Prep the bacon: Use kitchen shears or a sharp knife to cut the bacon into small pieces, about 1/4–1/2 inch. Smaller pieces crisp more evenly and quickly.

Preheat the air fryer: Set it to 375°F (190°C) for 3–5 minutes. Preheating helps the bacon render and crisp without sticking.

Arrange the bacon: Place pieces in a single, loose layer in the basket.

A little overlap is fine, but avoid a thick pile. Work in batches if needed.

Season lightly: Sprinkle with pepper or a pinch of smoked paprika if you like. Skip salt—bacon is salty enough.

Cook, then shake: Air fry for 5 minutes, then pull the basket and shake or stir to break up clumps and promote even browning.

Finish to your texture: Continue cooking for another 3–7 minutes until crisped to your liking.

Thin-cut bacon usually finishes around 8–10 minutes total; thick-cut may take 10–12 minutes.

Drain and cool: Transfer bacon bits to a paper towel–lined plate to drain excess fat. Let them cool; they’ll crisp a bit more as they rest.

Optional glaze: For sweet heat, toss the warm bacon bits with 1–2 teaspoons maple syrup or hot honey. Spread on a plate for a minute to set.

Save the drippings: Carefully pour the rendered bacon fat from the air fryer drawer into a heat-safe jar.

It’s liquid gold for eggs, veggies, or cornbread.