Kitchen Tip: How to Cook Bacon in the Oven


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Kitchen Tip: How to Cook Bacon in the Oven recipe by Barefeet In The Ktichen

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.

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Kitchen Tip: How to Cook Bacon in the Oven recipe by Barefeet In The Ktichen


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Kitchen Tip: How to Cook Bacon in the Oven


  • Bacon
  • 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!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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27 Comments Leave a comment or review

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  1. Chris says

    The only thing I do different is cook it on a cooling rack placed on top of the foil covered jelly roll pan so the hot air circulates all around the bacon. Yum!

  2. Tricia says

    We always have bacon when camping – but given the easy cleanup with the oven method, we may have more at home! Thanks for this one too.

  3. Kim says

    I tried this, and it is perfect! However, I amped it a little by drizzling the bacon with a very thin line of real maple syrup, and then sprinkled it with just a tiny touch of brown sugar. It gives the bacon a candied, caramelized taste similar to a nice, glazed ham. Perfect for extra special breakfasts, like Christmas or New Year's.

    • Anonymous says

      Before I read this I had tried with a preheated oven and alot of the pieces burned because I didn't watch close enough. I'll try the Cold oven and check more often for doneness. Thanks!

    • Mary says

      I've never noticed much splattering, Kim. I've been doing this for years. I've used both a rack to raise it and I've also cooked it flat on the foil lined pan. They both work great. I usually skip the rack though, because I really don't notice it making much of a difference.

  4. Tamara Wright says

    I have a comment about your garlic mashed potatoes. Scientifically you “always” add butter before adding any milk. The chemical reaction of adding milk first causes the potatoes to become starchy and not smooth and not the desired fluff we expect from mashing. Check it out.

    • Mary Younkin says

      It doesn’t splatter nearly so much as on the stovetop, Faith. That said, it may not be the method for you. It doesn’t bother me at all and it’s so much easier!

  5. Becky says

    Hi Mary, I have tried this twice now and there’s so much smoke!! We have to open all the doors and get out the fans. I did this the first time for brunch for company, and it was so embarrassing! I tried it a second time (no company!) and again, SMOKE! But the bacon turned out great each time! I’m scared to try it again 🙁

    • Mary Younkin says

      That’s so strange, Becky! We cook bacon in the oven at least once or twice a month and I’ve never dealt with any smoke at all. Not once. What kind of oven do you have? Is the bacon burning? If it turned out great, I’m at a complete loss as to where the smoke was coming from. Bacon is almost absurdly fragrant and definitely will make the entire house smell of bacon, but I’ve never witnessed any smoke with this method. If it has happened twice for you though, I honestly wouldn’t recommend trying it again in your oven. That sounds like a major hassle.