Oven-Baked Bacon Recipe

Stays flat – unlike stovetop methods, the bacon will stay relatively flat without curling in the oven.

Less Mess – you won’t mess up your stove with oil splatter, and what’s more, if you cut your parchment paper to size, you probably can just toss your parchment paper and don’t have to wash your baking sheet either.

Convenient -You don’t need to flip or babysit the bacon, so you are free to multi-task

Big Batch – perfect for cooking bacon for a crowd

A rack is not necessary and we prefer not to use a rack. Bacon can stick to a rack even if it’s non-stick and it doesn’t brown and crisp as well since it isn’t cooking in its own fat.

You’ll have prettier bacon without a rack.

We prefer using parchment paper, but you can use foil if that is what you have on hand.

You can double the amount of bacon and bake 2 baking sheets at a time on 2 separate racks, just be sure to rotate the baking sheets halfway for even baking.

Absolutely! We have a tutorial for Air Fryer Bacon and it’s faster, but you will have to air fry in smaller batches.

A half sheet will fit 12 ounces of thin-sliced bacon or 16 ounces of thick-sliced bacon. Make sure you don’t overlap your bacon slices or they will stick together. They can be touching, but not overlapping.

Keep the rendered pork fat (especially if you have high-quality bacon). Use it for making Hash Browns or Roasted Brussels Sprouts. Let the bacon grease cool for 10 minutes then pour it into a container and refrigerate until ready to use.

Use a heavy-duty baking sheet that won’t warp in the oven. These are extra-thick aluminum pans and the types used in a commercial kitchen.