Air Fryer Recipe
Bacon strips
This air fryer bacon is an easy way to get crisp, golden strips with less fat left behind.
Ingredients
- 12 strips of bacon (smoked or unsmoked)
- black pepper (optional)
- maple syrup (optional)
Method
- Preheat the air fryer to 180°C (350°F) for 3-5 minutes.
- Lay the bacon strips in a single layer in the air fryer basket.
- Air fry for 8-10 minutes, checking halfway through and turning as needed.
- Optional: Brush with maple syrup three minutes before the cooking time ends.
- Remove the bacon and set it on kitchen paper to soak up any excess fat.
Why this works in an air fryer
Air fryer convection strips moisture from the bacon surface while rendered fat conducts heat back into the meat, giving crisp edges without deep frying. Starting at 180°C is hot enough to render streaky fat steadily but not so fierce that maple syrup scorches before the bacon firms.
Equipment notes
Assumes a medium 4–6 litre basket taking about 6 rashers/strips in one layer; cook 12 in two batches if they overlap. In a single-drawer air fryer, rotate or flip halfway where the fan side browns faster. In dual-zone models, split evenly between drawers and expect the fuller drawer to need 1–2 minutes longer.
Common pitfalls
- Bacon is pale and leathery at minute 8? The strips are too close or sitting in pooled fat; drain the basket carefully, separate them with tongs and add 2–3 minutes.
- Edges are burnt while the centre is still soft? The rashers are curled or folded; lay them flat, weigh briefly with a metal trivet if suitable for your fryer, and reduce to 170°C for thick-cut bacon.
- Maple glaze turns dark and bitter? It was added too early or the bacon was too close to the element; brush only in the final 2–3 minutes and drop the temperature by 10°C.
- White smoke appears from the drawer? Rendered fat is overheating in the base; pause, carefully blot or pour off excess fat, and continue at 170°C.
Variations & substitutions
- Use thick-cut back bacon for a meatier result; it usually needs 2–4 minutes longer and will crisp mainly at the fat edge rather than all over.
- Use streaky bacon for maximum crunch; it renders faster, so start checking from 7 minutes.
- Swap maple syrup for runny honey; it browns more quickly, so add it in the final 2 minutes only.
- Add cracked black pepper or a pinch of smoked paprika before cooking; dry seasonings stick well to surface fat and do not alter the timing.
Storage & reheating
Keep cooked bacon covered in the fridge for up to 3 days, then reheat in the air fryer at 170°C for 2–4 minutes until hot and re-crisped.
Nutrition
Calories: 250
