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Oven cooked bacon is our favorite method for cooking tasty and crispy bacon, and you won’t ever go back to using a skillet after trying it this way! There’s one ingredient and basically no clean-up. Easy peasy.

Try using it in these Easy Egg Muffins for a tasty breakfast.

close-up of oven baked bacon

Why you’ll love it

If you haven’t tried oven baked bacon, you’re missing out! It’s way less messy and safer than frying it on the stovetop. It’s also great if you want to cook a lot of bacon in one go, and you can also control the crispiness to your liking. You can use any variety you like: thick cut, Applewood smoked, hickory, maple, anything.

We love how hands-off this recipe is. You don’t even need to flip the bacon since it’ll cook evenly on both sides in the oven. Since you can fit a lot more on a baking tray than in a skillet, this method is perfect for feeding a large crowd for breakfast. We use this recipe on Christmas morning along with this Simple Breakfast Casserole!

Do I need to use a wire rack?

  • Nope! Some recipes for cooking bacon in the oven call for a wire rack by setting it on top of the baking sheet, and we’ve tested it that way, but I really don’t see any major differences in the two methods.
  • If you want your bacon extra crispy, the wire rack can be helpful, but I like mine to have a little bit of chew to it. Also, laying the strips directly on the foil-lined baking sheet means one fewer thing to clean up.
bacon strips on a plate next to a baking sheet with foil

How to make bacon in the oven

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Preheat your oven to 400F, and line a baking sheet with aluminum foil. Spread the bacon strips evenly directly on the foil without overlapping any of the pieces.
  • Place in the oven. Depending on the thickness and how crispy you like it, timing can vary. Keep the temperature the same, though. Most bacon will be done within 15 minutes (chewy) to 20 minutes (crispy). It’s all personal preference. The important thing is to monitor it. Check how it’s doing at the 10-minute mark.
  • Remove the bacon to a paper towel lined plate. Simple!

Leftovers and storage

  • Cooked bacon will keep for about 5-7 days in the fridge in an airtight container.
  • It also freezes well for up to 3 months. Just make sure to cool it completely first, and then keep the pieces separate so they don’t freeze together and it’s easier to get individual portions out.
  • To reheat, put paper towel on the bottom of a plate and on top of the bacon as well. Microwave in short intervals until it’s warmed to your liking.

What to do with leftover bacon fat

  • If there’s enough excess grease on the foil, pour it into a glass container and keep it in the fridge.
  • It’s wonderful on bread instead of butter or mayo, and you can add it to things like roasted veggies instead of olive oil or butter for a burst of savory flavor. It’s basically lard.
crispy bacon cooked in the oven (on a baking sheet)

What to serve with it

oven bacon on a plate

If you made this recipe or have any questions, please leave me a comment below! You can also tag me on Instagram. I love seeing your creations and hearing from you.

close-up of oven baked bacon
5 from 19 votes

How to Cook Bacon in the Oven

Oven cooked bacon is our favorite method for cooking tasty and crispy bacon, and you won't ever go back to using a skillet after trying it this way! There's one ingredient and basically no clean-up. Easy peasy.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4


  • 12 strips bacon see note


  • Preheat oven to 400F and move the rack to the middle position. Line a large baking sheet with tin foil for easier clean-up.
  • Spread the bacon out on the baking sheet (do not overlap). Most bacon will take 15-20 minutes to cook. If you have thicker bacon and like it very crispy, it may take up to 25 minutes. For very thin bacon, check after 10 minutes.
  • Remove the bacon to a paper towel lined plate and enjoy.


  • Cooking time will vary depending on how thick the bacon is and how hot your oven is (ovens vary and often aren’t accurate), so I recommend keeping an eye on the bacon the first couple times you try this method.
  • If you need to do a larger quantity than the 12 strips I suggest, you may be able to fit more than 12 strips on the baking sheet, or you can definitely do two baking sheets at once (one rack closer to the top of the oven and one rack closer to the bottom).
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 275kcal, Carbohydrates: 1g, Protein: 8g, Fat: 26g, Saturated Fat: 9g, Cholesterol: 44mg, Sodium: 437mg, Potassium: 131mg, Vitamin A: 24IU, Calcium: 3mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 19 votes (1 rating without comment)

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  1. Dee says:

    I made bacon in the oven for the first time tonight. It worked great using your method. I turned it over half way through to keep one end from curling. Do you have any recommendations on how I can keep I from curling without turning it over? Thanks! Love you website!

    1. Natasha says:

      I’m so glad you liked it! πŸ˜€ Hmmm… I’d say maybe use thick cut bacon? It’s a bit heavier so may not curl as much.

  2. John Lynch says:

    I tried this recipe for the first time last evening. I will never go back to pan frying again. I loved the taste, the texture, and the clean up time. Thank you.

    1. Natasha says:

      You’re very welcome, John!! πŸ˜€

  3. carla says:

    If you crumple and then unfold the aluminum foil, you get the same effect as a wire rack (or close to it). The ridges allow the bacon to be above the grease and get crispy.

    1. Natasha says:

      Great tip!

  4. Judy Smith says:

    5 stars
    I’ve been coking bacon this way since my daughter-in-law showed me a few years ago. It’s great. I use parchment paper rather than foil and for just the 2 of us I do it in my toaster oven(Breville) at 350. It is sooooo easy.

    1. Natasha says:


  5. Cindy says:

    5 stars
    Wow!!! This is the ONLY way I’ll cook bacon now!!! No fuss, no mess!! We like seasoning our bacon so I sprinkled on garlic pepper before putting in oven. Yummylicious πŸ˜‹

    I always know if it’s a Salt & Lavender recipe, it’ll be great!! Thank you!!

    1. Natasha says:

      I’m thrilled you like this technique, Cindy!! πŸ˜€ Your comment made my morning!

    2. Mrs annie miclat-bennett fitter says:

      5 stars
      Wow yum. My hubby eat the whole pack

      1. Natasha says:


  6. Meredith says:

    Can I use parchment paper instead of foil

    1. Natasha says:

      I’d check to see that the package states it’s safe to use in a 400F oven first. The grease will likely leak through to the baking sheet, though, so that’s one of the reasons why I use foil.

  7. Jackie says:

    5 stars
    This recipe worked out great and I didn’t have to stand over a frying pan flipping the bacon constantly! Great for large crowds.

    1. Natasha says:

      Awesome!! Glad you like this technique, Jackie! πŸ™‚

  8. Aimee says:

    5 stars
    Tried this for the first time. 20 min at 400 degrees came out nicely cooked but chewy. I tried a couple more at 425 for 20 min. Came out SUPER crispy! I would probably aim for 425 at 15 min (and be checking it regularly). Great easy recipe and adaptable. Thank you!

    1. Natasha says:

      You’re very welcome! Yup, depending on your desired doneness and how hot your oven runs, timing can definitely vary. So glad you love the technique, Aimee!

  9. STEVEN says:

    5 stars
    Very easy. Came out crispy.

    1. Natasha says:

      Fantastic!! πŸ˜€

  10. Denise says:

    If you cook bacon in the oven, be VERY careful when pulling it out of the oven! A friend of mine had second degree burns on her hands and wrists because the grease sloshed suddenly when pulling the pan out of the oven. I recommend silicone oven mitts.

    1. Natasha says:

      Yup, definitely a good tip – thank you. I use silicone oven mitts too, actually… you can never be too careful. I’ve burned myself more with bacon grease sloshing out of the pan, but it can happen anytime you’re handling hot oil.