Air-fryer streaky bacon
Quick, consistently crisp streaky bacon made in the air fryer — minimal fuss, perfect for breakfasts and sandwiches.
Air-fryer bacon is the little shortcut every busy cook needs: you get reliably crisp rashers without splattering the kitchen. It’s quicker than the frying pan and far less fiddly than the grill.
This recipe gives you a baseline (190°C fan, short flip) and an optional maple glaze for a sticky, sweet finish. Use back bacon if you prefer leaner rashers — timing will change a touch.
Ingredients
- 8 streaky bacon — about 320 g total (adjust rashers per person)
- 5 ml freshly ground black pepper — or to taste
- 30 ml maple syrup — optional, for glazing
Equipment
- air fryer
- tongs
- kitchen paper
- measuring spoons
Instructions
Preheat the air fryer to 190°C fan for 2 minutes.
Pat the rashers dry with kitchen paper — removing surface moisture helps them crisp. Lay the rashers flat and lightly season both sides with freshly ground black pepper.
Arrange the rashers in a single layer in the air-fryer basket or on the tray. Do not overlap; work in batches if necessary.
Cook at 190°C fan for 6 minutes.
Using tongs, flip each rasher and cook for a further 5 minutes at 190°C fan, until the edges are crisp and the fat has rendered to your liking.
If glazing, brush each rasher with maple syrup and return to the air fryer for 1 minute at 190°C fan to set the glaze.
Transfer the cooked rashers to a plate lined with kitchen paper and leave to rest and drain for 2 minutes before serving.
Serve straight away — perfect with eggs, smashed avocado on toast or chopped into sandwiches.
Tips
- For perfectly even crisping trim very long rashers to fit the basket so they lie flat.
- If cooking for a crowd, keep finished rashers on a low oven set to 80°C to stay warm while you finish batches.
- If your air fryer basket has holes close together, place rashers across the gaps rather than lengthways to avoid fat dripping through.
- Always add sugary glazes in the final minute to avoid burning.
- Save the rendered bacon fat from the drip tray for frying eggs — strain and refrigerate in a jar for up to a week.
Substitutions
streaky bacon → back bacon, use the same method but reduce second cook time by 1–2 minutes for leaner rashers
Stays closemaple syrup → runny honey or a light BBQ sauce, same quantity
Stays closefreshly ground black pepper → smoked paprika, 1 tsp, for a smoky note
Noticeably different
Nutrition
Per serving · estimated
- 660
- Calories
- 18 g
- Protein
- 15 g
- Carbs
- 58 g
- Fat
- 1 g
- Fibre
- 15 g
- Sugar
- 2000 mg
- Sodium
FAQ
Can I cook frozen bacon in the air fryer?
Yes — cook at 190°C fan for 2–3 minutes longer per side and separate rashers as they thaw. Check often to avoid uneven cooking.
Why is my bacon limp after air-frying?
Most likely overcrowding or not patting the rashers dry. Ensure a single layer with gaps and dry surfaces before cooking.
How do I get extra-crisp bacon without burning it?
Cook at 190°C fan, flip once, and add short bursts of extra time (30–60 seconds) rather than a long final blast. Thinner rashers crisp faster.
Can I stack rashers to save space?
No — stacking traps steam and prevents crisping. Work in batches for best results.
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