Oven-baked Bacon

Ingredients

• 454 g (1 pound)pack of bacon

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Line the tray

   Cover a baking sheet with parchment paper.

3. 3

   Arrange the bacon

   Set a wire rack on the baking sheet and lay the bacon over it.

4. 4

   Bake the bacon

   Put the baking sheet in the oven and set a timer for 22 minutes. Depending on the bacon's thickness and how crisp you want it, bake for a further 3 to 5 minutes.

5. 5

   Drain the strips

   When the bacon is cooked, use tongs to transfer it to paper towels to drain off excess fat.

What is oven-baked bacon?

Bacon is a familiar part of American cooking, often served at breakfast or used to add a savoury, smoky note to other dishes. Baking it is a hands-off alternative to frying it in a pan.

This version uses a wire rack above a parchment-lined tray. The bacon cooks in the oven while rendered fat drips below, and the single-layer arrangement helps the strips brown evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 473 calories, 14g protein, 1g carbs, 45g fat.

Bacon supplies most of this serving's fat and protein, while its carbohydrate contribution is minimal. Pair it with fruit or vegetables and a source of fibre, such as wholemeal toast, for a more balanced plate.

Why use a rack?

Rack: air can circulate around the bacon, and the strips do not sit directly in the fat that renders during cooking. Make sure the rack is stable on the tray before arranging the bacon.

Tray: parchment catches drips and makes clean-up easier. Use a baking sheet with a rim to contain the fat.

Choose the right timing

Thickness: the recipe starts with 22 minutes at 190°C, but thicker slices may need longer than thin ones. Check the bacon as it nears the end of the initial baking time.

Crispness: add 3 to 5 minutes if you prefer crispier strips. Keep an eye on them during the extra time, since the change from browned to overdone can happen quickly.

Look for these doneness cues

Colour: the bacon should be browned, with the edges becoming crisp. The exact appearance depends on the cut and thickness.

Texture: strips can feel softer straight from the oven and firm up as they drain and cool briefly on the paper towels.

Drain and serve

Tongs: transfer the cooked strips carefully, as the tray and rendered fat will be very hot. Let the bacon rest on paper towels to remove excess surface fat.

Pairings: serve it with eggs and toast, or crumble it over salads, baked potatoes or soups for a savoury crunch.

Plan the oven space

Single layer: lay the strips across the rack without overlapping them so they cook more evenly. If the package contains more bacon than fits, bake it in batches rather than piling it up.

Total time: the listed total is 25 minutes, including the 22-minute bake and a possible 3-minute extension; the recipe allows up to 5 extra minutes depending on thickness and preference.

Recipe notes & tips

• Lay the strips in a single layer so they cook evenly.
• Start checking the bacon at 22 minutes, especially if the slices are thin.
• Use a rimmed baking sheet to catch the rendered fat.
• Transfer the hot strips with tongs rather than lifting them by hand.
• Let the bacon drain briefly on paper towels before serving.

Variations

• Pepper: grind black pepper over the bacon before baking for a peppery finish.
• Maple finish: brush on a little maple syrup near the end of cooking and watch closely to prevent scorching.
• Chilli: add a light dusting of chilli flakes before baking for gentle heat.
• Herbs: crumble cooked bacon over a dish with fresh herbs for a savoury topping.
• Salad topping: chop the drained bacon and scatter it over a green salad.

Common mistakes to avoid

• Overlapping strips: they can cook unevenly; arrange them in a single layer.
• Skipping the rack: the bacon sits in rendered fat; place a wire rack over the lined tray.
• Relying only on the timer: thickness affects cooking; check at 22 minutes and add time as needed.
• Leaving the extra minutes unattended: bacon can overcook; check frequently during the additional 3 to 5 minutes.
• Handling the tray carelessly: hot fat can spill; keep the baking sheet level and use oven gloves.

How to store

Refrigerate cooked bacon in an airtight container and use within 3 to 4 days. Reheat until hot in a frying pan or microwave; it may lose some crispness.

Frequently asked questions