Pull bacon from the fridge a few minutes early — optional, but helps strips lie flat. Note whether you have regular-cut or thick-cut; they have different cook times. Lightly spray the basket with cooking spray for easier cleanup. Do not block airflow with foil or parchment. Set a paper towel-lined plate nearby for draining.

Set air fryer to 177°C. Arrange strips in a single layer — no overlapping. For regular-cut bacon, cook 7–9 minutes. For thick-cut, cook 10–14 minutes. Check at the low end of the range since air fryers vary. Rearrange strips at the halfway point if some are browning faster; flipping is not required. Between batches, drain or blot accumulated grease from the basket to prevent smoking.

Bacon is done when deep reddish-brown and visibly crispy with rendered fat — use this as your primary cue over a thermometer. USDA minimum internal temp is 63°C, but fully cooked strips will exceed this. Transfer to a paper towel-lined plate and rest 1–2 minutes; bacon crisps further as it cools. Don't stack hot strips — trapped steam softens the texture. Serve immediately for best crunch. Refrigerate leftovers in an airtight container up to 4 days. Tip: don't pull strips early just because they look done — they'll crisp more on resting.