Oven Bacon

By Ali Slagle

Updated December 28, 2025

  • Julia Gartland for The New York Times
Media 1 of 2
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5(3,491)
Comments
Read comments

Cooking bacon in the oven gives you perfectly crispy slices without any flipping or fussing, and the cleanup is superspeedy. It’s also the best way to make bacon for a crowd. You can cook the bacon directly on aluminum foil-lined baking sheets or on a wire rack set on top of the baking sheets. The latter method will give you extra crispy bacon, but you'll have to wash that greasy rack. Your choice! (To make bacon in an air-fryer, try our air-fryer bacon recipe.)

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 8 servings

  • 1 pound bacon

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 8 servings)

50 milligrams cholesterol; 297 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 28 grams fat; 568 milligrams sodium; 10 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 450 degrees. Arrange the bacon in a single layer on 2 aluminum foil-lined rimmed baking sheets, or, for extracrispy bacon, arrange on 2 wire racks set over 2 foil-lined rimmed baking sheets.

  2. Step 2

    Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to 20 minutes. (Because the cook time depends on the thickness of the bacon and how you like it cooked, start checking doneness at the 10-minute mark.)

  3. Step 3

    Transfer the bacon to a paper towel-lined plate to drain.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,491 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

David Bell

I call this 425 Bacon. I put it in a cold oven. Set for 425 degrees and turn on the oven. When the temperature is reached the bacon is done ( occassionally a minute more) the slow temperature rise allows rendering more fat from the bacon, so it is healthier...LOL.

Myles

Oddly, it doesn’t splatter in the oven. My brother-in-law put me on to this and despite my initial skepticism, I tried it and have never looked back. The only drawback is eating more bacon.

Gail

We brush the bacon with maple syrup before baking.

Richie Shakin' Nagan

I cook it at 420.

shockeymoe

I have been using parchment paper for the longest time. I would say that the aluminum foil is a better choice. It also is easier to clean up. Thank you and blessings.

Donna Lewis

I hate the stale smell of bacon in the house- but I love bacon! I cover a rimmed baking sheet with heavy duty foil and cook it on the gas grill. Pre-heat it to hot, then turn it down to medium, when you put the bacon on. Close the lid. My bacon is thick cut, so I start checking it at 5 minutes. It takes about a total of 10 minutes.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.