This is more of a quick tip than a full recipe, but it’s my favorite way to make bacon. If you haven’t tried baking bacon in the oven yet, give it a go — it’s simple, easy to clean up, and yields consistently great results.
Here’s one small trick before we start: running bacon briefly under cold water after it cooks helps reduce shrinking and keeps the strips fuller. Try it and see the difference.
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil for easy cleanup, then arrange the bacon in a single layer so the slices don’t overlap. You don’t need to wait for the oven to reach full temperature before placing the bacon inside; it will cook fine as the oven heats up.
Cooking time depends on how thick your bacon is and how crispy you like it. Check it periodically after about 12–20 minutes: thinner slices will be done sooner, while thick-cut bacon may need longer. Use tongs to transfer the cooked slices to a plate lined with paper towels to drain excess grease. When you’re finished, roll up the foil and discard it for a quick, no-mess cleanup. No more splattering grease on the stovetop or on your clothes.
This oven method is perfect when you need batches of bacon for other dishes. Try it for recipes like roasted bacon cheesy potatoes or baked potato soup — it adds a great crisp texture and consistent flavor without the fuss.
Notes and tips:
– Line the baking sheet with a rimmed foil or use a baking rack to catch grease if you prefer extra-crispy bacon.
– For evenly cooked slices, arrange bacon so pieces don’t overlap.
– Save cooled bacon fat in a jar for cooking — it’s great for frying eggs, roasting vegetables, or adding flavor to recipes.