I finally nailed Crispy Oven Bacon and my breakfasts are now outrageously simple and perfectly crisp every time.

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I can’t stop loving Crispy Oven Bacon, it’s basically my breakfast drug. I love the sizzle you can hear from across the house, the way edges snap, the chewy parts still there.

And I get weirdly emotional about that first bite. I usually reach for bacon, regular or thick cut, and sometimes drizzle a little pure maple syrup when I’m feeling decadent.

This Baked Bacon Recipe is the answer to my lazy mornings and party trays alike. No awkward flips, no splatter wars.

Just straight-up glorious strips that ruin every other bacon method for me. I crave it daily, always.

Ingredients

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Bacon: crunchy, salty comfort.
It’s the main protein and guilty pleasure.
Brown sugar: caramelizes into sticky, sweet crust.
Basically candied goodness on top.
Maple syrup: glossy glaze that adds warm sweetness.
Plus a hint of depth.
Black pepper: bright spice that cuts richness.
It’s small but noticeable kick.
Kosher salt: optional pop of saltiness.
Basically makes everything taste less flat.

Ingredient Quantities

1 lb (450 g) bacon, regular or thick cut, about 12 to 16 slices

2 tablespoons brown sugar, packed, optional for candied bacon

1 to 2 tablespoons pure maple syrup, optional for a glaze

1/2 teaspoon freshly cracked black pepper, optional

pinch of kosher salt, optional and only if you like it saltier

How to Make this

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1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup, then either place a wire rack over the sheet or lay the bacon directly on the foil if you want softer edges.

2. If using brown sugar or maple syrup for candied bacon, mix the brown sugar, maple syrup, and cracked black pepper in a small bowl until it forms a sticky paste. Set aside.

3. Arrange bacon slices in a single layer on the rack or on the foil. Make sure slices don’t overlap much so they cook evenly. If you like it saltier add just a pinch of kosher salt now but remember bacon is already salty.

4. For regular bacon just lay it on the sheet. For candied bacon spoon or brush the brown sugar mixture onto the tops of each slice. A light brush is enough, heavy globs can burn.

5. Put the sheet on the middle oven rack. Bake 15 to 20 minutes for regular cut, 20 to 25 minutes for thick cut, or until the bacon reaches your desired crispness. Start checking at 12 minutes cause ovens vary.

6. If you like extra glossy glaze, brush the bacon with a little more maple syrup during the last 2 minutes of cooking, watching closely so it doesn’t burn.

7. Use tongs to move the bacon to a paper towel lined plate to drain. If you used a rack, the fat will drip below and the bacon stays crisp. Be careful, the bacon and pan will be very hot.

8. Let bacon rest for 1 to 2 minutes so it firms up and gets crunchier. Candied bacon will harden as it cools, so dont panic if it seems soft right out of the oven.

9. Save the rendered bacon fat in a jar after straining for cooking later, or discard once cool. Serve warm.

Equipment Needed

1. Rimmed baking sheet
2. Aluminum foil
3. Wire rack (fits the baking sheet) or parchment if you prefer no rack
4. Small bowl and spoon for the sugar/maple mix
5. Pastry brush or extra spoon for spreading glaze
6. Tongs for flipping and removing bacon
7. Paper towels and a plate for draining
8. Fine mesh strainer and a heatproof jar for saving bacon fat
9. Oven mitts or heatproof gloves

Preheat your oven to 400°F (200°C). Line the rimmed sheet with foil so cleanup is way easier, then either set the wire rack on top or lay the bacon right on the foil if you want softer edges.

If you want candied bacon, mix the brown sugar, maple syrup and cracked black pepper in a small bowl until it makes a sticky paste. Don’t overdo it, just enough to coat. Set that aside.

Arrange the bacon slices in a single layer on the rack or foil. Try not to let them overlap much so they cook evenly. If you really like it salty, add a tiny pinch of kosher salt now but remember bacon is already salty.

For plain bacon just lay it on the sheet. For candied bacon spoon or brush the sugar mix onto the tops of each slice. A light coat is enough, big globs will burn.

Put the sheet on the middle rack and bake. Regular cut usually takes 15 to 20 minutes, thick cut 20 to 25 minutes, but start checking around 12 minutes cause ovens vary. Cook until it’s the crispness you like.

If you want an extra glossy glaze, brush a little more maple syrup on in the last 2 minutes, but watch it closely so it doesn’t burn.

Use tongs to move the bacon to a paper towel lined plate to drain. If you used a rack most fat drains away and the bacon stays crisp. Be careful, the pan and bacon will be very hot.

Let the bacon rest 1 to 2 minutes so it firms up and gets crunchier. Candied bacon will harden as it cools so don’t panic if it seems soft right out of the oven.

If you want, strain the rendered bacon fat into a jar for later cooking, or toss it once cool. Serve warm and enjoy.

FAQ

Q: What temperature and time should I use for oven bacon? A: 400°F (200°C) is ideal. 15 to 20 minutes for regular slices, 20 to 25 minutes for thick cut, but check early since oven temps vary.

Q: Do I need a wire rack? A: No, but a rack helps fat drip away for extra crispness. Laying bacon on foil gives chewier bacon and fewer dirty parts to clean up.

Q: How do I make candied bacon? A: Toss slices with packed brown sugar before baking. For extra crunch, sprinkle more sugar in the last minute or two of baking. Watch closely so it doesn't burn.

Q: Can I add maple syrup? A: Yes, brush 1 to 2 tablespoons of pure maple syrup on in the last 2 to 3 minutes to glaze. Don't add too early or it may burn.

Q: How do I store leftover cooked bacon? A: Cool, then refrigerate in an airtight container up to 4 days. Reheat in oven or microwave. For best texture, reheat on a baking sheet at 350°F for 5 to 8 minutes.

Q: Can I freeze cooked bacon? A: Yes. Layer with parchment and freeze in a sealed bag up to 3 months. Reheat straight from frozen or thaw in the fridge.

Q: My bacon keeps curling, what gives? A: Curling happens when fat and lean cook unevenly. Try using a rack or press with another sheet pan to keep slices flat. Also slicing thicker helps reduce curling.

Best Oven Baked Bacon Recipe Substitutions and Variations

Bacon: use turkey bacon for a leaner option, pancetta for a saltier, more Italian flavor, or thick-cut ham steaks if you want a meatier chew
Brown sugar: swap in coconut sugar for a less sweet, slightly caramel note, or use granulated sugar plus a teaspoon molasses to mimic the taste
Maple syrup: substitute honey for a floral sweetness, or use agave nectar for a milder, vegan-friendly glaze
Black pepper / kosher salt: try crushed red pepper flakes for heat, smoked paprika for smoky depth, or use sea salt flakes instead of kosher for a lighter crunch

Pro Tips

– Put a wire rack over the pan if you want extra crispiness, but if you like chewier edges lay the bacon right on the foil. The rack keeps the fat away so it crisps faster, just expect a little more cleanup.

– If you’re glazing with sugar or maple, apply a thin even layer so it caramelizes instead of burning. Too much sticky stuff will drip and smoke, so wipe the brush off between slices.

– Start checking the oven a few minutes earlier than you think. Every oven runs different, and bacon can go from perfect to overcooked real fast. Pull a slice and cool it for a minute to judge the true texture.

– Save the rendered fat after it cools and strain it into a jar. It’s great for frying eggs, roasting veg, or adding depth to other dishes. Store in the fridge and use within a month.

Best Oven Baked Bacon Recipe

Recipe by Bob Jones

0.0 from 0 votes

I finally nailed Crispy Oven Bacon and my breakfasts are now outrageously simple and perfectly crisp every time.

Servings

servings

Calories

616

kcal

Equipment: 1. Rimmed baking sheet
2. Aluminum foil
3. Wire rack (fits the baking sheet) or parchment if you prefer no rack
4. Small bowl and spoon for the sugar/maple mix
5. Pastry brush or extra spoon for spreading glaze
6. Tongs for flipping and removing bacon
7. Paper towels and a plate for draining
8. Fine mesh strainer and a heatproof jar for saving bacon fat
9. Oven mitts or heatproof gloves