Cook your bacon in the oven and no more painful splash burns or greasy pans to clean!

By: Jodie Shield, RDN

How do you prefer your bacon – crispy or chewy? My sister-in-law, Mickey, has perfected the art of cooking bacon that meets both criteria! She bakes it in the oven. No painful splash burns or greasy pans to clean up. Just the sweet aroma of hickory smoked bacon. The key to perfectly cooked bacon is to start with high-quality strips. (Check out my post The Skinny on Bacon for tips on buying healthier bacon – yes it’s possible!) Then, simply line a rimmed baking sheet with foil, place your bacon on the pan, and let it sizzle. I like to cook a full batch of bacon and then use the leftover to make my Lightened Up Layer Salad and String Beans with Bacon. As a registered dietitian nutritionist, I know bacon is the farthest thing from a health food. But a strip or two of perfectly cooked bacon every once in awhile is a real treat! For more easy healthy recipes, check out my new and improved FREE app Eat Healthy Homemade Meals now available on iTunes and Google Play. Be sure to write a review!


No-Mess Bacon

6 Servings

 Prep Time = 5 minutes

Cooking Time = 30 minutes



1 (12-ounce) package uncured bacon


  • Preheat oven to 325°F.
  • Line a rimmed balking sheet with foil.
  • Place bacon strips in pan leaving space between so they are not touching.
  • Bake without turning 25 minutes for chewy bacon and 30 minutes for crispy bacon.

Nutritional Information per Serving (2 strips): 101 calories, 7 grams protein, 0 grams carbohydrate, 8 grams fat, 2.5 grams saturated fat, 21 milligrams cholesterol, 0 grams  fiber, 0 milligrams sodium

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About Author


Jodie Shield, M.Ed., R.D., L.D.N.
Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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