Baking Bacon

You need a Silpat nonstick cooking mat, a baking tray, an oven and tongs. Turn the oven up to 400, but you don’t need to let it finish preheating; this starts from cold. Silpat goes on the tray, bacon goes on the Silpat and it all goes in the oven for 20 to 25 minutes.

No other interaction, no stirring, no splatter, no mess. Pull out the tray when it’s as crispy as you like; I prefer crispy bacon so I aim for the 25 minute mark, but there’s room for debate here. Pick the bacon up and shake off any excess fat, plate your evenly cooked, perfect-all-the-way-across bacon, done. Cleanup is incredibly easy, just pour the grease out and rinse the Silpat and tray with hot water.

This has really revolutionized my bacon-having experience. You should try it.


  1. Mike Beltzner
    Posted January 23, 2013 at 1:34 pm | Permalink

    I use foil, because I hate the environment, and also because every time I keep bacon grease around I fail to use it. I can just bunch up all the grease in the foil, toss it into the bin. Added bonus: pre-crinkling the foil gives you a bit of mixed crispy/soft bacon, which I love.

    I also give it a single flip at about the 12 minute mark.

  2. Kaitlin
    Posted January 31, 2013 at 4:01 pm | Permalink

    I never thought I would see the word bacon appear on this blog again. Phew.
    This also makes me want to find a rimmed baking sheet that fits my oven.