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Since we started making our bacon this way, we can’t go back to a pan. I think it tastes just as good, in fact, for those who like their bacon not crispy, this is the best way to do it. You just line a baking pan with parchment and lay the strips down. Set the oven at 400 degrees—it should take around 20 minutes. When it’s done, pour off the fat (you could save it for other uses later) and lay them down on paper towels like you’d do if you’d cooked it in the pan. This means no having to clean up the stove from bacon grease, and no messy pan.


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Comments (3)


  1. I do this same thing.. but use a wire cookie rack under the bacon so it lifts it up from the grease and they get a little crispier that way. (But then you’ve got two things to clean..)

    • Posted by: Yolanda Edwards

      nice idea brooke–thanks so much!

  2. Posted by: againstthegrain

    I make bacon ( sausage links/patties this way, too), except I use a much lower oven temperature to eliminate splatters in the oven. Lower, slower temps also create evenly cooked flat bacon slices.

    Yes, it takes longer, but 250-275°F is my preferred temperature. Good things come to those who wait, right?

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