All products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links.
I grew up in a household where a Folgers coffee can of bacon fat lived permanently in the freezer—a result of our deep love for the salty slabs of pork. We were on a constant endeavor to find the best way to cook bacon: We tried the classic cast-iron pan method (with and without a screen), had a brief affair with the microwave, and endured a long air fryer bacon era fitted with a silly pig-shaped press. But the one appliance that has produced perfectly crispy B’s for our BLTs, time and again, is the oven.
Hey there, bacon lovers! If you’re tired of the greasy splatter mess on your stovetop or just wanna cook up a big batch without babysitting a skillet, I’ve got the ultimate hack for ya. Cooking bacon on a cookie sheet in the oven is legit a game-changer. It’s hands-off, super easy, and gets you that crispy, drool-worthy bacon every dang time. At our house, this method has saved breakfast more times than I can count, and I’m stoked to walk you through it Let’s get that sizzle goin’ with a method so simple you’ll wonder why you ain’t been doin’ it forever
Why Cook Bacon on a Cookie Sheet in the Oven?
Before we dive into the nitty-gritty, let’s chat about why this method rocks harder than frying in a pan. I mean, who doesn’t love bacon, but the cleanup? Ugh, no thanks. Here’s why using a cookie sheet in the oven is where it’s at:
- Even Cookin’ All the Way: The oven heat surrounds the bacon, so no weird undercooked fatty bits or burnt edges. It’s all uniform, baby.
- Zero Splatter Drama: No grease flying everywhere, burnin’ your arm or messin’ up your kitchen. The cookie sheet catches it all.
- Hands-Off Vibes: Pop it in, set a timer, and go make coffee or scroll your phone. No need to stand there flippin’ strips.
- Big Batch Magic: Got a crowd? You can cook a whole pound at once on a single sheet. Heck, use two sheets if you’re feedin’ an army.
- Cleanup’s a Breeze: Line that sheet with foil or parchment, and you’re basically just tossin’ out the mess. No scrubbin’ required.
Convinced yet? I bet you are. Now, let’s get into how we at our lil’ kitchen do this step by step. Grab your apron (or not, we don’t judge), and let’s make some bacon magic happen.
What You’ll Need to Get Started
Aight, before we crank up the oven, let’s make sure you’ve got the gear and grub ready. Nothin’ fancy here, just the basics:
- Bacon: Go for whatever kind you dig—thick-cut for a meaty bite or thin-cut if you like it extra crispy. I’m a thick-cut fan myself.
- Cookie Sheet: A rimmed baking sheet is best ‘cause it keeps the grease from spillin’ over. Size-wise, a standard 18×13 inch works for about a pound of bacon.
- Parchment Paper or Aluminum Foil: Optional, but trust me, it makes cleanup stupid easy. Parchment don’t stick, and foil helps with grease drainin’.
- Cooling Rack: This is a bonus if you want extra crispiness. It lifts the bacon so air flows under it. No rack? No prob, just skip it.
- Tongs: For movin’ the hot bacon without burnin’ your fingers.
- Paper Towels: To soak up extra grease after cookin’.
- Oven Mitts: Safety first, fam. That sheet gets hot.
Got all that? Sweet. If you’re missin’ somethin’ just improvise—I’ve cooked without a rack plenty of times and it still turns out dope.
Step-by-Step: How to Cook Bacon on a Cookie Sheet
Now for the main event. I’m gonna break this down real simple so even if you’ve never cooked a strip in your life you’ll nail it. Follow along and you’ll have a pile of crispy goodness in no time.
1. Preheat That Oven, Yo
Start by crankin’ your oven to 400°F. This temp is the sweet spot for gettin’ bacon crispy without turnin’ it into charcoal. Some folks go a bit lower at 375°F for thicker cuts, but I find 400 works for pretty much everything. Let it heat up while you prep—don’t skip this part ‘cause it helps the bacon cook even.
2. Prep Your Cookie Sheet
Grab that rimmed cookie sheet and line it with parchment paper or aluminum foil if you’re all about easy cleanup. Parchment keeps stuff from stickin’, while foil’s great for catchin’ grease. If you’ve got a cooling rack, set it on top of the lined sheet for max crisp factor. No rack? Just lay the bacon straight on the sheet—still works fine.
3. Lay Out the Bacon Strips
Place your bacon strips on the sheet in a single layer. Don’t let ‘em overlap, or you’ll get uneven cookin’ and soggy spots. Space ‘em about half an inch apart if you can. I usually lay ‘em perpendicular to the short side of the sheet so the grease drips off easy. If you’re cookin’ a whole pound, you might need to squeeze a bit, but don’t crowd it too much.
4. Pop It in the Oven
Slide the cookie sheet onto the middle rack of your preheated oven. Middle rack’s key for even heat all around. Close the door and set a timer based on how crispy you like it and the thickness of your bacon. Here’s a lil’ guide I whipped up for ya:
| Bacon Type | Cooking Time at 400°F | Notes |
|---|---|---|
| Thin-Cut Bacon | 12-15 minutes | Check early, burns quick! |
| Regular-Cut Bacon | 15-20 minutes | Good balance of chew and crisp. |
| Thick-Cut Bacon | 20-25 minutes | Might need a flip for evenness. |
Keep an eye on it startin’ around the 12-minute mark. Ovens can be sneaky and cook faster or slower than ya think.
5. Flip If You Wanna (Optional)
Some peeps swear by flippin’ the bacon halfway through to get both sides super crispy, especially with thick cuts. If you’re doin’ this, pull the sheet out after about 10-15 minutes, use tongs to turn each strip, and pop it back in for another 5-10 minutes. Me? I usually skip it ‘cause the oven heat does a solid job on its own, but do what feels right.
6. Take It Out and Drain
Once your bacon’s lookin’ deep golden brown and crispy to your likin’, pull the sheet out with oven mitts. Careful, it’s hot as heck! Use tongs to move the bacon to a plate lined with paper towels. This soaks up extra grease so it don’t get all soggy. If you’re feelin’ fancy, blot the tops with another towel for even less oil.
7. Deal with the Grease and Clean Up
Let the cookie sheet cool a bit before messin’ with the grease. Pour it into a heatproof container if you’re savin’ it for cookin’ other stuff (like fryin’ eggs—yum!). If not, just ditch it once it’s cool. If you lined the sheet, just crumple up the foil or parchment and toss it. Wipe the sheet with a paper towel or wash with warm soapy water if it’s bare. Easy peasy.
And there ya go! You’ve got yourself a batch of perfectly cooked bacon without the stovetop chaos. Dig in right away or save some for later—we’ll get to storage in a sec.
Tips for the Crispiest Bacon Ever
Wanna take your bacon game to the next level? I’ve picked up a few tricks over the years that’ll make your strips so crispy, folks’ll think you’re a chef or somethin’. Try these out:
- Pick Thick-Cut for Best Results: Thin slices can overcook and burn fast in the oven. Thick-cut holds up better and gives you that perfect crunch. I always grab the good stuff from the butcher when I can.
- Space ‘Em Out: Don’t let the strips touch too much. Givin’ ‘em room means no soggy spots. Trust me, I learned this the hard way with a sad, floppy batch once.
- Use a Cooling Rack: If you’ve got one, it’s a total win. Lifts the bacon so air gets underneath, makin’ it crispier all over. No rack? Crumple some foil and lay the bacon on top for a similar effect.
- Start with Frozen Bacon: Sounds weird, but if you toss bacon in straight from the freezer, it renders fat slower and crisps up nicer. I’ve tried this on lazy mornings, and dang, it works.
- Preheat the Sheet: Heat the cookie sheet in the oven for a few minutes before addin’ the bacon. It jumpstarts the crispin’ process. Just be careful not to burn yourself layin’ the strips down.
- Lower Temp for Thick Cuts: If you’re worried about burnin’ thick bacon, start at 350°F for the first 10 minutes to render the fat, then crank to 400°F to finish. Takes longer but worth it.
Oh, and one more thing—don’t walk away for too long. Bacon can go from perfect to charred in like two minutes flat. Set that timer and check it!
What If It Ain’t Cookin’ Right?
Sometimes things don’t go as planned, and that’s cool. Here’s how to fix a few hiccups I’ve run into:
- Bacon’s Too Chewy: If it’s not crispy enough, pop it back in for 2-3 minutes at a time. Keep checkin’ so it don’t overdo it.
- Burnt Edges: Oven too hot or left it too long. Next time, lower the temp to 375°F or check earlier. Also, use a light-colored sheet—dark ones heat up faster and burn stuff.
- Uneven Cookin’: Might be overcrowdin’. Spread the strips out more next go. Or rotate the sheet halfway through if your oven’s got hot spots like mine does.
- Sticks to the Sheet: Forgot to line it, huh? Next time, use parchment or grease the sheet with a tiny bit of oil. For now, scrape it off gentle with a spatula.
We’ve all messed up a batch or two, so don’t sweat it. Practice makes perfect, and soon you’ll be a bacon master.
Storin’ and Reheatin’ Your Bacon
Made too much? No such thing, but if you’ve got leftovers, here’s how to keep ‘em tasty for later. I always cook extra for quick breakfasts during the week.
- Cool It First: Let the bacon cool down to room temp before storin’. Hot bacon in a container gets soggy and gross.
- Refrigerate: Pop it in an airtight container or zip-top bag. Wrap tight in foil if you don’t got a container. It’ll stay good in the fridge for 4-5 days.
- Freeze for Longer: Wanna save it longer? Lay the strips flat on a sheet in the freezer for a couple hours, then toss ‘em in a freezer bag. Keeps for up to 2 months without losin’ flavor. Thaw in the fridge when you’re ready.
- Reheat Like a Pro: Warm it in the oven at 350°F for about 10 minutes on a sheet. Or, if you’re in a rush, microwave on a plate with a paper towel over it in 30-second bursts ‘til hot. Oven’s better for keepin’ that crisp, though.
And don’t toss that grease! Strain it into a jar and fridge it for up to a month. I use it for fryin’ potatoes or addin’ flavor to beans. So good.
Fun Ways to Use Your Oven-Baked Bacon
Now that you’ve got this crispy gold, don’t just slap it on a plate (though that’s fine by me). Get creative! Here’s some ideas we’ve loved at our place:
- Breakfast Classics: Crumble it into scrambled eggs or stack it on a breakfast sandwich with cheese and a fried egg. Nothin’ beats that combo on a weekend mornin’.
- Bacon-Wrapped Goodies: Wrap some jalapeño poppers or asparagus spears with a strip and bake ‘em. It’s a fancy lil’ appetizer that’s stupid easy.
- BLT Upgrade: Layer your bacon with fresh lettuce and tomato on toasted bread with a smear of mayo. Best sandwich ever, hands down.
- Breakfast Burritos: Roll it up with eggs, cheese, and salsa in a tortilla. I make these for quick grab-and-go meals when I’m runnin’ late.
- Salad Topper: Break it into bits and sprinkle over a salad for a salty crunch. Works awesome with spinach or Caesar vibes.
Honestly, bacon makes everything better. Toss it into whatever you’re cookin’, and watch folks light up. What’s your fave way to eat it? I’m always lookin’ for new ideas.
A Few Last Thoughts from My Kitchen
So, fire up that oven, grab a cookie sheet, and let’s get cookin’. Breakfast ain’t gonna wait, and neither should you!
The case for oven-cooked bacon
Cooking bacon in the oven has many advantages over other techniques. Sure, the air fryer gets it crispy, but you’re limited to a maximum of six pieces of bacon at a time in most models, which, let’s be honest, usually isn’t enough bacon. Anything that involves standing over a stove means you’re not only going to be dealing with splattering fat (just ask the many beloved T-shirts I’ve ruined in pursuit of extra-crispy bacon), but you’ll also have to clean a greasy pan. A bacon press eliminates the need to flip, but again, leaves you with another piece of equipment to clean.
With most of these methods, you need to give the bacon your full attention. Step away for a minute to slice a tomato for a BLT and your bacon could throw a toddler-level tantrum. But oven-cooked bacon allows you to live your life for 18 minutes or so while the pork does its thing. You don’t have to flip it, press it, or shield your kitchen from grease. And if you play your cards right, cleanup will take two minutes, flat.
Sheet pan + aluminum foil
My personal favorite way to cook bacon in the oven is on a sheet pan lined with aluminum foil, because it cooks evenly and gets crispy on both sides. Lining your pan with aluminum foil will help protect it from grease; itll need a quick rinse or run through the dishwasher at most. If you save your bacon fat—and you absolutely should—it’s easy to lift up the foil, make a little chute, and pour that liquid gold directly into another vessel.
If you prefer to avoid single-use items in your kitchen, you can absolutely cook your bacon directly on a metal sheet tray. It will still crisp nicely, but throughout the testing process, I found that bacon tends not to cook as evenly without the foil lining; you’re more likely to get charred edges with less well-done centers. You’ll also have to deal with a greasy pan, which may or may not be a deal-breaker for you.
Kevin Gillespie shows you how to cook bacon the Wright Way™
FAQ
Can you cook bacon on a cookie sheet in the oven?
Good news: Turns out the best method is actually the easiest as well. Don’t bother with racks, crimped foil, or stacked baking sheets; just lay out your bacon strips on a rimmed baking sheet and bake them in a 425°F (220°C) oven until they’re as crisp as you like (about 20 minutes was right for me).
Is it better to bake bacon at 350 or 400?
How to get bacon to not stick to a baking sheet?
The key to mess-free, fuss-free bacon making is lining a baking sheet with parchment paper. All the grease and mess stays on the parchment, making it really easy to toss and clean up. You can use foil, but I don’t like it as much because the bacon can stick to it, so instead I prefer to use parchment paper.
Can you cook bacon in the oven on baking paper?
Line a baking sheet with parchment paper. Place bacon slices, one next to the other, on the prepared baking sheet. Bake in the preheated oven for 15 to 20 minutes. Remove from the oven to flip bacon slices with kitchen tongs and then return to the oven.
Should you bake Bacon on a cookie sheet?
Less mess – Baking bacon contains the grease on the cookie sheet instead of splattering on your stovetop. Easy cleanup – A rimmed cookie sheet contains any grease for easy cleanup. The sheet can simply be wiped out versus scrubbing a greasy skillet. Hands-off cooking – Simply place the bacon in the oven and go about your morning while it cooks.
Can you cook bacon in the oven?
While cooking bacon in a skillet on the stovetop is the traditional method baking it in the oven has become increasingly popular. Cooking bacon in the oven makes the process easy and hands-off. Simply place the bacon on a cookie sheet pop it in the oven, and 20-30 minutes later you have a batch of perfectly crispy, consistently cooked bacon.
Does Bacon get crispy when cooked in the oven?
Bacon cooked in the oven definitely gets crispy, but I also find that it retains a bit of chewiness near the middle, especially when cooking thick-cut bacon. I love this, but if you love your bacon crispy through and through, then you should try baking it on top of a metal cooling rack set over the baking sheet.
How do you cook bacon on a baking sheet?
Choose the Right Sheet: Opt for a rimmed baking sheet to catch any grease. Line the Sheet (Optional): For easy cleanup, line the baking sheet with aluminum foil or parchment paper. Arrange the Bacon: Lay the strips of bacon on the sheet in a single layer, ensuring that they do not overlap. This helps to ensure even cooking.
Can you cook bacon on a rimmed baking sheet?
No need to constantly watch and flip it. Can cook large batches – Multiple sheets of bacon can be cooked at once in the oven. Any rimmed baking sheet or cookie sheet will work for oven-baked bacon. The rim prevents grease from spilling over the edges. Opt for a light-colored sheet – dark pans can overbrown the bacon.
How do you clean a cookie sheet after cooking bacon?
After cooking bacon on a cookie sheet, it’s important to properly clean up any remaining grease or debris. Here are some tips for easy cleanup: 1. Remove any excess grease: Before cleaning the cookie sheet, remove as much excess grease as possible.