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Crispy Breakfast Bacon from the Airfryer
An everyday German recipe for the whole country: in the airfryer thin rashers of bacon turn evenly crisp and glassy brown without fat spitting around the kitchen. No oil is needed, as the bacon brings its own, and the rendered fat collects under the basket. Anyone who fires up the airfryer at the weekend for a big breakfast has the bacon ready before the scrambled eggs come out of the pan.
Cook time
15 min
Servings
4
Ingredients
3
Nutrition
per serving155 kcal
Calories
6 g
Protein
14 g
Fat
0 g
Carbs
Ingredients
For 4 servings
Instructions
- 1
Lay the rashers side by side in a single layer in the basket, spaced apart and without overlapping; do not stack anything. With a larger quantity, work in two batches, as overlapping rashers stick together and stay soft where they touch.
- 2
Pour the tablespoon of water into the drawer under the basket. The rendered fat drips into it and then does not smoke on the hot tray.
- 3
Set the airfryer to 180 °C and cook the bacon. Preheating is of no use here, because the fat should run out slowly — in an already hot basket the thin rashers curl up at once.
- 4
Turn the rashers with tongs and cook them for another three to five minutes, until they have the crispness you want.
- 5
Drain the bacon on kitchen paper and season it with pepper to taste.
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