Baking bacon is quick and forgiving, with results ranging from chewy to extra- crispy depending on thickness and temperature. Here are reliable guidelines you can use right away. Direct answer
- For most bacon, bake at 400°F (204°C) for about 14–20 minutes on a parchment-lined baking sheet, checking at the 12–14 minute mark for your preferred level of crispiness. Thicker slices may take a bit longer, around 16–20 minutes.
Key methods and tips
- Oven setup
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment or aluminum foil for easier cleanup, and lay a single layer of bacon slices without overlapping.
- Timing by thickness
- Regular/thin-cut bacon: roughly 14–16 minutes for crisp, 12–14 minutes if you prefer softer texture.
* Thick-cut bacon: roughly 16–20 minutes for a crisp texture; start checking around 15 minutes.
- Alternate temps and notes
- If you use a cooler oven or want a gentler render, 375°F (190°C) can work in about 15–20 minutes, but you’ll get a slower and slightly less uniform crispness.
* Some guides suggest starting with the bacon in a cold oven and then heating up to 375–400°F; this can help with even rendering, especially for thicker slices.
- Doneness cues
- When the fat has rendered and the edges look golden and crisp, it’s usually done. Remove promptly to avoid overcooking, as bacon can go from crisp to burnt quickly in the final minutes.
Cleanup and serving
- Drain excess fat on paper towels after removing from the oven, then serve immediately or store cooled slices in an airtight container for later use.
If you’d like, specify your bacon thickness (thin, regular, or thick) and preferred doneness (soft, crisp, extra crispy), and a precise minute range tailored to your oven.
