipe to save for later Pin This
Nutrition Facts How to Cook Bacon in the Oven Amount Per Serving Calories 92 Calories from Fat 81 % Daily Value* Fat 9g14% Saturated Fat 3g15% Trans Fat 0.03g Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 15mg5% Sodium 146mg6% Potassium 44mg1% Carbohydrates 0.3g0% Protein 3g6% Vitamin A 8IU0% Calcium 1mg0% Iron 0.1mg1% * Percent Daily Values are based on a 2000 calorie diet. Tried this recipe? Tag me on Instagram. I'd love to see how it turns out! Tag @jessica_gavin Filed under: Baking Batch Cooking Breakfast Christmas Cooking 101 Dairy Free Fall Gluten Free How To Ingredient Guides Keto Low Carb Make Ahead Paleo Pork Thanksgiving Video Whole30 Winter Published on October 24, 2022 This post may contain affiliate links. Please read my disclosure policy. I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.
You May Also LikeHow should I cook my bacon in the oven?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. Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to 20 minutes.
How do I make perfect bacon?Bring the bacon to room temperature. Lay the strips in a cold skillet, raise the heat to medium and cook, turning, until desired crispness, 5 to 10 minutes. Drain on paper towels. For large batches, lay the strips on a foil-lined baking sheet in a cold oven; set to 400 degrees F and bake 15 to 20 minutes.
How long does it take to cook bacon in the oven at 350 degrees?Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange the bacon in a single layer on the prepared sheet with the edges touching or slightly overlapping. Bake in the preheated oven to desired degree of doneness, 10 to 15 minutes.
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