Weekend brunch wants a slice of crispy bacon but you don’t want oil splattering everywhere? The air fryer is the easiest method I’ve used—bacon is salty enough on its own, so no added salt, and you get whole crisp slices that don’t go limp. Pair it with our air fryer breakfast egg cups for a proper quick morning meal.
Why the Air Fryer Beats the Pan
Pan-fried bacon needs you standing there flipping, and the oil splatters. The air fryer cooks suspended in air, so excess fat drips to the bottom of the basket, the bacon crisps evenly, and you just wait for the beep.
Ingredients (serves 2)
- 4–6 strips bacon (regular thickness is fine)
Bacon is naturally salty, so this recipe adds no salt—that’s a factual note, not a health claim.
Steps
- Line the basket with parchment (or lay directly, but parchment makes cleanup easy). Place bacon in a single layer, strip against strip, no overlapping.
- Air fry at 190°C (375°F) for 8–10 minutes. Thickness varies by a minute or two—check at the 7-minute mark.
- When the edges are deep brown and the whole strip is stiff, it’s done. Lift with tongs onto a plate lined with paper towels to absorb the extra fat.
Tips
- Want it crisper? Go to 11 minutes, but bacon burns fast—don’t wander off.
- The dripped bacon fat isn’t waste: let it cool, strain it, and save it for frying eggs. Delicious.
- For a brunch combo, add the breakfast egg cups—two dishes from one appliance, less time.