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–+ servings
four slices of perfectly crisp thick cut bacon cooked in the oven on a plate
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5 from 7 votes

How to Cook Bacon in the Oven

Bacon in the oven is hands-off and consistent. I like to use applewood smoked bacon that's cut very thick, but you can use absolutely any type you like. Cooking time will vary depending on thickness, so watch carefully toward the end of cooking until you get a feel for how your oven and bacon work together.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 6
Calories: 144kcal
Author: Carolyn Gratzer Cope

Equipment

Ingredients

  • 1 pound (454 grams) thick-cut bacon

Instructions

  • Preheat oven to 375°F with a rack in the center.
  • Line a rimmed half-sheet pan with aluminum foil or parchment if you like. (I rarely do. It helps a bit with cleanup but isn't necessary.)
  • Arrange bacon in a single layer. If you have to overlap the slices just a little, it's okay — they'll shrink.
  • Bake for 15-20 minutes, more or less, until crisped to your liking. Watch carefully toward the end. Cooking time will vary depending on thickness.
  • Drain on paper towels and serve.

Notes

  1. I've given a wide range of baking time. The thinner your slices, the more quickly they'll cook — and "perfect" bacon is a matter of taste. Watch it carefully as it gets close to your desired doneness.
  2. Using a piece of foil helps marginally with cleanup and also helps support the shape of thinner slices as they cook. That said, it's truly not necessary, and I usually don't do it.
  3. To make bacon for a bigger crowd, place two sheet pans on oven racks the top and bottom thirds of the oven, and simply swap the position of the baking sheets about halfway through cooking time. 
  4. It's okay to overlap slices slightly when placing them on your rimmed sheet pan, since they'll shrink substantially during cooking. This is rare advice when roasting or baking, but it's better to crowd bacon a little so it cooks in plenty of its own fat like it would on the stovetop, rather than spacing it out anemically.
  5. There's truly no need to flip when cooking bacon in the oven.
  6. When I'm serving a big batch of bacon at breakfast or brunch, I always make it right before serving. Honestly, I use the aroma wafting through the house as a way to coax stragglers out of bed. For other uses, it's okay to cook the bacon in advance and reheat for a few minutes in the oven or for a few seconds in the microwave.

Nutrition

Calories: 144kcal | Carbohydrates: 0.5g | Protein: 10.4g | Fat: 10.8g