The easiest way to get evenly crisp strips with almost no mess is to make air fryer bacon. The circulating hot air renders the fat from the pork steadily, so you skip the grease splatter that comes with a stovetop skillet and the uneven spots you get under a broiler. This method gives you a reliable result whether you like thin and snappy or thick and chewy-centered.
You don’t need any special equipment beyond the basket your machine came with, and you won’t stand at the stove watching the pan. The recipe below covers exact temperatures, realistic cook times by thickness, and how to keep the strips from curling so they lie flat for sandwiches and salads. If you enjoyed this, our search recipes is worth trying next. Making this air fryer bacon at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Air Fryer Bacon
- Fat renders cleanly into the drawer, leaving the meat crisp instead of sitting in its own grease.
- Cook time runs about 8 to 12 minutes depending on slice thickness, with no preheating wait beyond a quick warm-up.
- Strips stay flat when you weigh them with a compatible rack or parchment, which helps for breakfast sandwiches.
- Cleanup takes one basket rinse instead of scrubbing a splattered stovetop and backing board.
Ingredients You’ll Need
- 1 package thick-cut pork bacon (about 12 ounces / 340 grams) — thick cut holds shape better than thin in high air flow.
- 1 teaspoon neutral oil only if your basket is unseasoned and sticks; most nonstick baskets need none.
- Optional: 1 tablespoon brown sugar for a light candied edge if you want sweet-salty strips.
Ingredient Substitutions
Thick-cut pork bacon: Replace with an equal weight of thin-cut bacon if that is what you have. Thin slices crisp in roughly 6 to 8 minutes but curl more and scorch at the edges before the center renders, so drop the temperature by about 10°C and check at minute five. Expect a lighter, more brittle strip that breaks rather than bends. The air fryer bacon works well for weeknight cooking when time is limited.
Neutral oil: Use a light spray of avocado oil instead of brushing if your basket shows bare metal. Avocado oil withstands the air fryer’s heat without smoking at 180°C, while a heavy pour pools and steams the meat instead of crisping it. Keep the amount under half a teaspoon per batch. Storing leftover air fryer bacon correctly keeps it tasting good for days.
Brown sugar: Swap for an equal amount of maple sugar to get a finer, less gritty coating that melts faster. Maple sugar darkens quicker than brown, so pull the basket at minute nine to avoid bitter edges. The flavor reads more woodsy than molasses-sweet. For another easy option, check out our mini chocolate gateau. For the best results with this air fryer bacon, read through all the steps before starting.
Step-by-Step Instructions
- Place the bacon in a single layer across the air fryer basket, keeping slices from overlapping so the hot air reaches both sides. If your strips are long, let the ends meet at the edge rather than folding them.
- Set the machine to 180°C / 350°F and cook thick-cut for 10 minutes, opening at minute seven to check color and rotate the basket if one side runs hotter.
- For candied strips, sprinkle the brown sugar evenly after minute four, then continue until the sugar looks melted and the edges turn golden and crispy.
- Transfer cooked strips to a paper towel lined plate and let them sit 2 minutes so the fat firms and the texture snaps instead of bending soft.
Pro Tips
Keep the basket below half full so the fan does not push slices into each other and create raw pockets. A wire rack method from The Kitchn works if you want the strips pressed flat during cooking.
Pour the rendered fat from the drawer after every batch if you cook more than one round, because built-up grease smokes at high heat and tastes burnt. Let the drawer cool two minutes before handling.
Cut strips in half before cooking if you plan to crumble them over a pepper and egg sandwich later, since shorter pieces fit the basket without overlapping.
Save the cooled fat in a small jar and use it to roast potatoes; it carries a smoky pork note that plain oil lacks. Strain through a paper filter first.
Common Mistakes to Avoid
Stacking slices to fit more in one go steams the meat and leaves pale, rubbery centers. Cook in two batches if needed rather than layering.
Running the heat at 200°C on thin cuts pushes the edges to burn before the fat renders, so match temperature to slice weight. Thick cuts handle the higher end; thin ones do not.
Skipping the midline check lets one side of the drawer run hot and scorch while the other stays soft. Most home units have a hotter back corner, so a quick peek at minute seven fixes it.
Serving Suggestions
Lay warm strips across a breakfast sandwich with fried egg and cheddar for a crunchy bite. The flat shape from the weighted rack sits better than curled stovetop bacon.
Crumble cooled pieces over a wedge salad or mix into cornbread batter for a salty pocket. Because the strips render dry, they stay crisp longer than pan-fried ones when mixed into dough.
Pair a side of warm spiced drink with a plate of candied strips for a sweet-savory snack board. The sugar edge matches clove and cinnamon without overwhelming them.
Storage and Reheating
Refrigerate cooled strips in an airtight container for up to 4 days, separated by parchment so they don’t stick. Reheat at 160°C / 325°F for 3 minutes until the internal temperature reaches 74°C / 165°F for pork safety.
You can freeze cooked strips for up to 2 months in a zip bag with the air pressed out. Reheat from frozen at 180°C for 4 minutes, checking that the center is steaming before serving.
Don’t leave cooked bacon out more than 2 hours at room temperature, since the rendered fat turns into a bacteria risk once it cools and warms again. Package leftovers promptly.
Recipe Variations
Maple Glazed
Brush each strip with 1 teaspoon maple syrup at minute six instead of brown sugar. The syrup caramelizes by minute ten into a sticky coat, and the flavor reads cleaner than molasses. Watch closely so the sugars don’t blacken.
Black Pepper Coated
Press both sides of the raw strips in cracked pepper before loading the basket for a sharp bite that cuts the fat. The pepper toasts in the hot air and stays crunchy after cooling. Use about 2 teaspoons total for a full package.
Smoked Paprika
Dust strips with 1 teaspoon smoked paprika before cooking to add a campfire note without liquid sugar. The spice browns evenly and doesn’t burn at 180°C. This version pairs well with a whiskey glaze on the side.
Oven Comparison
If you lack an air fryer, lay strips on a sheet pan at 200°C for 15 minutes, but expect more grease retention and less even crisp. The air fryer method uses recipe tags for quick cleanup meals. Oven batches work for large groups only.
Air Fryer Bacon
Description
Air fryer bacon gives you evenly crisp strips with almost no mess as circulating hot air renders the fat cleanly. It works for thin or thick cuts and stays flat for sandwiches and salads.
Ingredients
Instructions
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Layer bacon in basket
Place the bacon in a single layer across the air fryer basket, keeping slices from overlapping so the hot air reaches both sides. If your strips are long, let the ends meet at the edge rather than folding them, which would block airflow and create raw pockets.
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Set temperature and cook
Set the machine to 180°C / 350°F and cook thick-cut for 10 minutes at a steady air fryer heat. The fat should render steadily and the strips should look evenly colored when done, not pale in the center.
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Check and rotate
Open the basket at minute seven to check color and rotate the basket if one side runs hotter, since most home units have a hotter back corner. This quick peek prevents one side from scorching while the other stays soft and undercooked.
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Add sugar if candied
For candied strips, sprinkle the brown sugar evenly after minute four, then continue cooking until the sugar looks melted and the edges turn golden and crispy. Watch closely so the sugars do not blacken before the bacon is fully rendered.
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Rest cooked strips
Transfer cooked strips to a paper towel lined plate and let them sit 2 minutes so the fat firms and the texture snaps instead of bending soft. The internal temperature should reach 74°C / 165°F for pork safety, which the resting time helps complete after removing from heat.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 30mg10%
- Sodium 420mg18%
- Total Carbohydrate 1g1%
- Sugars 1g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Refrigerate cooled strips in an airtight container for up to 4 days, separated by parchment so they don't stick, and discard any left out more than 2 hours.
- Reheating: Reheat at 160°C / 325°F for 3 minutes until the internal temperature reaches 74°C / 165°F for pork safety; reheat only once.
- Pro tip: Keep the basket below half full so the fan does not push slices into each other and create raw pockets during cooking.
- Related: Try the air fryer grilled cheese to use your flat bacon in a sandwich.
