How to Make Oven-Fried Bacon
A few Fridays ago, I mentioned that I was planning to experiment with baking bacon in the oven. I was honestly surprised by how many people said that they had been making bacon like this for years, as it was something that just came onto my radar in the last few months. Kudos to those of you smart enough to have been doing it for years! Growing up, my mom never cooked bacon on the stove, always in the microwave. To be perfectly honest, I’ve never found anything wrong with that – it seems to cook up perfectly crispy each and every time. However, if you need to make a large batch, it takes forever. I can squeeze a few more slices into my large cast iron skillet, so I started cooking bacon that way. However, it’s insanely messy, seems to take longer than it should, and never seems to cook up evenly – I seem to always burn part of the bacon while part of it remains a little more raw than I’d like. After breaking in my new oven with an entire pound of bacon, I’d like to announce that I am now 100% sold on making bacon in the oven.
I made the bacon two different ways for comparison sake… first, I put the bacon on a foil-lined baking pan, then I tried laying it on a wire rack set on top of a foil-lined baking pan. I thought that the texture of the bacon was very similar using both methods, but the ends of the bacon burnt a little on the batch sitting on a wire rack. It also required cleaning the wire rack, which wasn’t easy. The bacon straight on the pan was my preferred method, and it turned out fabulous bacon. The baking time will vary depending on how well done you like your bacon; I like pretty crispy bacon, so I err toward the longer end of the baking time.
If you bake up a large batch of bacon at once, the slices can be frozen and then quickly reheated in the microwave as needed. I am all-in with this bacon prep method from now on! Next time I may brush it with a little maple syrup or sprinkle it with brown sugar. What’s your favorite way to eat your bacon?
One year ago: Apple-Pecan Spice Cake with Cream Cheese Filling and Praline Frosting
Five years ago: Homemade Pierogi
Making bacon in the oven is extremely easy and much less
messy than frying it on the stovetop.
- 12 slices bacon
- Preheat oven to 400 degrees F. Line a half sheet pan with aluminum foil.
- Lay bacon slices in a single layer without overlapping on the foil and bake for 20 to 30 minutes, or until desired degree of doneness. Using kitchen tongs, remove bacon from pan and place on paper towel-lined plate to drain.
Once the bacon has cooled, you can place it in an even layer on a clean, parchment paper-lined baking sheet and freeze until firm, about 30 minutes. Place the frozen bacon in a freezer-safe zip-top bag and store in the freezer for up to 1 month. To reheat, simply microwave for 15 seconds.