Air Fryer Bacon
Air fryer bacon cooks flat and evenly crisp, with no spattering pan to watch and no oven to heat. Hot air moves over and under every slice while the rendered fat drips through the basket into the drawer below. That dripping fat is the one catch. If it lands on hot metal and burns, the kitchen fills with smoke, so a couple of spoonfuls of water or a slice of bread in the base of the drawer is part of the method.
Published
- Prep Time
- 2 mins
- Cook Time
- 20 mins
- Total Time
- 22 mins
- Servings
- 4 servings
How do you make Air Fryer Bacon?
To cook bacon in the air fryer, lay the slices in the basket in a single layer without overlapping and air fry at 180°C (350°F), turning halfway: 8-10 minutes for regular bacon or 12-16 minutes for thick-cut, until browned and crisp. Pour 2-3 tbsp of water into the drawer under the basket first so the dripping fat doesn't smoke. Drain on paper towels.
- Total time
- 22 mins
- Calories
- 90 per serving
- Protein
- 6 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Bacon
For the drawer
Equipment
Air fryer · Tongs · Plate lined with paper towels · Heatproof container for the fat
Quick Directions
Prepare the drawer
Take the basket or crisper plate out of the air fryer and pour 2-3 tbsp of water into the base of the drawer underneath it.
Lay out the bacon
Arrange the bacon in the basket in a single layer.
Air fry
Air fry at 180°C (350°F), turning the slices with tongs halfway.
Drain
Lift the bacon onto the paper towel-lined plate.
Cook the second batch
Carefully pour the hot fat from the drawer into a heatproof container, or blot it up with paper towels, then add fresh water or a new slice of bread.
Deal with the fat
Let the bacon fat cool until it sets, then scrape it into the bin, or strain it into a jar and keep it in the fridge for frying eggs or potatoes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer bacon.
Prepare the drawer
Take the basket or crisper plate out of the air fryer and pour 2-3 tbsp of water into the base of the drawer underneath it. A slice of bread laid flat in the base works too: it soaks up the fat. Put the crisper plate back so nothing sits above it.
Lay out the bacon
Arrange the bacon in the basket in a single layer. The slices can touch, since they shrink as they cook, but they shouldn't overlap. Cut long slices in half to fit. Most baskets hold 4-5 regular slices at a time, so plan on 2 batches. There's no need to preheat; a cold start renders the fat more gently and the slices curl less.
Air fry
Air fry at 180°C (350°F), turning the slices with tongs halfway. Regular bacon takes 8-10 minutes and thick-cut 12-16 minutes. It is done when it is browned all over, the fat looks rendered and translucent rather than white, and the bubbling has slowed. Check from 7 minutes, because bacon goes from crisp to burnt in a minute or two.
Drain
Lift the bacon onto the paper towel-lined plate. It keeps crisping for a minute or two as it cools, so take it out when it is a shade lighter than you want.
Cook the second batch
Carefully pour the hot fat from the drawer into a heatproof container, or blot it up with paper towels, then add fresh water or a new slice of bread. Cook the rest of the bacon the same way. The second batch often needs 1-2 minutes less because the air fryer is already hot.
Deal with the fat
Let the bacon fat cool until it sets, then scrape it into the bin, or strain it into a jar and keep it in the fridge for frying eggs or potatoes. Never pour it down the sink, where it hardens and blocks the pipes.
Recipe Tips
- Smoke comes from fat burning on the hot drawer, not from the bacon itself. Water or bread in the base, a clean drawer with no old grease, and a moderate 180°C (350°F) instead of 200°C (400°F) all help.
- Overcrowding is the main cause of limp, unevenly cooked bacon. Where slices overlap, the fat can't drain and steam gets trapped, so those spots stay pale and chewy and the slices stick together.
- If the fan lifts thin slices, tuck the ends under or lay a small metal rack that fits inside the basket on top of them.
- Skip loose parchment liners. They hold the fat around the bacon so it fries in it instead of draining, and an uncovered corner can lift into the heating element.
Variations
- Thick-cut bacon: cook 3-4 slices per batch at 180°C (350°F) for 12-16 minutes, turning halfway, until the fat is fully rendered and the edges are crisp.
- Maple pepper bacon: for the last 2 minutes of cooking, brush the slices with 1 tbsp maple syrup and grind black pepper over them. Adding the syrup any earlier burns it.
- Bacon bits: cut the slices into 1-2 cm pieces and air fry at 180°C (350°F) for 6-9 minutes, shaking the basket every 3 minutes, until crisp. Use them on salads, baked potatoes or mac and cheese.
Nutrition (per serving)
| Calories | 90 |
|---|---|
| Protein | 6 g |
| Carbs | 0.3 g |
| Fat | 7 g |
| Saturated fat | 2.3 g |
| Fibre | 0 g |
| Sugar | 0 g |
| Sodium | 290 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool the bacon, then refrigerate it within 2 hours in an airtight container or wrapped in paper towels inside a bag for up to 4 days.
- Freezer
- Freeze cooked slices in a single layer on a tray, then bag them for up to 1 month.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 1-2 minutes from the fridge or 3-4 minutes from frozen, until sizzling.
Air Fryer Bacon FAQs
How long does bacon take in the air fryer?
At 180°C (350°F), regular bacon takes 8-10 minutes and thick-cut bacon 12-16 minutes, turned halfway. Thin slices can be ready in 6-7 minutes. A second batch usually needs 1-2 minutes less because the air fryer is already hot. Cook it until it is browned and crisp.
How do you stop an air fryer from smoking when cooking bacon?
The smoke comes from bacon fat dripping onto the hot drawer and burning. Pour 2-3 tbsp of water into the drawer under the basket, or lay a slice of bread there to soak up the fat. Clean out old grease before you start, cook at 180°C (350°F) rather than higher, and empty the fat between batches.
Can you overcrowd bacon in the air fryer?
Yes, and it is the most common reason air fryer bacon turns out limp. Overlapping slices trap steam and fat, so they cook unevenly, stay pale where they touch and stick together. Cook the bacon in a single layer and work in batches, or cut long slices in half to fit.
Do you need to preheat the air fryer for bacon?
No. Starting bacon in a cold air fryer lets the fat render more slowly, so the slices curl less and cook more evenly. Add about a minute to the cooking time. The second batch goes into a hot air fryer and cooks a little faster.
Can you cook frozen bacon in the air fryer?
Yes. Air fry the frozen block at 180°C (350°F) for 4-5 minutes, until the slices soften enough to pull apart. Separate them with tongs, spread them in a single layer and cook for another 8-10 minutes, turning halfway, until browned and crisp.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
