When cooking for others I often find they are surprised to see that I am cooking bacon in the oven as opposed to frying it in a skillet. Although cooking bacon in the oven does take 5-10 minutes longer, it requires very little supervision and cuts out the need to turn the bacon as you would in a skillet. Simply set your kitchen timer, depending on the thickness of your bacon, and the oven does the rest! The result is perfectly cooked bacon just the way you prefer it.
- Preheat oven to 375°F (190°C).
- Line baking sheet with parchment paper.
- Lay strips of bacon as close together without overlapping on parchment paper. You can cook one strip or ten, as long as they all fit on the pan and do not overlap.
- Optional: Add a small drop of real maple syrup to both ends of each strip of bacon. With the back side of a spoon, spread the maple syrup as evenly as possible across the strip of bacon.
- Add a light amount of fresh cracked peppercorn to the top of the bacon.
- Bake on middle rack for specified time listed below depending on the thickness of your bacon. As always, oven times may vary so be sure to check your bacon a few minutes before the end of the estimated baking time listed below.
- Remove baking sheet from oven once desired level of doneness is reached and allow a few minutes for bacon to cool.
- Drain the excess fat by sitting a towel under one end of the pan and allowing the fat to drain to one side. Then, pour into a separate container for disposal. Do not pour down the sink drain.
- Note: For slightly crispy bacon, when you first remove the bacon from the oven it will not be quite ‘crispy’ but will become more crispy once it has cooled.
Approximate Time for Cooking Bacon in The Oven @ 375°F (190°C)
- Butcher/Extra Thick Cut: 27-32 minutes
- Thick Cut: 22-26 minutes
- Standard/Regular/Thin Slice: 18-22 minutes
Directions In Photos
Lay the bacon strips close to each other on a baking sheet lined with parchment paper and lightly season with black peppercorn. Photo is of Wright Brand bacon, butcher cut.
The finished product after excess fat has been drained, notice the deep red coloration of the bacon.