Bacon in an air fryer is already better than bacon in a pan, because the fat drips away and the strips stay flat. Brushing on maple syrup near the end turns it into something closer to candy. Add the syrup too early and it burns black, so wait.
Everything you need
- 10 streaky bacon rashers
- 3 tbsp (60 g) maple syrup
- 1 tbsp (14 g) light brown sugar
- 1 tsp black pepper, coarsely ground
- ¼ tsp cayenne pepper (optional)
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Lay the bacon in the basket in a single layer, slightly overlapping only if you must. Don't preheat, since starting cold renders the fat more gently.
For this step
- 10 streaky bacon rashers
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Air fry at 180°C / 350°F for 6 minutes, then pour off the fat that has collected underneath and keep it for roasting potatoes.
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Stir the maple syrup, brown sugar, black pepper and cayenne together.
For this step
- 3 tbsp (60 g) maple syrup
- 1 tbsp (14 g) light brown sugar
- 1 tsp black pepper
- ¼ tsp cayenne pepper (optional)
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Turn the rashers, brush the tops with half the glaze, and cook 3 more minutes.
For this step
- 10 streaky bacon rashers
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Turn again, brush with the rest, and give it a final 2 to 3 minutes until dark and bubbling. Watch it closely here, since sugar burns fast.
For this step
- 1 tbsp (14 g) light brown sugar
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Lift onto a rack, not paper, and leave for 5 minutes. It goes from floppy to snapping-crisp as the glaze sets.
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Air fryer notes
- Cook at 180°C / 350°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Cool it on a wire rack. On kitchen paper the glaze sticks and you lose half of it when you peel the bacon off.
- Pouring off the rendered fat at the halfway point stops the drawer smoking and gives you crisper bacon.
Make it your own
- Swap maple for honey and add a teaspoon of Dijon for a sharper glaze.
- Wrap the glazed strips around dates or water chestnuts, halving the cook time, for a party snack.
Storing & reheating
Best on the day. It keeps airtight for 2 days and re-crisps at 180°C for 2 minutes. Chopped, it's excellent on salads and baked potatoes.
Frequently asked
How long does bacon take in an air fryer?
Around 8 to 10 minutes at 180°C for streaky bacon, or 12 for thick cut. Glazed bacon like this takes 11 to 12 with the brushing steps.
Why is my air fryer smoking with bacon?
Rendered fat pooling under the basket hits the element and smokes. Pour it off halfway, or sit a slice of bread in the drawer to soak it up.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.