Bacon in the Air Fryer
Bacon in a frying pan spits fat over the hob and cooks unevenly, with a burnt tip and a limp middle. The air fryer cooks the rashers in hot, moving air, so they turn evenly crisp in about 9 minutes with almost no mess. You also get the fat in the drawer instead of on your cooker, which makes clearing up simple.
- Temperature
- 180°C
- Total time
- 11min
- Prep
- 2min
- Servings
- 2
- Per serving
- 190kcal
Why the air fryer works for bacon
Cooking bacon in air fryer baskets suits the way bacon behaves. The rashers are mostly fat and shrink by about a third, so they need hot, moving air to render the fat out and crisp the lean part at the same time. In a pan the fat pools and the rasher half-fries, half-boils. Bacon in air fryer baskets sits above the fat, which drips into the drawer instead.
It is also tidy and hands-off. There is no spitting fat to clean off the hob, and the smell stays contained far better than from a hot pan. Because the rashers cook in a single layer for under 10 minutes, you can toast bread or cook eggs while they are going. The only judgement is how crisp you like it, so check from 8 minutes. Streaky bacon, back bacon and thick bacon medallions all work, with small differences in time (see the table).
How to make bacon in the air fryer
Tap a time to start a timer.
- Prepare the rashers Lay the bacon out and trim off any hard rind with scissors. Cut long rashers in half if they are longer than your basket. Pat them dry with kitchen roll.
- Protect the drawer Put a slice of bread in the bottom of the drawer under the basket. It soaks up the fat so it cannot smoke. Do not add oil to the bacon, it makes its own.
- Preheat Heat the air fryer to 180 °C for . Hot air starts crisping the edges straight away.
- Cook Lay the rashers in a single layer in the basket, overlapping only slightly, because they shrink as they cook. Cook for , turning them over with tongs after . Thicker rashers need .
- Crisp and drain Check them from . Lift out the rashers that are crisp and leave the rest for another minute. Drain on kitchen roll for , as they crisp up further as they cool. Bacon is safe once it is cooked through and no longer pink.
Cooking times and temperatures
| Bacon | Temperature | Time |
|---|---|---|
| Streaky baconTurn halfway | 180 °C | 8–10 min |
| Back bacon rashersLeaner eye, so slightly chewier | 180 °C | 8–10 min |
| Thick-cut bacon | 180 °C | 10–12 min |
| Bacon from frozenSeparate after 4 minutes | 180 °C | 10–12 min |
| Bacon medallionsThick pieces, check from 8 min | 180 °C | 8–10 min |
| Turkey baconLeaner, so it dries out faster | 180 °C | 6–8 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: How to clean an air fryer
Tips
- Keep the layer single. Overlapping rashers steam and stay soft where they touch. Cook in two batches rather than stacking, and keep the first batch warm on a plate.
- Know your bacon. Streaky bacon crisps fastest. Back bacon has a lean eye that stays chewier, and smoked or dry-cured rashers brown quicker, so check them a minute earlier.
- Do not salt. Bacon is already cured, so there is nothing to season. Pat the rashers dry and the air fryer does the rest.
Serving
Serve the bacon in a buttered roll, or with eggs, grilled tomatoes and toast for a full breakfast. It also goes well alongside sausages and scrambled eggs. Crumble leftover bacon over soup or a jacket potato. Bacon in the air fryer is also quick enough for a weekday sandwich.
Storing and reheating
Cooked bacon keeps for up to 4 days in an airtight container in the fridge. To reheat, put the rashers in the air fryer at 180 °C for 2 minutes, until they are steaming hot all the way through (75 °C) and crisp again. Raw bacon should be used by the date on the pack, or frozen for up to 3 months.
Variations
- Maple or honey glaze: Brush the rashers with a little maple syrup for the last 2 minutes. Watch them closely, as sugar burns quickly.
- Bacon-wrapped chicken: Wrap a strip of streaky bacon around a small chicken fillet and cook at 180 °C for 18–20 minutes, until the chicken reaches 75 °C.
- Pepper bacon: Press freshly ground black pepper into the rashers before cooking for a spicier edge.
Troubleshooting
- The bacon is not crispy
- The basket was too full or the rashers were too thick. Cook in a single layer, add 1–2 minutes for thick-cut bacon and drain it on kitchen roll so it crisps as it cools.
- The air fryer is smoking
- Fat has collected in the drawer and is burning. Put a slice of bread or a tablespoon of water in the drawer before cooking, and empty the fat between batches.
- The rashers curl up and fly around
- The fan can lift light rashers. Lay a small metal rack or a trivet that fits your basket over them, or fold the rashers over each other loosely.
Frequently asked questions
How long does bacon take in an air fryer?
Streaky bacon takes 8–10 minutes at 180 °C, turned halfway. Back bacon takes 8–10 minutes, thick-cut 10–12 minutes. Check from 8 minutes, as air fryers vary.
Can you cook bacon in an air fryer from frozen?
Yes. Cook frozen bacon at 180 °C for 10–12 minutes and separate the rashers with tongs after 4 minutes, once they have loosened.
Do you need oil to cook bacon in an air fryer?
No. Bacon contains plenty of fat and makes its own. Extra oil only makes it smoke.
Can you cook bacon in an air fryer without it smoking?
Yes. Put a slice of bread or a splash of water in the drawer to catch the fat, and clean the drawer between batches.
Is bacon better in an air fryer or a pan?
The air fryer gives more even crispness with no fat spatter. A pan is slightly quicker for one or two rashers, but needs more attention.
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