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Burn Your Bacon No More: Oven Baked Bacon

A clever technique to crisp bacon and rein in spatter, all in one swoop, oven baked bacon is so easy and takes all the messiness out of frying bacon at home. Baking bacon in the oven is the busy home cook’s shortcut to perfectly cooked bacon!

Oven baked bacon - baking bacon in the oven creates perfectly crisp bacon!

SoupAddict loves the Interwebs for many reasons, including the ability to connect with people who are much smarter than she. Despite the fact that SoupAddict regularly prepares bacon for various dishes, including soups and sandwiches, it has never once crossed her soup-addled mind to put the bacon in the oven. It’s enough to make SoupAddict kick herself in the bee-hind with her heel.

Then, SoupAddict read this blog, where the thing with the bacon in the oven was mentioned (about a third of the way down), and SoupAddict ran to her kitchen, squealing like a school girl, and grabbed a pan and some bacon, and lo and behold, a half hour later, there was !bacon!, crisp and perfect, and angels sang and puppies frolicked and butterflies swarmed. SoupAddict’s kitchen smelled wonderful, and SoupAddict happily ate all three slices.

The whole exercise also brought to SoupAddict’s mind some distant memory of bacon dredged in flour, which spurred SoupAddict to squeal and make another batch of !bacon! (same angelic, puppic and butterflyly activities), only coated in flour and spices. SoupAddict’s house smelled like bacon for hours, and SoupAddict happily ate all three slices of delicious pepper-crisped bacon.

But then, when everything was said and done, SoupAddict got the best surprise of all, which you’ll have to wait until the end of the post to learn about.

(For those of you who don’t watch news on TV, this technique is called a “teaser,” which is unofficially defined as a completely unnecessary delay in the sharing of knowledge for the purpose of manipulating the viewing audience into doing what they’re likely to forget they were the slightest bit interested in doing 5 seconds later anyway. Hm, what were we talking about?)

Flour dredge for oven baked bacon

Okay. First, add flour or fine corn meal to a big plate. Then grind lots of fresh black pepper and stir, if you’re a fresh pepper kind of person.

You can also add a sprinkle of garlic powder or onion powder. Or brush the bacon strips with maple syrup first. Really, anything that sounds good.

Preparing the pan for oven baked bacon

Cover a rimmed pan completely with foil. Here, SoupAddict is exhibiting some latent OCD traits by fashioning a sort of drainage ditch, which will allow the bacon grease to drain down the center of the pan out to the edges.

Not required, unless you are similarly latently OCD’ed. (Or, even easier, just lay an oven-proof cooling rack in the foil-covered pan, and place the bacon on the rack, although clean-up will not be quite as easy as with foil.)

Dredging bacon strips in flour

Lay a slice of bacon into the flour mixture; then flip over. No need to really drag the slice through the flour: you don’t want a breaded coating, just a dusting.

Dredging bacon strips through flour

SoupAddict’s right hand wasn’t doing anything particularly useful, so she put it work.

Two-fisted bacon coating action: bacon akimbo!

Flour dusted bacon strip

You can see that the slices are not thickly coated – just dusted – with flour.

The goal here is to help set the crispy outsides of the bacon slices once they’re fully cooked.

Flour dusted bacon strips on foil-lined pan

Arrange the slices on the pan. If you’re baking the entire pound, just scootch the slices closer together.

Baked bacon holds its straight shape wonderfully with minimal curling.

Oven baked bacon

10 minutes in: the fat is only just starting to render — not quite “done” enough to my preferences.

But the kitchen is definitely starting to smell divine.

Oven baked bacon

20 minutes in: now we’re talkin’. The bacon is browning and juicing up nicely.

Oven baked bacon

The tong test reveals a slice that is only slightly bendy. If you like bacon that’s just short of crisp, this slice is for you.

Here … take it. Go on, take it. Well, alright, if you’re going to be that way, then it’ll just go back on the pan.

Oven baked bacon

25 minutes in: the slices have produced the familiar fat foam, which indicates to SoupAddict that they’re done to her bacon-lovin’ tastes.

Time to dig in!

Crispy oven baked bacon, ready to eat!

SoupAddict likes her bacon crispy, and not one little bit blackened (except for the black pepper flakes, which are black). Perfectly browned, with a snap! when you bend it.

Oven baked bacon

Blot with paper towels.

Is there a piece in there that’s significantly shorter than the others? Why, SoupAddict has no idea [crunch] what you’re talking about [nom nom nom].

Oven baked bacon

Now to the teaser. Why the foil, you might ask? You’re used to scrubbing out the bacon skillet, so what’s the big deal with the pan? SoupAddict will now tell you.

Pay attention. This could be complicated. It’s nothing like cleaning a grease-burned skillet. No, sir. This is a secret passed from generation to generation, now shared with you:

Pull up all the edges of the foil rectangle, untucking them from the pan edges if you tucked them under.

Oven baked bacon

Gather up the edges to form a pouch, like a drawstring bag, being careful not to tip the bundle over.

Oven baked bacon

Gently twist the top half to seal everything in. Open garbage can lid. Drop in grease packet. Put spotless pan away. Go eat some bacon.

Didja get all that? Yeah. SoupAddict thought you would.

Karen xo

Print Recipe
5 from 1 vote

Burn Your Bacon No More - Bake It

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 12
Author: Karen Gibson

Ingredients

  • flour or corn meal enough to cover a plate or small pan
  • freshly ground black pepper
  • bacon pork or turkey

Instructions

  • Pre-heat oven to 350°
  • Lightly dredge bacon slice through flour, then repeat on other side. Arrange on foil-covered, rimmed baking pan. Repeat with remaining slices.
  • Bake for 20-30 minutes, until the slices reach desired crispness. Transfer to plate and blot with paper towels.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
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Recipe Rating




Stephen

Sunday 7th of October 2012

Great post. I love your writing style.

SoupAddict

Sunday 7th of February 2010

Love the peeps at KAF!

PhyllisRyan

Sunday 7th of February 2010

Ahhhhhhh. King Arthur Flour has wonderful ideas for doing so many things. We have green tomatoes at the Farmer's Market and I may have to try your green tomato BLT. Who doesn't love bacon.

SoupAddict

Sunday 7th of February 2010

I love fried green tomato BLTs! The sadness of tearing down my gardens in October is offset by all the green tomatoes and BLT goodness.

Catastrophysicist

Friday 5th of February 2010

Baking bacon is a thing I staunchly stand for. Here's a post where in I expound on the virtues of baking it: http://catastrophysicist.wordpress.com/2008/12/18/fried-green-tomato-bacon-lettuce-and-tomato/