How to Make Perfect Bacon with Zero Mess

How to Make Perfect Bacon with Zero Mess

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Oh the lengths I used to go to for perfect bacon!

Hot spitting grease inflicted tiny burns upon my arms and tiny stains upon my clothing, splattering the stove top with a greasy film. And despite my best efforts at hovering over the frying pan to keep the precious strips from burning, I always charred at least one batch.

The Perfect Bacon | Roots & Boots
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Such an arduous process!

If you can relate, you will love this method for making perfect bacon with zero mess! After years of cooking bacon this way, I have perfected the process.

How to Make Perfect Bacon with Zero Mess

Cook it in the oven!

I’ve blogged about this before, back when I was still cooking with aluminum foil. I’ve experimented extensively with parchment paper since then, and it works just as well!  Admittedly, the grease-pouring process is a tad trickier with parchment paper but it’s totally doable.

The trade off is worth it to me, to avoid potential dangers of consuming aluminum transferred from tin foil to my bacon. I now try to avoid aluminum whenever possible. We use nontoxic food wraps, safe food storage containers, nontoxic bakeware, stainless steel lunch containers, parchment paper, and paper muffin liners.


Here’s the process:

  1. Preheat oven to 350°.
  2. Line rimmed baking sheets with parchment paper.
  3. Arrange bacon strips on the parchment paper, overlapping slightly to maximize the space. (The bacon will shrink as it cooks.)
  4. Cook at 350° for 20-28 minutes, depending on the thickness of your bacon and your desired level of crispiness.
  5. Transfer bacon to a plate or dish lined with paper towels to absorb the grease.
  6. Allow bacon grease to cool slightly, but not solidify.*
  7. Carefully fold the parchment in from the outer edges, until it reaches a manageable size for pouring the grease.
  8. Pour grease into a jar, and save in the fridge for other yummy purposes like sauteing spinach, making bacon biscuits, or scrambling eggs.
  9. Here’s the best part: if you’re careful with the parchment paper, your baking sheets will be perfectly clean. Simply put them away! No washing necessary!

*Note: if you have the time and the counter space, you can go ahead and allow the bacon grease to solidify.  When it’s completely cooled, simply scrape into a jar or container.

Note: If different people in your family prefer varying degrees of crispiness, it’s pretty easy to slip the baking sheet out of the oven and transfer some pieces earlier. Then return the rest of the bacon to the oven and cook until nice and crispy, which is my personal preference.

I love to make a big batch of bacon and reheat the leftovers throughout the week. In this case, I remove some of the bacon from the oven earlier than usual. These softer pieces will crisp up nicely during the reheating process later. I use a cast iron skillet to reheat small batches of bacon on the stove top.

The Perfect Bacon | Roots & Boots
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Kathleen | Roots & Boots

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>


  1. Teresa Rizzo on 05/22/2017 at 5:17 am

    What! A perfect bacon with no mess recipe? I will totally try this the next time I make bacon.

    • Kathleen on 05/22/2017 at 7:06 pm

      It really is the best, Teresa! 🙂

  2. Sara Sept on 05/25/2017 at 7:08 am

    I have made bacon this way, and is delicious. I never think to save the grease though. Pictures look yummy! I love cast iron also!

  3. Laura Sims on 05/25/2017 at 8:29 pm

    I tried this with the parchment paper and loved it!! I too am shying away from aluminum foil.

  4. Emily on 05/30/2017 at 3:03 am

    I used to do this foil & stopped because of the aluminum… I don’t know why I didn’t think of parchment paper! Thanks for saving my bacon! 😉

    • Kathleen on 05/30/2017 at 10:33 am

      Hooray! 🙂

  5. Sonya Johnson on 06/07/2017 at 5:06 pm

    Is there a specific reason why you need to place the bacon on parchment paper? I have a baking stone that is well seasoned and the bacon will slide off that. I like to wait until the grease is solidified then I quickly scrape the grease off for storage. Less mess. Now that I think about it, do you think baking stones are safe? I only have stones from Pampered Chef… Thoughts?? (I hope I’m not opening a can of worms with this question!) ?

    • Kathleen on 06/07/2017 at 6:39 pm

      That’s a great idea, Sonya! As far as I know, baking stones are a safe choice. I don’t have a baking stone, so I use the parchment paper to keep my baking sheets clean. It’s definitely not necessary. Hope that helps! 🙂

  6. Margaret Hinnegan on 01/24/2019 at 2:39 pm

    I am trying this next time I have company. I, too, am using parchment paper & love it!

    • Kathleen on 01/29/2019 at 9:13 pm

      Your company is lucky to be fed bacon! 🙂

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