Air Fryer Bacon

Method

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1. Put 1 tablespoon of water in the bottom of the air fryer drawer to stop the fat smoking.

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2. Heat the air fryer to 180°C / 350°F for 3 minutes.

   Mark done Start 3 min timer

3. Lay the bacon in a single layer in the basket, with the rashers overlapping only slightly. Cut them in half if they are too long.

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4. Cook 8 minutes for thin bacon or 10 to 12 minutes for thick-cut, checking at 7 minutes, until crisp and browned. It does not need turning.

   Mark done Start 10 min timer

5. Lift onto paper towels to drain. It crisps further in the first minute out of the basket.

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6. Pour the fat from the drawer into a jar before cooking another batch.

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Chef’s Tips

• A splash of water in the drawer keeps the fat from smoking.
• Check at 7 minutes. Bacon goes from crisp to burnt in a minute.
• Empty the drawer between batches so old fat does not smoke.

Pairing Suggestions

• Fried eggs
• Pancakes with maple syrup
• Toasted English muffins

Storage & Reheating

Refrigerate cooked bacon up to 5 days and reheat in the air fryer at 160°C for 2 minutes. Freeze cooked rashers for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.