How to Cook Bacon in the Oven Perfectly

Cooking bacon in the oven means laying rashers in a single layer on a tray or rack and baking them at around 190–200C for roughly 10–20 minutes, depending on thickness and how crisp you like it. It takes a little longer than frying or grilling, but it is far more hands-off and gives you even results with less mess. You can cook a whole tray at once, which makes it ideal for a crowd or for meal prep.

• A baking tray or shallow baking pan
• Non-stick oil, foil, greaseproof paper or a wire rack (optional, depending on method)
• Tongs for turning
• A plate lined with kitchen towel for draining
• An oven, or an air-fryer if you prefer

1. Heat the oven to 200C/180C fan/gas 6. Some recipes use 190C instead, so check your bacon early the first time.
2. Lightly oil a non-stick tray, or line it with foil or greaseproof paper for easier cleanup.
3. Lay the bacon (streaky or back) over the tray in a single layer, leaving space between each rasher so they cook evenly.
4. Bake for 10–15 minutes, using tongs to flip the bacon halfway, until cooked and the fat is crisp around the edges.
5. If you prefer, sit an ovenproof rack on the tray, lay the bacon over the rack in a single layer and bake for 10–15 minutes. There is no need to turn, and the fat drips off for a slightly healthier result.
6. For really crispy bacon, use streaky bacon. Line a non-stick baking sheet with greaseproof paper, lay the streaky bacon out in a single layer, top with another sheet of greaseproof, then a second baking sheet, then a heavy casserole dish or ovenproof frying pan to weigh it down. Bake for 15–20 minutes, or until very crispy.
7. Transfer the cooked bacon to a plate lined with kitchen towel to soak up any fat, then serve.

Oven temperatures and times vary, so keep a close eye near the end. Bacon can crisp quickly, especially when it is sitting in hot fat. If it looks foamy, that is a reliable sign it is ready.

Streaky bacon has a higher fat content and is thinner, while back bacon is leaner. Both cook quickly, but streaky is the better choice if you want super-crispy results.

Regular-cut bacon usually does not need flipping. Extra thick-cut slices benefit from a flip halfway through for even browning.

If you use a wire rack instead of a flat tray, the bacon will take a little longer on each side because it is not getting heat directly from the tray.

Crispy oven-baked bacon can be kept in a plastic container with a lid for up to two days. You can also cook a whole pack at once and reheat slices later in the week, or chop them into bacon bits for salads and soups.

Save the bacon drippings for cooking eggs, vegetables or potatoes.

If you would rather not use the oven, an air-fryer works too: heat it to 180C, lay the rashers in a single layer in the basket and cook for 8–10 minutes, turning once if needed, until cooked and crisp around the edges.

What temperature should I cook bacon in the oven?

Most recipes use 200C/180C fan/gas 6, though some use 190C. Either works, but check early because ovens vary.

Do I need to flip bacon in the oven?

Regular-cut bacon usually does not need flipping. Extra thick-cut slices should be flipped halfway through for even crispness.

How long does bacon take in the oven?

Around 10–15 minutes for standard rashers, or 15–20 minutes for the weighted, extra-crispy method. Thicker cuts take longer.

How do I get bacon really crispy in the oven?

Use streaky bacon and the weighted method: sandwich it between two sheets of greaseproof paper and two baking sheets, add a heavy ovenproof weight on top, and bake for 15–20 minutes.

Can I cook a whole pack of bacon at once?

Yes, as long as the rashers are in a single layer on the tray. This makes it a good method for feeding a crowd or meal prepping.