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Baked bacon is one of my favorite things. A little time, a little seasoning and I’ve got a wonderful treat. I like my bacon to not be super-duper crunchy. Just a little bite is perfect. For me, baking is easier than cooking bacon in a skillet. I also get a more-consistently cooked product (with minimal curling!). With less mess, too.

When I worked at the cafeteria at a large army base outside of Washington DC we would bake an unbelievable amount of bacon. And specially for Saturday morning’s buffet. Rack after rack after rack of bacon. I started as a dishwasher. Nothing was harder than scrubbing stack after stack of large sheet pans that had pieces of bacon stuck to them. I avoid that now by lining my pans with foil. A teen making minimum wage was probably cheaper than foil back in the day, so we didn’t line the pans at the cafeteria. We also didn’t season the bacon, something I really love to do.

If you’re planning on draining off the bacon drippings to use for other purposes, you might want to skip the seasoning all-together, or strain it first to remove any spice pieces.

For cleanup I take the paper towel that I drained the bacon on and toss it onto the baking sheet to absorb any grease. I fold up the sides of the foil and seal it tightly to create a packet that can be tossed into the bin without having to worry about it leaking.

Baked bacon is also a great way to use up those last bits of the spices you have in the pantry. You know the ones, they’ve been in there forever waiting for you to figure out what to do with them. Well, know you know!

AlbuKirky Seasonings Red Chile BBQ Rub – Hatch Red Chile, Gluten Free, No MSG – 6 Ounce

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5 from 1 vote

Baked Bacon

Baked bacon is one of my favorite things. A little time, a little seasoning and I’ve got a wonderful treat. I like my bacon to not be super-duper crunchy. Just a little bite is perfect.

Course Side

Cuisine American

Keyword bacon

Cook Time 35

Total Time 35

Servings

Calories 315kcal

Ingredients

16 ounces bacon thin- or thick-sliced
seasonings see notes

Instructions

Preheat oven to 350 F. For thick or crisper bacon you can go as high as 400 F.
Line a large rimmed baking sheet with aluminum foil.
Lay the bacon out onto the baking sheet. Do not overlap the pieces or let them touch.
Sprinkle the top side of the bacon with the seasoning.
Bake for 20 minutes. The bacon will still be mostly uncooked.
Flip and season the other side. Return to the oven for 15 minutes or until the desired doneness is achieved. I like my bacon done, but only lightly crispy. Thin bacon usually takes a total of 35 minutes, while thick can take 45 minutes or longer.
Remove bacon to paper towel-lined plate to drain then serve.

Notes

Do not use seasonings that contain a lot of sugar. If your seasonings contain a lot of salt I recommend using them sparingly as the bacon is already salty to begin with if it has been salt-cured.

I usually use Grill Mates from McCormick. Todd’s Dirt is also a favorite, along with any of the mixes from AlbuKirky Seasonings.

Sometime bacon, specially thinner slices, can be hard to separate when removing it from the packaging. I freeze my bacon for a few minutes to make the pieces easier to remove. Just don’t put the bacon in the freezer and forget about it!