Crispy Oven-Baked Bacon

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Ingredients

  • 1–2 lb (450–900 g) thick-cut or regular bacon
  • Optional: freshly ground black pepper
  • Optional: 1–2 tsp maple syrup for a sweet version
  • Optional: pinch of brown sugar for caramelized bacon

Equipment

  • Large rimmed baking sheet
  • Aluminum foil or parchment paper
  • Wire rack — optional

Method

  1. Heat the oven to 400°F (200°C).
    No need to preheat the baking sheet.
  2. Line a large baking sheet with foil or parchment. This makes cleanup much easier.
  3. Arrange the bacon in a single layer.
    The slices can be close together, but don’t overlap them. For bacon that’s especially crisp, place it on a wire rack set over the baking sheet so the fat drips away.
  4. Season if desired.
    For classic bacon, leave it as-is. For a sweet-and-savory version, lightly brush with maple syrup and sprinkle with a little black pepper.
  5. Bake for 15–25 minutes, depending on thickness and how crisp you want it:
    • Regular bacon: 15–20 minutes
    • Thick-cut bacon: 20–25 minutes
    • Very crispy: add another 2–5 minutes
    Start checking around 15 minutes because bacon can go from perfectly crisp to burnt quickly.
  6. Remove and drain.
    Transfer the bacon to a plate lined with paper towels. It will become a little crispier as it cools.
  7. Save the bacon fat if you like. Strain it into a heatproof container and refrigerate it. It’s excellent for frying eggs, potatoes, vegetables, or making cornbread.

For bacon like the photo

For those very crisp, curled, deeply browned pieces, I’d use 400°F/200°C on a wire rack and bake for about 20–25 minutes, watching closely during the final few minutes.

Chef’s tip: Don’t pour the bacon grease down the sink—it can solidify and clog your pipes. Let it cool and discard it or save it for cooking.

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