I just nailed Air Fry Bacon In Oven that comes out shockingly crisp and makes weekday breakfast prep embarrassingly fast.
I’m obsessed with crispy, crunchy bacon that doesn’t leave my oven a disaster. Air Fry Bacon in my Frigidaire Air Fry Oven is my cheatcode for morning salvation.
I love the snap and the way fat renders but the meat stays meaty. And I will absolutely load the tray with 1 pound bacon (about 8 to 12 slices), regular or thick cut depending on how crispy you want it, sometimes brushing a tiny hit of 1 tablespoon pure maple syrup (optional, for a touch of sweet) because sweet-salty bacon is a dirty, glorious habit.
Bring on breakfast every single morning.
Ingredients
- 1 pound bacon — the star protein, it’s crunchy or chewy depending on slice thickness.
- 1 tablespoon brown sugar — Basically adds sweet, sticky candied bacon vibes you’ll want more of.
- 1 tablespoon pure maple syrup — Plus gives a gentle sweetness and glossy finish, not cloying.
- Freshly ground black pepper — It’s bitey and bright, cuts the fat and adds real zip.
- Smoked paprika — A light smoky hug, adds color and a subtle savory note.
Ingredient Quantities
- 1 pound bacon (about 8 to 12 slices), regular or thick cut depending on how crispy you want it
- 1 tablespoon brown sugar (optional, for candied bacon)
- 1 tablespoon pure maple syrup (optional, for a touch of sweet)
- Freshly ground black pepper, to taste (optional)
- Smoked paprika, a light sprinkle (optional, for extra flavor)
How to Make this
1. Preheat your Frigidaire Air Fry Oven to 375F for regular bacon or 400F if you’re using thick cut, this helps get it crisp without burning the edges.
2. If you want candied bacon, toss each strip with a light sprinkle of brown sugar and a little maple syrup, add freshly ground black pepper and a pinch of smoked paprika if you like. Don’t drench it, just enough to coat.
3. Arrange bacon in a single layer on the Ready Cook Air Fry Tray, leaving a tiny gap between slices so hot air can circulate. If a slice hangs over the edge, fold it back or cut it in half.
4. Slide the tray into the middle rack. If you’re cooking multiple trays, space them so air can move between racks and plan to swap their positions halfway through.
5. Air fry for 8 to 12 minutes for regular bacon, 12 to 15 minutes for thick cut. Check at the 8 minute mark so you can catch your preferred crispness. Remember it keeps crisping a bit after you remove it.
6. Flip the slices once about halfway through cooking for more even browning, unless your tray is very shallow and the bacon is already laying flat.
7. When done, use tongs to transfer bacon to a paper towel lined plate to drain. If you used sugar or syrup it’ll be sticky so handle gently to keep the glaze on the bacon.
8. For extra crispness, let bacon rest 1 to 2 minutes on the tray after removing, then move to paper towels. For softer bites, skip the resting step.
9. To make big batches fast, cook in back to back batches and keep finished bacon on a wire rack in a 200F oven to hold without getting soggy. Or prep strips ahead and reheat 2 to 3 minutes in the air fry oven for quick breakfasts.
10. Store leftovers in the fridge up to 4 days, and reheat in the air fry oven at 350F for 2 to 4 minutes. Pro tip: place a strip between paper towels before microwaving to keep it from splattering.
Equipment Needed
1. Frigidaire air fry oven or any air fry oven with middle rack
2. Ready Cook air fry tray or shallow oven-safe tray that lets air circulate
3. Tongs, for flipping and moving sticky glazed bacon
4. Small bowl or zip top bag for tossing bacon with brown sugar and maple syrup
5. Measuring spoons for the sugar and syrup
6. Sharp knife and cutting board to trim or cut long slices
7. Paper towels and a plate for draining finished bacon
8. Wire cooling rack and baking sheet to hold batches in a 200F oven
9. Oven mitts and a timer, so you dont burn the first batch
FAQ
How To Air Fry Bacon (Frigidaire Air Fry Oven) Recipe Substitutions and Variations
How To Air Fry Bacon (Frigidaire Air Fry Oven)
This is the easiest way to get perfect bacon every time, with less mess and more crisp. I like doing it in the Frigidaire air fry oven because it gets hot fast and the bacon cooks evenly. You can make it regular or candied, smoky or peppery, depends on what you’re craving.
Ingredients
– 1 pound bacon (about 8 to 12 slices), regular or thick cut depending on how crispy you want it
– 1 tablespoon brown sugar (optional, for candied bacon)
– 1 tablespoon pure maple syrup (optional, for a touch of sweet)
– Freshly ground black pepper, to taste (optional)
– Smoked paprika, a light sprinkle (optional, for extra flavor)
Quick prep notes
– Don’t overlap slices too much. A little overlap is fine, but try to give each slice some air so it crisps up.
– If you want less splatter and easier cleanup, place a sheet of foil on the drip tray or use a shallow baking pan under the air fry basket.
– For candied bacon: mix the brown sugar and maple syrup into a sticky paste and brush on before cooking.
Method
1. Preheat the Frigidaire air fry oven to 400 F on the air fry function. Preheating gives a consistent crisp.
2. Lay bacon slices in a single layer in the air fry basket or on the oven rack with the drip tray below. Don’t stack them.
3. If using brown sugar/maple syrup, brush a thin layer onto the top side of the bacon. Sprinkle black pepper or smoked paprika now if you want.
4. Slide the basket or tray into the oven. Cook for 8 to 12 minutes for regular cut, 12 to 16 minutes for thick cut. Check at the 8 minute mark and then every 2 minutes after that. Ovens vary, and bacon goes from perfect to burnt quickly.
5. For extra crispy bacon, flip the slices halfway through cooking. For softer bacon, remove a minute or two earlier.
6. When done, transfer bacon to a paper towel lined plate to drain. If you candied it, let it cool 1 to 2 minutes so the sugar sets a bit, but don’t wait too long or it gets chewy.
7. Serve hot. Save drippings for cooking eggs or roasted veggies, they add great flavor.
Tips and hacks
– Want perfectly flat strips? Lay a second air-fry safe rack on top, or press gently with a spatula halfway through cooking.
– For faster cleanup use parchment paper with holes punched for air flow, or a reusable silicone liner.
– Save the bacon fat. Strain and store in a jar in the fridge. It makes eggs and pan-cooked greens taste next level.
– If you’re making a big batch, keep finished strips on a baking sheet in a 200 F oven to keep warm while you finish the rest.
Substitutions
- 1 pound bacon: try turkey bacon or thin sliced Canadian bacon for a leaner option
- 1 tablespoon brown sugar: use coconut sugar or a sprinkle of granulated sugar if you don’t have brown
- 1 tablespoon pure maple syrup: swap in honey or agave nectar for a similar sweet glaze
- Smoked paprika: use regular paprika plus a tiny pinch of liquid smoke or chipotle powder for smoky heat
Enjoy. This method is fast, simple, and gives you consistent results. If you want me to tweak the times for extra thick slices or for a different air fry oven model, tell me the thickness and I’ll help.
Pro Tips
1) Don’t crowd the tray. Give each strip a little breathing room so hot air can reach both sides, otherwise you’ll get floppy middles and scorched edges. If a slice is hanging off the tray, fold it or cut it in half, it makes cleanup easier too.
2) If you’re doing candied bacon go easy with sugar and syrup, ’cause that stuff burns fast. Light, even coating only. Check a minute or two earlier than you think, and keep an eye the last few minutes so it crisps and glazes instead of turning bitter.
3) Flip once halfway but don’t fuss with it too much. Too many turns will tear the bacon or make the glaze fall off. For extra even crispness swap rack positions if you’re using more than one tray, just don’t leave them stacked without space.
4) Save the bacon fat. Pour it into a jar while warm and store in the fridge for cooking later. Also if you’re making a big batch keep finished bacon on a wire rack in a 200F oven so it stays crisp without steaming on a plate.
How To Air Fry Bacon (Frigidaire Air Fry Oven) Recipe
I just nailed Air Fry Bacon In Oven that comes out shockingly crisp and makes weekday breakfast prep embarrassingly fast.
8
servings
320
kcal
Equipment: 1. Frigidaire air fry oven or any air fry oven with middle rack
2. Ready Cook air fry tray or shallow oven-safe tray that lets air circulate
3. Tongs, for flipping and moving sticky glazed bacon
4. Small bowl or zip top bag for tossing bacon with brown sugar and maple syrup
5. Measuring spoons for the sugar and syrup
6. Sharp knife and cutting board to trim or cut long slices
7. Paper towels and a plate for draining finished bacon
8. Wire cooling rack and baking sheet to hold batches in a 200F oven
9. Oven mitts and a timer, so you dont burn the first batch
Ingredients
1 pound bacon (about 8 to 12 slices), regular or thick cut depending on how crispy you want it
1 tablespoon brown sugar (optional, for candied bacon)
1 tablespoon pure maple syrup (optional, for a touch of sweet)
Freshly ground black pepper, to taste (optional)
Smoked paprika, a light sprinkle (optional, for extra flavor)
Directions
- Preheat your Frigidaire Air Fry Oven to 375F for regular bacon or 400F if you’re using thick cut, this helps get it crisp without burning the edges.
- If you want candied bacon, toss each strip with a light sprinkle of brown sugar and a little maple syrup, add freshly ground black pepper and a pinch of smoked paprika if you like. Don’t drench it, just enough to coat.
- Arrange bacon in a single layer on the Ready Cook Air Fry Tray, leaving a tiny gap between slices so hot air can circulate. If a slice hangs over the edge, fold it back or cut it in half.
- Slide the tray into the middle rack. If you’re cooking multiple trays, space them so air can move between racks and plan to swap their positions halfway through.
- Air fry for 8 to 12 minutes for regular bacon, 12 to 15 minutes for thick cut. Check at the 8 minute mark so you can catch your preferred crispness. Remember it keeps crisping a bit after you remove it.
- Flip the slices once about halfway through cooking for more even browning, unless your tray is very shallow and the bacon is already laying flat.
- When done, use tongs to transfer bacon to a paper towel lined plate to drain. If you used sugar or syrup it’ll be sticky so handle gently to keep the glaze on the bacon.
- For extra crispness, let bacon rest 1 to 2 minutes on the tray after removing, then move to paper towels. For softer bites, skip the resting step.
- To make big batches fast, cook in back to back batches and keep finished bacon on a wire rack in a 200F oven to hold without getting soggy. Or prep strips ahead and reheat 2 to 3 minutes in the air fry oven for quick breakfasts.
- Store leftovers in the fridge up to 4 days, and reheat in the air fry oven at 350F for 2 to 4 minutes. Pro tip: place a strip between paper towels before microwaving to keep it from splattering.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 61g
- Total number of serves: 8
- Calories: 320kcal
- Fat: 24g
- Saturated Fat: 8g
- Trans Fat: 0.3g
- Polyunsaturated: 2.8g
- Monounsaturated: 11.4g
- Cholesterol: 62mg
- Sodium: 975mg
- Potassium: 320mg
- Carbohydrates: 3.2g
- Fiber: 0g
- Sugar: 3.2g
- Protein: 21g
- Vitamin A: 11IU
- Vitamin C: 0mg
- Calcium: 11mg
- Iron: 0.45mg
