How to Make Crispy Bacon in the Oven Every Time

Make perfectly crispy bacon in the oven with this easy, splatter-free method. Simple, reliable, and great for cooking a full package at once.

Crispy bacon on a platter ready to be served.

Why you’ll love this oven-baked bacon method

This technique is a practical favorite from years of cooking for large groups: it delivers consistently crisp bacon, avoids greasy splatter on the stovetop, and makes cleanup quick when you line the sheet with parchment. It’s ideal for cooking a whole package at once, feeding a crowd, or preparing bacon ahead to reheat throughout the week. The results are reliably even, and you can tweak the final cook time to suit how crisp you like your bacon.

Ingredients and supplies you'll need for how to cook bacon in the oven

What you’ll need

Bacon — any style you prefer; note that cooking times vary with thickness. (Turkey bacon behaves differently and may require shorter cooking and closer monitoring.)
Parchment paper or aluminum foil to line the pan for easier cleanup.
A large rimmed baking sheet to collect the rendered fat.
Tongs, a heatproof spoon or small pot for safely removing excess grease, and paper towels for draining the finished bacon.

Bacon in the Oven

Yield: 10 servings

Prep Time: 5 minutes

Cook Time: 20 minutes (approx.)

Total Time: 25 minutes

A straightforward, splatter-free way to bake bacon so it comes out evenly crisp. Great for feeding several people or preparing a large batch to store and reheat during the week.

Ingredients

20 slices of bacon (about 1 standard package)

Instructions

Preheat the oven to 375°F (190°C).
Line a large rimmed baking sheet with parchment paper or aluminum foil. Arrange the bacon strips in a single layer so they are just touching but not piled on top of each other.
Place the baking sheet in the preheated oven and set a timer for 8 minutes.
After 8 minutes the bacon will have rendered and shrunk. Carefully use tongs to flip each strip and, if desired, pour off a little excess grease into a heatproof container—be very cautious as the fat will be hot. Alternatively, remove excess with a spoon.
Return the pan to the oven and bake another 8 minutes. Check for your preferred level of crispiness; thicker bacon may need 2–6 additional minutes. Remove when done.
Transfer the bacon to a paper towel–lined plate to absorb excess grease, then serve or cool for storage.

Notes and tips

Cooking time depends on bacon thickness and oven differences. Thin bacon can crisp sooner; thick-cut will take longer. If you prefer extra-crispy bacon, extend the final baking time in two-minute increments while watching closely.

If pouring off hot grease, use a sturdy, heatproof container and pour slowly. If you’re uncomfortable pouring, use a spoon or ladle to remove some fat. You can save rendered bacon fat for cooking—strain and refrigerate in a sealed jar.

Using a wire rack on the sheet can let fat drip away and make the bacon very crisp, but it’s optional and adds an extra dish to clean. Parchment or foil is perfectly sufficient for most home cooks and speeds cleanup.

Estimated Nutrition (per serving)

Calories: 108 • Total fat: 8g • Saturated fat: 3g • Cholesterol: 23mg • Sodium: 387mg • Protein: 8g

These values are estimates. For precise nutrition information, consult your own sources or product labels.

Step-by-step overview

Refer to the recipe card above for the full instructions. In short: preheat, line the sheet, lay out the bacon, bake eight minutes, flip and drain a little fat, then bake another eight minutes (adjusting for thickness). Drain on paper towels and serve.

Lay bacon strips on parchment lined pan. — 1. Lay bacon strips on a parchment-lined pan.

Bacon can overlap slightly and placed in a preheated oven. — 2. Bacon can overlap slightly; place in a preheated 375°F oven.

Flip bacon after eight minutes. — 3. Flip after baking 8 minutes, then continue baking.

Transfer bacon to a paper towel lined platter. — 4. Transfer to a paper towel–lined platter to drain.

Because bacon thickness varies, expect a range in cook times. Thin slices may crisp up in about 12–15 minutes total at 375°F; thicker cuts may need closer to 20–25 minutes. Keep an eye on the pan the first time you try a new brand or thickness so you can dial in the exact time for your preference.

FAQs about baking bacon in the oven

How long does it take to cook bacon at 375°F?

It normally takes around 15–25 minutes for bacon to become crispy at 375°F, depending on thickness and how crispy you like it. Start checking at about 12–15 minutes for thinner slices.

Is parchment paper safe for oven baking?

Yes. Parchment paper is oven-safe for typical baking temperatures and makes cleanup easier. Follow manufacturer guidelines and avoid direct contact with an open flame or heating element.

Can I use foil instead of parchment?

Yes. Aluminum foil works well and also simplifies cleanup. If you prefer, you can use either parchment or foil based on what you have on hand.

Should I use a rack on the pan?

A rack elevates the bacon so fat drips away, producing very crisp results, but it’s optional. Leaving the bacon on the parchment or foil will still give excellent results and saves washing an extra item.

Crispy bacon in a long and skinny white serving platter.

Storage and reheating

Store cooled bacon in an airtight container in the refrigerator for up to 4–5 days. Reheat in a skillet over medium heat, in a toaster oven, or in a single layer on a baking sheet in a preheated 350°F oven for a few minutes. You can also freeze cooked bacon between sheets of parchment and store in a sealed bag for up to a month; reheat straight from frozen.

Other bacon ideas

Bacon-wrapped mini meatloaves make a comforting main dish for family dinners.
Bacon-wrapped stuffing bites are a festive side for holiday meals.
To make crispy bacon bits, bake strips until extra-crispy, let cool, then chop or pulse to your desired size for soups and salads.