Best Way to Cook Bacon in the Air Fryer: Crispy, Juicy Results Every Time​

If you’ve ever struggled with unevenly cooked, soggy, or burnt bacon on the stovetop or in the oven, the air fryer is about to become your new best friend. Cooking bacon in the air fryer delivers consistently crispy edges, tender centers, and minimal mess—without needing to flip slices halfway through. It’s faster than an oven, requires less hands-on attention than a pan, and leaves your kitchen smelling like breakfast heaven. After testing multiple brands, thicknesses, and settings across dozens of batches, I’ve nailed down the exact steps, tips, and troubleshooting tricks to ensure your air-fried bacon turns out perfect every single time. Here’s everything you need to know.

Why Air Fryer Bacon Beats Other Methods

Before diving into the “how,” let’s unpack why the air fryer outperforms traditional bacon-cooking methods.

• ​Even heating: Air fryers circulate hot air at high speeds, eliminating hot spots that cause some parts of the bacon to burn while others stay limp. This is especially game-changing for thick-cut bacon, which often cooks unevenly in pans or ovens.

• ​Less oil needed: Unlike pan-frying, where you might add a tablespoon of oil to prevent sticking, air-fried bacon renders its own fat as it cooks. The hot air pushes excess oil away from the slices, resulting in crispy edges without greasy residue.

• ​Hands-off cooking: Once you set the temperature and time, there’s no need to stand over the stove flipping slices. This frees you up to prep other breakfast items—like eggs, toast, or coffee—while the bacon cooks.

• ​Easy cleanup: Most air fryer baskets have non-stick coatings, and any stray grease drips onto the drip tray below. Simply remove the basket and tray, wash them with warm soapy water, and you’re done. No scrubbing burnt bits off a stovetop or dealing with a greasy oven.

Step 1: Choose the Right Bacon

Not all bacon is created equal, and the type you use will affect the final result. Here’s what to look for:

• ​Thickness: Thin-cut bacon (around 1/16 inch) cooks fastest and gets extra crispy, but it can dry out if overcooked. Regular-cut (1/8 inch) is the most versatile, balancing crispiness and juiciness. Thick-cut (1/4 inch or more) requires longer cooking times but yields meaty, satisfying slices—just be patient.

• ​Smoked vs. unsmoked: Smoked bacon adds depth of flavor, but if you’re sensitive to smokiness, opt for unsmoked. Both work equally well in the air fryer; adjust cooking time only slightly (smoked might crisp a touch faster).

• ​Sugar content: Some bacon is cured with sugar, which can cause it to brown more quickly. If your bacon has a high sugar content, start checking it 1–2 minutes earlier than recommended to avoid burning.

Step 2: Prep Your Bacon (It’s Simpler Than You Think)

Prep work is minimal, but these steps make a big difference:

• ​Pat dry: Use paper towels to gently blot excess moisture off the bacon slices. Wet slices can steam instead of crisping, leading to rubbery results.

• ​Separate slices: Lay the bacon flat on a plate or cutting board, ensuring slices aren’t overlapping. Overlapping causes steam pockets, which prevent even cooking.

• ​Optional: Use a liner: For easier cleanup, line your air fryer basket with parchment paper or a reusable silicone mat. Cut the liner to size, leaving space around the edges so hot air can circulate. Note: Parchment paper should be rated for high heat (at least 400°F/200°C), as most air fryers operate between 350–400°F.

Step 3: Master the Air Fryer Settings

Temperature and time are the most critical factors. Based on my tests, here’s a baseline guide—adjust as needed for your specific air fryer model and bacon thickness:

​Pro tip: Start with the lower end of the time range and check progress at intervals. Air fryers vary—some run hotter than others—and bacon thickness can differ even within the same package.

Step 4: Cook and Check for Doneness

• ​Preheat (optional but recommended)​: For the crispiest results, preheat the air fryer to your target temperature for 3–5 minutes. Preheating ensures the bacon starts cooking immediately, reducing the risk of steaming.

• ​Arrange the bacon: Place the slices in a single layer in the basket. For thick-cut bacon, you may fit fewer slices per batch—overcrowding leads to uneven cooking.

• ​Cook without flipping: Unlike pan-frying, you don’t need to flip air-fried bacon. The circulating air cooks both sides evenly. However, if you notice one side browning faster, gently shake the basket halfway through to redistribute the slices.

• ​Check for crispiness: After the minimum recommended time, lift a slice with tongs. The edges should be golden brown and slightly curled, and the center should be opaque (not translucent). For thicker cuts, insert a fork or knife—if it meets little resistance, it’s done.

Troubleshooting Common Issues

Even with perfect prep, you might encounter a few hiccups. Here’s how to fix them:

• ​Bacon is too chewy: This usually means it’s undercooked. Return it to the air fryer for 1–2 more minutes. If it’s still soft, try increasing the temperature by 25°F (15°C) next time.

• ​Bacon is burnt: Thin-cut bacon burns quickly—watch it closely after 8 minutes. If it’s only slightly burnt, trim the crispy edges. To prevent future burns, reduce the temperature by 25°F (15°C) or shorten the cooking time by 1–2 minutes.

• ​Bacon sticks to the basket: Ensure the basket is clean and dry before use. If using a liner, make sure it’s properly fitted—wrinkles can cause slices to stick. For unlined baskets, a light spray of avocado oil (use sparingly!) can help, but most bacon renders enough fat to prevent sticking.

• ​Grease splatters everywhere: Bacon fat renders quickly, and some may pop out of the basket. To minimize this, place a drip tray or aluminum foil (shredded) on the bottom of the air fryer drawer to catch splatters.

Thick-Cut Bacon: Adjustments for Maximum Juiciness

Thick-cut bacon (1/4 inch or more) is a favorite for its hearty texture, but it requires patience. Here’s how to nail it:

• ​Lower the temperature: Cook at 365°F (185°C) instead of 375°F. Higher heat causes the outside to burn before the inside cooks through.

• ​Add 4–6 minutes to the time: Plan for 14–18 minutes total, depending on thickness. Check at 12 minutes—thick cuts need time for the center to render fat and crisp up.

• ​Blot excess oil: After cooking, lay the bacon on a paper towel-lined plate to absorb any remaining grease. This prevents sogginess if you’re not serving immediately.

Can You Cook Frozen Bacon in the Air Fryer?

Yes—you can skip thawing entirely. Here’s how:

• ​Arrange frozen slices: Place them in a single layer, ensuring they don’t overlap. Frozen bacon takes longer to cook, so add 3–5 minutes to the recommended time for fresh bacon.

• ​Expect slightly crispier results: The freezing process draws out a bit of moisture, so frozen bacon often crisps faster than fresh. Keep an eye on it to avoid burning.

Storing and Reheating Leftover Bacon

Air-fried bacon tastes just as good the next day—here’s how to store and reheat it:

• ​Storage: Let the bacon cool completely, then place it in an airtight container or zip-top bag. It will keep in the fridge for 3–4 days.

• ​Reheating: For crispiness, reheat in the air fryer at 350°F (175°C) for 3–5 minutes. Alternatively, microwave on a paper towel-lined plate for 20–30 seconds—just be careful not to overheat, as this can make it chewy.

Is Air-Fried Bacon Healthier?

Compared to pan-frying or deep-frying, yes—with caveats. Air fryers use less oil (since bacon renders its own), reducing overall fat content. However, bacon is still processed meat, high in sodium and saturated fat. Enjoy it in moderation as part of a balanced diet.

Final Tips for Perfect Air-Fried Bacon Every Time

• ​Invest in a good air fryer: Models with even heat distribution (look for reviews mentioning consistent temperatures) yield better results. Basket size matters too—larger baskets let you cook more bacon at once.

• ​Experiment with seasonings: Once you master the basics, try sprinkling bacon with black pepper, paprika, or brown sugar before cooking. The air fryer’s hot air adheres seasonings evenly.

• ​Save the bacon fat: The rendered fat in the drip tray is liquid gold—use it to cook eggs, roast vegetables, or fry potatoes for extra flavor.

Cooking bacon in the air fryer isn’t just convenient—it’s a game-changer for texture and flavor. By following these steps, you’ll never go back to soggy pan-fried strips or uneven oven-baked batches. Whether you prefer thin, regular, or thick-cut, the air fryer delivers crispy, juicy bacon with minimal effort. Grab your favorite package, fire up the air fryer, and get ready to impress breakfast (or brunch, or a midnight snack). Your taste buds will thank you.