If you aren’t baking your bacon, you are doing it wrong. Oven baked bacon is the best way to prepare this delicious meat. Bacon in the oven comes out perfect every time and clean up is a cinch!
I like to write about low carb cooking basics from time to time. Bacon is one of those foods that excites people about the low carb and keto way of eating. Of course, it’s sweet and salty at the same time. It’s one of those guilty pleasures that no longer seems guilty. To be truthful, I don’t eat bacon all that much and when I do, it’s usually crumbled in a salad or on top of deviled eggs. I just find it too salty to eat very often, personally.
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That being said, I am kind of picky about the bacon that we eat. I have ordered it from online butcher shops and gotten it from the store. I try to get the most natural bacon possible in thick slices, because in my book, the thicker the bacon the better!
Cooking the bacon in the oven is my preferred method. There is less hovering over a skillet, less bacon splatter and the clean up is easier. Plus the bacon strips remain flat, which I like.
Supplies needed for oven baked bacon
baking sheet (I like the Analon baking sheet for bacon, because the lip at the edge is higher to contain the grease)
- Lay the foil on the baking sheet and place the rack on top
- Place the bacon strips on the rack. If the rack has wire only going in one direction, try to lay the bacon perpendicular to the wires so it doesn’t fall through.
- Place bacon in cold oven. Turn oven on to 400F.
- Start checking on the bacon after 13 minutes. If you like your bacon crispier, bake for about 18 minutes, but check on it often.
- Remove bacon from oven once it starts to appear how you like it. It will continue to cook for a minute once removed from the oven.
- Lay strips on paper towel or other absorbent surface to remove excess grease.
- Eat all the bacon.
- Discard grease and foil how you choose.
Doesn’t this oven baked bacon look delicious? Almost too pretty to eat!
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