Who knew the oven is the secret to perfectly crispy bacon, every time?
Here’s how to make it.
My entire childhood, Saturday mornings began when I smelled a skillet of bacon cooking on the stove.
Alison Bickel
Here’s why you shouldbakeyour bacon in the oven instead!
Just add 5-10 minutes to the baking time if you use a thick-cut bacon.
Rack or No Rack?
Alison Bickel
If you have anoven-safe baking rack(like a metal cooling rack), I recommend using it.
The rack also allows all the grease to drip down, meaning your bacon will get even crispier!
Just remember to flip it halfway through!
Alison Bickel
This lets the fat slowly melt out of the bacon, leading to crispier finished bacon.
If you’re cooking it hotter, just keep a close eye on it so it doesn’t burn.
Storing and Reheating Bacon
Storing bacon is easy.
Alison Bickel
Once it’s cooled, store it in an airtight container in the fridge for up to five days.
Reheat the bacon in a skillet over low heat or in the microwave in short 15-second bursts.
you’re free to also freeze the bacon if you made a big batch.
Alison Bickel
Love Bacon?
(For even easier clean-up, you might also line the sheet pan with foil.)
Lay out the bacon strips on the wire rack.
Alison Bickel
confirm they dont overlap.
Sprinkle bacon strips with black pepper, if you want.
Place the baconin a cold oven,and set the oven temperature to 375F.
Alison Bickel
Bake the bacon in the oven for 15-20 minutes total.
If you are not using a baking rack, flip the bacon strips halfway through cooking.
Start checking the bacon around 18 minutes, as some bacon cooks faster depending on the fat content.
The bacon is done when it turns a dark tan color.
If you like, pour off the bacon grease from the pan and save it for cooking.
(I love to cook eggs in my bacon grease!)
you’re able to also freeze the bacon if you made a big batch.
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