Perfect Oven Bacon (No Splatter, No Stress)
Flat, crispy, perfectly cooked bacon every single time - and your stovetop stays clean.
Stovetop bacon is a commitment. It spits, it splatters, it requires constant attention, and somehow half of it ends up curled into little bacon scrolls while the other half burns. Oven bacon solves all of this. Lay it on a rack over a baking sheet, put it in the oven, set a timer, and walk away. Every piece comes out flat, evenly cooked, and crispy from edge to edge. The rack is important - it lets the fat drip away and the bacon cooks in the hot air rather than sitting in its own fat. Save the rendered fat in a jar in the fridge. It is liquid gold for cooking eggs, sautéing vegetables, or making the best roast potatoes of your life.
Prep: 2 min • Cook: 18 min • Serves: 4
Ingredients
- 12 slices Bacon (thick-cut is best)
Instructions
- Preheat oven to 400F. Line a baking sheet with foil and set a wire rack on top.
- Lay bacon slices in a single layer on the rack - they can touch but should not overlap.
- Bake for 15-20 minutes depending on thickness and how crispy you like it. Check at 12 minutes.
- Remove from oven and transfer to a paper towel-lined plate immediately.
- Let the rendered fat cool slightly in the pan, then pour into a jar and refrigerate. Use it for everything. Or just roll up the tinfoil with the rendered fat and toss it in the trash. Your choice.