Oven-Baked Crispy Bacon

How to Make Oven-Baked Crispy Bacon

1. 1

   Step 1: Preheat oven and prepare pan

   Place a rack in the center of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and position a wire rack (oven-safe) on top of the foil; the rack lets fat drip away so the bacon crisps evenly.
   
2. 2

   Step 2: Arrange bacon on the rack

   Lay bacon strips in a single layer across the wire rack without overlapping; they can touch slightly as they shrink. For even cooking, arrange thicker ends toward the hotter parts of the tray (closer to center) and leave a little space so hot air circulates.

   For this step

   • 1 lbThick-cut bacon
   
3. 3

   Step 3: Add optional glaze or seasoning

   If using a sweet glaze, sprinkle the brown sugar evenly over the bacon, then brush with the maple syrup and finish with a light dusting of black pepper and smoked paprika. You can also skip the glaze and simply season with freshly ground pepper for a classic savory result.

   For this step

   • 2 tbspPacked brown sugar (optional, for candied bacon)
   • 1 tbspPure maple syrup (optional, for glaze)
   • 1 tspFreshly ground black pepper
   • 1/2 tspSmoked paprika (optional, for a smoky kick)
   
4. 4

   Step 4: Bake until uniformly crispy

   Bake in the preheated oven 15–22 minutes, checking at 12–15 minutes if your bacon is thin; thick-cut may need the full time. Rotate the pan once halfway through for the most even browning; remove when the bacon reaches your preferred crispness (edges browned and center firm).
   
5. 5

   Step 5: Drain, finish and store

   Transfer bacon to a plate lined with paper towels to drain excess fat, and sprinkle lightly with kosher salt if desired. Let cool to room temperature before storing in an airtight container in the refrigerator for up to 4–5 days or freeze flat for longer meal prep.

   For this step

   • 1/4 tspKosher salt (optional, to taste after baking)
   

1. Place a rack in the center of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and position a wire rack (oven-safe) on top of the foil; the rack lets fat drip away so the bacon crisps evenly.
2. Lay bacon strips in a single layer across the wire rack without overlapping; they can touch slightly as they shrink. For even cooking, arrange thicker ends toward the hotter parts of the tray (closer to center) and leave a little space so hot air circulates.
3. If using a sweet glaze, sprinkle the brown sugar evenly over the bacon, then brush with the maple syrup and finish with a light dusting of black pepper and smoked paprika. You can also skip the glaze and simply season with freshly ground pepper for a classic savory result.
4. Bake in the preheated oven 15–22 minutes, checking at 12–15 minutes if your bacon is thin; thick-cut may need the full time. Rotate the pan once halfway through for the most even browning; remove when the bacon reaches your preferred crispness (edges browned and center firm).
5. Transfer bacon to a plate lined with paper towels to drain excess fat, and sprinkle lightly with kosher salt if desired. Let cool to room temperature before storing in an airtight container in the refrigerator for up to 4–5 days or freeze flat for longer meal prep.