Crispy Air Fryer Bacon Recipe - Evolving Table (2024)

FAQs

How long does it take for bacon to get crispy? ›

Always cook bacon on foil or parchment paper at 400°F. Cook regular sliced bacon for 14 minutes; thick-cut bacon for 18 minutes. If you cook less than a full sheet of bacon, check after 12 minutes. For extra-crispy bacon, bake it on top of a metal cooling rack set over the baking sheet.

If you don't want to wait on your oven, you can easily reheat your bacon on the stovetop. Turn a burner on to medium-high heat and allow a frying pan to heat up. Once the pan is hot, place a single layer of bacon on it. After a few minutes, your bacon will be crispy and ready to eat.

As with other meats, allow some room between strips, about an inch, when placing bacon in the pan. Crowding creates steam and prevents the bacon from cooking evenly, giving you limp bacon instead of crispy strips. Cook in batches if needed.

It takes a long time for that much water to boil off and I thought the results were just as good — and much quicker! — with a smaller amount of water. Once the bacon is in the pan, add just enough water to completely coat the bottom of the pan and cook over medium-high heat until the water has evaporated.

How do you know when bacon is done? Look at it. It should be browned, crisp, and tantalizingly juicy. On the stove or in the oven, most bacon fully cooks within 10-18 minutes.

Bacon should be cooked at 400°F.

Medium-thick bacon slices will need 18 to 20 minutes to reach the perfect level of crispiness. But check the bacon at 10 minutes, and adjust your cooking time to your preferred degree of doneness.

Place bacon slices in cold air fryer basket. Heat for 2 minutes at 350°F.

One of the main reasons bacon is so delectable is its fat content. Fat is a key carrier of flavor, and bacon's particular composition of meat to fat gives it a unique mouthfeel. The juxtaposition of crispy, crunchy edges with soft, chewy fat makes for a textural experience that few other foods can match.

Oven bacon gets just as crispy, if not crispier, and there's very little mess to clean up after.

What cut of bacon is best for crispy? ›

Crispy bacon lovers should opt for thinner slices, while those who want some chew are better off with thicker cuts. And if you're looking for less fat in your bacon, center-cut is the choice for you. It comes from pork belly cut close to the bone and has 25% to 30% less fat than standard bacon.

Most bacon lovers have a preference for the way their bacon is cooked. Some prefer a chewier, softer piece, still a bit flabby and flopping around. Others prefer a crisp, crust-like bacon that crumbles when you bite into it. Color can be a perfect indicator to regardless of your preference.

Probably because you're not overcooking it. Bacon has two stages of doneness: chewy and brittle. Many people, including me, prefer it chewy - but if you keep cooking it for a few more minutes, it will get hard, develop a slightly scorched taste, and break into sharp little pieces when you take a bite of it.

1: Line a rimmed baking sheet with foil or parchment paper, and lay out as many bacon strips as will fit snuggly without overlapping. 2: Place in a cold oven. Then heat the oven to 400 degrees F and bake to desired crispness, 25 to 35 minutes. 3: Drain well on a paper-towel-lined platter.

Cook bacon in water.

Keep the heat at medium high while the water cooks off and turn down to medium until the bacon is browned and cooked evenly through. The water cools down the cooking temperature, which helps keep the bacon tender.

Place bacon on foiled line baking sheet and place it in a cold oven. Set temp at 400 degrees. By the time it reaches the 400 degrees it is normally done to perfection and crispy.