Air Fryer Bacon
Air fryer bacon takes 8 minutes a batch at 190°C with no preheating, no frying pan to scrub and far less fat splashing around the hob. The rashers come out crisp at the edges and still juicy in the middle, ready for a bacon sandwich, a full English or crumbling over soup. This is the method, with timings for back, streaky and thick-cut bacon.
- Total
- 18 min
- Prep
- 2 min
- Cook
- 16 min
- Serves
- 2
- Per serving
- 150kcal
Ingredients and swaps for air fryer bacon
Back bacon, with its lean eye and strip of fat, gives a chewy middle and crisp edge, which is the classic British rasher. Streaky bacon is mostly fat and crisps faster, so check it from 6 minutes. Thick-cut and dry-cure rashers need 10–12 minutes. Smoked or unsmoked makes no difference to the cooking time.
All of these are cured pork. The curing keeps the meat pink even when it is fully cooked, so judge it by golden fat, crisp edges and rashers that are sizzling hot all the way through.
Method for air fryer bacon
Tap a time to start a timer.
- Lay it out Put 3 rashers in the basket in a single layer, with no need for oil and no preheating. Cut them in half if that helps them lie flat in a round basket, and tuck any curled ends down. A standard 4–5.5 litre basket takes 3–4 back rashers at a time, so 6 rashers need two batches.
- Cook the first side Cook at 190°C for .
- Turn Open the basket and turn each rasher over with tongs. Cook for another , until the fat is golden, the edges are crisp and the bacon is sizzling hot all the way through. Cured bacon keeps its pink colour when cooked, so go by the fat and edges.
- Drain and repeat Lift the rashers onto a plate lined with kitchen paper, where they crisp up further as they cool a little. Pour off the fat in the drawer, cook the second batch the same way and serve straight away.
What to serve with air fryer bacon
The obvious partner is a bacon sandwich on soft white bread or a roll. Rashers also go well in a full English breakfast, or on top of a burger such as this bacon cheeseburger.
Without an air fryer, bake the rashers on a wire rack over a tray at 200°C (180°C fan), gas 6, for about 15–20 minutes, as in the oven-baked bacon recipe.
Common problems and fixes for Air Fryer Bacon
- The bacon is chewy instead of crisp.
- Overlapping rashers cook unevenly, and thick back bacon needs longer. Keep them in a single layer and add 1–2 minutes at a time, checking each time, until crisp.
- The air fryer smokes.
- Bacon fat can smoke when it collects in a hot drawer. Pour 2 tbsp water into the bottom of the drawer before cooking and empty the fat between batches.
- The rashers curl up and brown unevenly.
- The ends lift towards the heat. Cut the rashers in half, tuck the ends flat and do not overload the basket, so the air flows evenly over each one.
Frequently asked questions about Air Fryer Bacon
Do you need to preheat the air fryer for bacon?
No. Put the bacon straight into the cold basket and set 190°C. A hot start is not needed because bacon has plenty of fat of its own.
How long does bacon take in the air fryer?
Back bacon takes about 8 minutes at 190°C, turned halfway. Streaky bacon needs 6–7 minutes, and thick-cut or dry-cure rashers 10–12 minutes.
Can you cook frozen bacon in the air fryer?
Yes. Cook the frozen block at 190°C for 2 minutes until it loosens, separate the rashers with tongs and continue, adding about 2–3 minutes to the normal time.
How should I store and reheat leftover bacon?
Cool it quickly, then keep it covered in the fridge for up to 2 days. Reheat at 180°C for 1–2 minutes until steaming hot all the way through.
How did you like the recipe?
4.8 / 5 · 60 ratings
