Cooking bacon in the oven just might be the best cooking tip I was ever given. It is so simple and it comes out perfectly every single time. I’ve been cooking bacon in the oven for several years now and I’ll never go back to stove-top bacon.
No grease splatters across the stove, no splatter burns, no effort at all and we have a plate of perfect bacon ready to eat!
Watch the bacon very carefully the first time you cook it in the oven. Oven temps vary and the bacon can go from perfectly cooked to burnt in under a minute.
- Aluminum foil
- Large baking sheet
- Line the baking sheet with foil. The foil is not required, but it does make cleanup very simple! Spread the bacon strips out across the sheet and place in a cold oven. I usually slice our bacon in half and a full pound fits on a baking sheet. (In this photo, I was only cooking half a pound.)
- Place the bacon on the middle rack of a COLD oven. Set the temperature to 400 degrees and then walk away. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. I remove ours at 18 minutes and it's a great balance of chewy crunch. If you like your bacon crispy enough to crumble, you will probably want to cook it another minute past that. Use tongs to transfer the bacon to a paper towel lined plate to drain. Enjoy!