Perfect Every Time
How to Cook Bacon (Oven Method - Crispy, Flat, No Splatter)
Skip the stovetop and its grease-splattered chaos. Baking bacon on a sheet pan is hands-off, keeps strips flat, and makes cleanup a snap.
- Total time
- 22 minutes
- Yields
- 1 pound bacon
What you need
- 1 pound sliced bacon (thick-cut works best)
- A rimmed half-sheet pan
- Parchment paper or aluminum foil
- A wire rack (optional, for extra-crispy)
Step-by-step
1. Cold oven start
Line the sheet pan with foil for easy cleanup. Lay bacon in a single layer - strips can just touch but shouldn't overlap.
2. Set oven to 400°F
Place the pan in a cold oven, then turn it on to 400°F. Starting cold renders fat gradually for flatter, evenly browned strips.
3. Bake 18–22 minutes
Check at 15 minutes. Thin-cut takes 15–17, thick-cut takes 20–22. Pull when it's one shade lighter than you want - it crisps as it cools.
4. Drain and cool
Transfer with tongs to a paper-towel-lined plate. Let sit 2 minutes to finish crisping.
5. Save the fat
Strain the rendered bacon fat through a fine-mesh strainer into a jar. Store in the fridge for up to 3 months and use in place of oil for eggs, potatoes, or greens.
Pro tips
- Line the pan - dried-on bacon fat is a nightmare to scrub.
- For candied bacon, sprinkle with brown sugar before baking.
- Freeze cooked bacon between parchment sheets for quick single-strip reheats.
FAQ
Do I need a wire rack?
Not required. A rack drains fat away for extra crisp, but flat-on-the-pan produces plenty of crunch.
Can I microwave bacon?
Yes, between paper towels for 4–6 minutes on high - but oven method wins on flavor and texture.
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