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(3,519)
Comments
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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.)

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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.

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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.

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Ratings

5 out of 5
3,519 user ratings
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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.

Maria

Start in a cold oven and set it to 350 to allow fat to render. Line baking sheet with foil, on top place several layers of paper towels (use Bounty, the thick quiltedness makes a difference in this task), lay bacon on top, slightly overlapping the fat edge over the meat edge. The towels absorbs the rendered fat, the fat edge over the meat edge protects meat from drying out. The cold start allows it all to cook evenly -- no ruffled edges. Roll up foil and toss. Clean up easy!

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.

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