Oven-Roasted Bacon

Preparation info

  • Difficulty


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

People like me who not only cook bacon every single day, but also like it perfectly straight, perfectly crisp, every time, bake it in the oven. It is also the method that should be used when cooking bacon for a crowd. When you own a restaurant that is making more than a thousand pounds of bacon a week, cooking on the range just isn’t efficient—you’d be standing in front of the stove all day and night.


Preheat the oven to 350°F (175°C). Arrange the bacon on a rimmed sheet pan so that it just slightly overlaps; you can also arrange it on slotted broiler tray (or something similar) set on top of a sheet pan, but I typically only do this when I am glazing my bacon and want it really crisp.

Bake the bacon for 10 to 15 minutes for thinly sliced bacon, or 15 to 20 minutes for thick-cut bacon.

Remove from the oven and serve. Carefully pour the fat into your “grease jar,” cover, and refrigerate. This is a much cleaner fat than the fat from pan-frying, as it has never reached a temperature that would burn it.