Air Fryer Bacon
This air fryer bacon recipe delivers perfectly crispy, golden strips with no stovetop splatter and minimal cleanup. The circulating hot air renders fat evenly for shatteringly crisp results without burnt edges or undercooked centers.
Equipment
- Air fryer - basket-style or oven-style, at least 4-quart capacity
- Tongs - for safely removing hot bacon strips
- Paper towels - for draining cooked bacon
- Plate - lined with paper towels for resting cooked strips
- Pastry brush - (optional) for applying maple syrup or seasonings
- Measuring spoons - (optional) for optional seasonings
- Oven mitts - for safely handling the hot air fryer basket
- Kitchen scissors - (optional) for cutting bacon strips to fit basket
Ingredients
- 8 strips bacon - regular-cut or thick-cut (see timing notes)
- black pepper - freshly cracked, to taste (optional)
- 1 teaspoon maple syrup - per strip, for candied bacon (optional)
- 1 teaspoon brown sugar - per strip, for candied bacon (optional)
- cayenne pepper - a pinch per strip, for spicy bacon (optional)
- garlic powder - a pinch per strip, for savory depth (optional)
Instructions
- Remove bacon from refrigerator and let rest at room temperature for 5 minutes. Separate strips and cut in half if needed to fit your air fryer basket in a single layer.
- Arrange bacon strips in a single layer in the air fryer basket, ensuring they do not overlap. Season with black pepper or other desired seasonings if using.
- Set air fryer to 350°F (175°C). Cook regular-cut bacon for 7 minutes (chewy) or 8-9 minutes (crispy). For thick-cut bacon, cook 9-10 minutes (chewy) or 10-12 minutes (crispy). No preheating needed.
- Check doneness at the end of cooking time. If bacon is still pale or floppy, continue cooking in 1-minute increments until golden brown and firm.
- Use tongs to transfer cooked bacon to a plate lined with paper towels. Let rest for 1-2 minutes to absorb excess grease and crisp further before serving.
- Serve immediately while hot and crispy. Repeat with remaining batches if needed, pouring off grease between batches to prevent smoking.
Notes
- Do not overcrowd: Overlapping strips steam instead of crisp. Cook in batches for best results.
- Check your air fryer: Cooking times vary by brand and model. Your first batch is a calibration run.
- Pull slightly early: Bacon continues to crisp as it cools, so remove it when slightly less done than your ideal texture.
- Save the drippings: Pour rendered bacon fat into a jar and refrigerate for up to a month. Use for cooking eggs, vegetables, or potatoes.
- To prevent smoking: Pour about 2 tablespoons (30ml) of water into the bottom drip tray before cooking to keep fat from burning.
- Storage: Store cooled cooked bacon in an airtight container with paper towels for up to 4 days in the refrigerator.
- Reheat: Reheat in the air fryer at 350°F for 2-3 minutes for best crispiness, or microwave on paper towels in 20-second increments.
- Freezing: Freeze cooked strips in a single layer, then transfer to a freezer bag for up to 1 month. Reheat directly from frozen.