Oven Baked Bacon

Why not make bacon in the oven?! Oven Bake Bacon is much less of a mess and here are two methods of oven baking bacon that result in a piece of crispy or chewy bacon. Try them both and decide which you like better. 

Bacon is a versatile ingredient. There are so many ways to cook, bake, add it, or just eat it on its own. Oven baking bacon is the way most restaurants cook bacon and it produces consistent results every time. I’m going to share with you two methods of baking it that will produce different results. So depending on whether you want crispy or chewy bacon, use these methods.

For thick cuts of bacon, the baking sheet and wire rack method is always better because it lifts it out of it’s fat and becomes crisper. 

HOW TO MAKE CHEWY BACON

• Line a baking sheet with 3 sheets of foil, two to cover the sides and one down the middle. (This prevents the grease from leaking onto the baking sheet). Or 1 sheet of foil down the middle, folding the sides up.
• Lay bacon strips crosswise on a baking sheet, being careful not to overlap. 
• Bake 400°F for 15-20 minutes, until golden and crisp depending on thickness. 
• Transfer to a paper towel-lined baking sheet.

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HOW TO MAKE CRISPY OUTSIDE EDGES & CHEWY INSIDE BACON

1. Line a baking sheet with 1-3 sheets of foil down the middle. (This prevents the grease from leaking onto the baking sheet).
2. Place an oven-safe wire rack inside the foil-lined baking sheet.
3. Lay bacon strips crosswise on a wire rack, being careful not to overlap.
4. Bake 400°F for 15-20 minutes or a few minutes longer, until golden and crisp depending on thickness.
5. Transfer to a paper towel-lined baking sheet.

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TO STORE LEFTOVER OR MADE AHEAD BACON

• Refrigerator: for up to 4-5 days. Store in a shallow airtight container, a Ziploc bag layered on parchment paper, or wrap tightly in foil. 
• Freeze: for up to 3 months. Wrap bacon slices individually in cut parchment or foil heavy-duty freezer bag or airtight container. Take out of the freezer as needed.
• Thaw frozen bacon in the refrigerator and it will last about 3-4 days. 

TO REHEAT BACON

• It can be reheated in a skillet for a minute or two. 
• Wrapped in a paper towel and microwaved for a few seconds.

Left to right results: Baked on foil for Chewy and baked on a wire rack for Crispy Outside Edges & Chewy Inside.

BACON VARIATIONS

It works better to always use a baking sheet and wire rack method when using variations. 

• Brown Sugar Glazed Bacon- For about 1 pound of bacon, sprinkle ⅓ cup light brown sugar and 1 ½ teaspoon black pepper. Bake for 15-20 minutes, or until desired crisp and caramelized. 
• Maple Bacon – Bake for 12-15 minutes; remove from oven. Brush maple syrup on the bacon slices and bake for 3-5 minutes until golden and crispy. Do not over-brown the maple syrup.
• Maple Dijon Black Pepper– For 1 pound of bacon, whisk together ¼ cup pure maple syrup, 1 Tablespoon Dijon, and ¼ teaspoon black pepper. Bake for 12-15 minutes; remove from oven. Brush generously with maple glaze and bake for another 3-5 minutes until golden and crispy. Do not over-brown.
• Honey-Sriracha Bacon – Mix together 2 Tablespoons honey and 1 teaspoon Sriracha or more. Bake for 12-15 minutes; remove from oven. Brush with honey-sriracha and bake for 3-5 minutes until golden brown and crispy. Be careful not to over-brown the honey.