cook bacon in oven on parchment paper crispy

Cook Bacon in the Oven Without the Hassle

/Updated /18 Comments/in , /by Mary Hunt
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Want to cook bacon in the oven without the mess and hassle of stovetop cooking? This method is a game-changer, reducing splatters and confining smells. Follow our step-by-step guide to enjoy perfectly crispy bacon every time, and make cleanup a breeze.

cook bacon in oven on parchment paper crispy

My Love-Hate Relationship with Bacon

I must admit to a kind of love-hate relationship with bacon. On the one hand, my family loves bacon, which means I cook it often. But until I discovered the best, easiest way to do that, I dreaded frying bacon!

The problem in two words: splatters and smell. I’m not a fan of splatters all over the cooktop. And that lingering smell of stale bacon throughout the house for hours and beyond? That nearly knocks me out.

Then there’s the problem of keeping the first batch hot and crispy when only about 1/4 pound fits well in a stovetop skillet.

Trust me, I’ve tried all the methods—stovetop, microwave, griddle, and outdoor grill. The outdoor grill has been mostly my go-to method, but when it’s 10°F with a foot of snow out there, not so much.

All that is history now that I’m hooked on the absolute best way to cook bacon—in the oven. It’s easy with minimal, if any, splatters. The smell of bacon is all but limited to the baking time. I can cook an entire pound of bacon at once, and cleanup is a cinch!

Why You Should Cook Bacon in the Oven

Almost everyone has an oven, and while there are other methods out there, this one beats them all hands down. No need to buy a countertop grill, air fryer, or any other fancy equipment.

Until I gave it a try, I assumed cooking bacon in the oven would be messier and more time-consuming than using my cast iron skillet on the stovetop. But I was so wrong. With the oven method, I can cook an entire pound of bacon without babysitting it. The bacon stays flat, there are no splatters, and best of all? The smell doesn’t linger forever. Oven-baked bacon is easy, efficient, and the results are consistently perfect. Oh, and I start it in a cold oven!

No Need to Flip

Set the timer, and you’re done. The oven takes care of everything automatically. No flipping, no checking, and no splatters. The bacon bubbles and sizzles away, but here’s the best part—no splattering! Just perfectly cooked bacon every time, without the mess.

Cook a Pound All at Once

an entire pound of raw bacon on foil-lined baking sheet

It might sound like a lot, but one pound of bacon actually makes 4 to 6 servings. With the oven method, you can cook the entire pound at once on a single half-sheet pan. It’s incredibly convenient and ensures you have plenty of bacon ready to enjoy without multiple batches.

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 Count
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2 Count
    $32.00
    Buy on Amazon

    Tips for Extra Crispy Oven-Baked Bacon

    ook bacon in oven on cooling rack for extra crispy

    Baked on a sheet pan, bacon comes out crispy around the edges but still slightly chewy in the middle—the way many of us prefer. But if you like it extra crispy, no problem. Lay the bacon on top of a metal cooling rack set over the foil-lined sheet pan. Now it will come out super crispy all the way through.

    Hiware 2-Pack Oven Safe Cooling Racks
    Hiware 2-Pack Oven Safe Cooling Racks
      Buy on Amazon

      Easy Cleanup After You Cook Bacon in the Oven

      It’s so easy. If you want to reserve the bacon fat for later use, simply allow it to cool on the sheet pan for a few minutes, then pour it into your container of choice. If not, wait for the pan to cool, then gather up the foil and discard. Wash with soap and water, as usual. That’s it! No baked-on mess or ugly stains.

      a pound of bacon on a baking half sheet wrapped in foil

      Keep Your Aluminum Cookware Looking New

      Never put aluminum cookware or bakeware in the dishwasher or soak it with dishwasher detergent. Always wash aluminum by hand using liquid dishwashing soap. Automatic dishwasher detergent can cause dark stains and unsightly marks on aluminum surfaces, leaving your cookware looking tarnished and dull. Keep your aluminum looking new by giving it a gentle hand wash every time.

      Step-by-Step Guide to Cook Bacon in the Oven

      cook bacon in the oven pile of crispy bacon stacked on plate

      Cooking bacon in the oven is easy, produces excellent results, and might just become your go-to method once you try it. Here’s how to do it:

      1. Do not preheat your oven.  You want to start out in a cold oven, which ensures the bacon cooks evenly and crisps up beautifully.
      2. Prepare a large, rimmed baking sheet by lining it with aluminum foil. This not only makes for easy cleanup but also helps reflect heat, cooking the bacon more evenly.
      3. Lay the bacon strips in a single layer on top of the foil. For best results don’t overlap the pieces.
      4. Optional: Place parchment paper on top of the foil to absorb grease. This can help reduce splatters and make cleanup even easier.
      5. Place the pan in the cold oven, close the door and turn it on to 400℉.
      6. Bake the bacon in for about 25 minutes, or until it’s golden brown and cooked to your liking. Keep an eye on it toward the end of the cooking time so it doesn’t overcook, otherwise known as burnt!
      7. Using tongs, transfer the perfectly cooked bacon to a paper-towel-lined platter to drain any excess grease.

      That’s it! Enjoy your perfectly oven-baked bacon with minimal mess and maximum flavor.

      cook bacon in oven on parchment paper crispy
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      4.88 from 8 votes

      Perfect Oven-Baked Bacon Recipe

      This recipe is the absolute best way I've found to cook bacon. There's no need to flip the bacon or stand at the stove watching it. You can cook a whole pound at once and the cleanup is very easy with minimal mess. Try it—I think you'll agree!
      Prep Time10 minutes
      Cook Time18 minutes
      Total Time28 minutes
      Course: Anytime, Breakfast, How to
      Cuisine: American
      Servings: 6
      Calories: 150kcal

      Ingredients

      • 1 pound bacon, thin or thick-cut

      Instructions

      • Do not preheat the oven!
      • Line a large, rimmed baking sheet with aluminum foil.
      • Lay bacon on top of the foil in a single layer.
      • Optional: Place parchment paper on top of the foil to aid in absorbing grease.
      • Optional: For extra crispy bacon, fit a metal, oven-safe baking cooling rack on top of the foil-lined and (optionally) parchment paper sheet pan.
      • Place pan of bacon in the cold oven. Close the door and set to 400 F.
      • Bake until golden brown or to taste, for about 25 minutes. Watch carefully to as to avoid overcooking.
      • Using tongs, move the perfectly oven-baked bacon to a paper-towel-lined platter.
      • Serve and enjoy!

      Notes

      Elevating the bacon on a cooling rack above the foil-lined sheet pan allows air to circulate more readily, resulting in an extra-crispy outcome. Because all ovens behave differently, begin monitoring at about 18 minutes so you know how quickly or slowly your oven will cook the bacon. This is especially important if using very thinly cut bacon. Once you become familiar with how your oven works with bacon, you'll be able to set the timer exactly right to eliminate the need to monitor. 
      Leftover bacon, wrapped tightly in foil or stored in a lidded container, will be good for up to one week when stored in the refrigerator. Frozen, up to 3 months. 
      To reuse leftover bacon, microwave on high for 30 seconds to 1 minute, or to your liking. 

      Nutrition

      Calories: 150kcal

      Question: What’s your favorite way to cook bacon? Do you prefer the stovetop, microwave, or have you tried baking it in the oven? Let us know in the comments down below.

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      18 replies
      1. Deena Costley says:

        5 stars
        I lay a sheet of parchment over the bacon before putting in the oven. It minimizes splatter that gets blown around by the convection fan. Less splatter inside the oven = less smell lingering inside.

        Reply
      2. Lawana Baugus says:

        The best way to cook bacon is roll it in flour before baking it. It’s crispy and has an awesome flavor. It also doesn’t crinkle up, it lays perfectly flat

        Reply
      3. Beth W says:

        5 stars
        First, I want to mention when I discovered cooking bacon in the oven, I loved how the bacon came out and the fact you can cook a whole pound of bacon this way at once. However, I would like to let everyone know when you pull the pan out from the oven, be careful! I had a terrible burning accident due to not pulling the pan out slowly and evenly. I guess I was in a rush pulling it out. I had an oven mitt on my right hand, however, nothing on my left hand. Some of the grease from the pan ended up on my left hand causing severe burns on 3 of my fingers. Thankfully, I quickly removed my rings I had on my fingers and immediately went to the sink to immerse my hand in cold water. The damage had already been done though. The pain would not stop. By the next day, I had big blisters and ended up going to a burn clinic. Moral to my experience, do not rush taking the pan out of the oven and be careful! In the recipe, it mentions using parchment paper as an option. I would consider using it to soak up some of the grease. Thankfully, my had has healed with no scaring to speak of.

        Reply
      4. Kari says:

        5 stars
        We love BLTs in our house. If you cut the bacon package in half you can take 6 half slices and weave them with 3 across and 3 down. One you bake them they meld together and create a slab of bacon that fits on a slice of toast perfectly.

        Reply
      5. EllieDee says:

        I enjoy oven cooked bacon, but it’s hot here in South Texas for a large part of the year, so I avoid using the oven when possible. Instead, my husband cooks it outside on the grill in a small shallow pan. Turns out great every time, doesn’t heat up the house, and no lingering smell!

        Reply
      6. Victoria says:

        I read somewhere that if you don’t preheat the oven, the fatty parts of the bacon will crisp up much better. I tried it and it really works! So pop your bacon in the oven and then turn the oven on to 400 degrees. Bake for 15-20 minute. I don’t use a rack and I’ve never had a problem with soggy bacon.

        Reply
      7. KB says:

        I used a rack once, but I didn’t use it again. It’s so hard to clean it. I don’t think it’s necessary for crispy bacon! I also store the bacon grease in a glass jar with tight-fitting lid in the fridge. I use the bacon grease for cooking eggs or potatoes, etc

        Reply
      9. Susan Swartzbeck says:

        I’ve been baking bacon this way all my adult life, thanks to my mother. She sometimes would drag the slices through a little flour with black pepper. Adding the flour seems to make the result just a little chewier; the pepper adds a nice zing.

        Reply
      10. Betsy Hoekstra says:

        Hi Mary,
        We now cut the bacon slices in half, lay them in the fry pan and add a bit of water (1/8 C.)to the bacon in the pan. Much less spatter , bacon cooks more evenly , easier turning and quicker! Voila!

        Reply
      12. Suzanne says:

        I’ve been using the oven to cook bacon for years now. I have metal grid racks that I use to avoid soggy slices. Cooking two packs of bacon at once (I have two cookie sheets and two racks) saves time and energy costs. IMHO, there’s no better way to cook bacon.

        Reply
      13. Darlene Ernst says:

        4 stars
        I’m a fan of oven baked bacon. When working as a line cook for a casino buffet, I baked about 30 lbs every morning. At home, though, I’m leery of the splattered oven walls. Do you think it would cook evenly in a roasting pan with 4″ sides?

        Reply
        • Joan says:

          5 stars
          Darlene, if it helps you, when I do one pound, I really don’t notice any spatter. It sizzles a little more when I take it out and the cooler air hits it. My oven stays clean—if I fry on the stovetop, there is always a spattered mess.

          Reply

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