How to make crispy bacon in the oven

First things first, crank your oven up to 400°F (200°C). While it’s heating, grab a baking sheet—any old one will do, but if you’ve got a rimmed one, even better. That little edge will catch any grease that decides to wander. Line the sheet with aluminum foil or parchment paper for easy cleanup. Trust me, you don’t want to skip this step unless you’re a fan of scrubbing baked-on bacon grease later. If you’re using foil, give it a light spray with nonstick cooking spray to help with sticking (yes, bacon can stick, even to foil).

Now, lay your bacon strips out on the baking sheet. Don’t let them overlap or touch too much—give each slice its own space so the hot air can circulate and crisp them up evenly. If you’re cooking a ton of bacon (because who isn’t?), use two sheets or cook in batches. Pro tip: if you like your bacon extra crispy, lay it out on a wire rack set over the baking sheet. This lets the grease drip away, so the bacon cooks in its own fat instead of sitting in it. No wire rack? No problem—just flip the bacon halfway through cooking (more on that later).

Pop the baking sheet into the oven and let the magic happen. For regular-cut bacon, 15-18 minutes is usually perfect. Thick-cut might need 18-22 minutes. You’re looking for that golden-brown color and a crispy texture—no floppy bits allowed. If you’re using a wire rack, you might not need to flip, but if your bacon’s sitting directly on the sheet, flip it halfway through. This ensures both sides get equal love from the oven’s heat. And here’s the best part: no babysitting required. Set a timer, walk away, and let the oven do its thing.

Once your bacon’s looking irresistibly crispy, pull it out of the oven and transfer it to a paper towel-lined plate or a wire rack. This step’s super important—it lets any excess grease drain off so your bacon doesn’t end up soggy. If you’re saving the bacon grease (and you should be—it’s liquid gold for cooking eggs, roasting veggies, or making gravy), carefully pour it into a heatproof container. Just be careful, that stuff’s hot! Let the grease cool a bit before sealing it up. You can store it in the fridge for months, and it’ll add serious flavor to whatever you cook next.

Now comes the best part: eating it. Crispy oven bacon is perfect for just about anything. Pile it onto a breakfast sandwich with a fried egg and avocado, crumble it over a loaded baked potato, or just snack on it straight up (no judgment here). If you’ve got leftovers (though I doubt you will), store them in an airtight container in the fridge for up to 5 days. Reheat in a skillet or the oven to bring back that crispy texture—microwaving will just make it chewy. And if you’re feeling fancy, chop it up and sprinkle it over salads or soups for a smoky, salty crunch.

Cleanup’s a breeze with this method. If you lined your baking sheet with foil or parchment, just peel it off and toss it (or recycle it, if you’re into that). Wipe down the sheet with a paper towel to catch any lingering grease, then wash it with hot, soapy water. No scrubbing, no stress. If you used a wire rack, let it soak in hot water for a few minutes to loosen any stuck-on bits. And that’s it—you’re done! No greasy stovetop, no splattered walls, just perfectly crispy bacon and a kitchen that doesn’t look like a crime scene.