If you bought an air fryer during the pandemic and it’s now collecting dust, this is its redemption arc. Set it to 350°F (175°C) for 3 to 4 minutes. Don’t overcrowd the basket—bacon needs its personal space just like you do on a Monday morning.
Shake the basket halfway through like you’re a DJ dropping a beat. The hot air circulates and makes the bacon crispy on the outside, tender on the inside, like a porky marshmallow. It’s so good you might accidentally start a cult around it.
Fun fact: The air fryer was invented by a Dutch engineer named Fred van der Weij. He probably ate a lot of reheated bacon while perfecting it. You’re welcome, Fred.
The Broiler: The High-Risk, High-Reward Move
This is for the adrenaline junkies. Set your oven to broil and place a rack about 6 inches from the heat source. Lay your cold bacon on a foil-lined pan and watch it like a hawk guarding a baby chick.
Broil for 1 to 2 minutes per side. Do not walk away. Do not check your phone. Do not blink too long or you’ll have charcoal jerky. This method gives you intense, crackling crispiness that’s perfect for crumbling onto a salad or a Caesar salad that needs a little street cred.
Bacon
Warning: Broiling bacon will set off your smoke alarm 100% of the time. It’s a scientific constant, like gravity or the fact that cats hate cucumbers. Have a fan ready, or just apologize to your neighbors now.
