Air fryer recipe · Breakfast
Crisp Air-Fried Bacon
Bacon rashers that turn crisp while the fat drips away below, finished with a little maple and pepper. No spitting pan and no hovering, just even, deep browned strips ready for a plate or a sandwich.
- 12 minTotal time
- 190°CAir fryer
- 2Serves
- Non-vegetarianDiet
Nutrition per serving
- 10kcal
- 0.1 gprotein
- 2.7 gcarbs
- 0.1 gfat
- 0.2 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- bacon6 rashers
- maple syrup1 tsp
- black pepper1/4 tsp
- paprika1/4 tsp
Method
Lay out
Arrange the rashers flat in a single layer, overlapping only slightly at the ends if space is tight. Keeping them flat and mostly separate lets the hot air reach each strip, so they crisp evenly instead of steaming where they touch.
Season
Dust the strips with black pepper and paprika for a gentle bite as they crisp. Adding the spice now, while the surface is still moist, helps it stick to the bacon rather than blowing off in the fan.
Start low
Begin cooking without preheating so the fat has time to render out slowly. A gentle start melts the fat gradually and bastes the meat, giving crisp bacon rather than strips that scorch before the fat lets go.
Glaze and drain
Partway through, blot the pooled fat from the drawer, then brush the rashers with a thin coat of maple syrup. Draining the fat keeps them crisping, while the light glaze sets into a glossy, lightly sticky finish.
Air fry
Air fry at 190°C for 9 min until the bacon is deep golden and firm. It is fully cooked when the strips have crisped and there is no soft, translucent fat left, so drain on paper before serving.
