So, imagine it’s a lazy Sunday. I’m still in my pajamas, kids are half-watching cartoons, and we all want something snacky, but there’s no way I’m breaking out the stovetop. Enter my all-time favorite: Twisted Bacon in the Air fryer. I first made this after seeing some viral video (thanks, internet), and honestly, it’s now a regular player in our kitchen chaos. Crunchy, salty, a little bit fancier than just chucking bacon in a pan—and, let’s be real, less greasy kitchen mayhem. Also, it’s weirdly satisfying to twist bacon strips. Like, a stress relief method? (Probably not, but I recommend it anyway.)
Why do I keep making this?
I make twisted bacon when I want to impress guests but honestly can’t be bothered with cheese boards and the like. My family demolishes these—seriously, I blink and they’re gone, which used to annoy me, but now I just make a double batch. And sometimes, when I want that perfect snack that tastes like you worked way harder than you did (but you didn’t), this hits the spot. Plus, fewer splatters form the air fryer (still not convinced I’m using it to its full potential, but here we are). I once tried oven-baking these for a brunch—let’s just say the smoke alarm stole the show.
Here’s what you need (and a few swap-outs):
- 1 pack of regular bacon (about 10-12 slices) – If you prefer it thicker, you can go for thick-cut, but it’s a longer cook, and sometimes I just don’t have the patience.
- Freshly cracked black pepper (totally optional – sometimes I’m feeling lazy and skip it).
- Paprika, chili flakes, or maple syrup (my mate Liz swears by a drizzle, but I usually forget, ha).
- If you like turkey bacon, I’ve done that too, though it’s a touch drier.
- Honestly, even low-sodium stuff is fine; my gran stuck with the classic brands, but I think any bacon does the trick here.
How do you actually make twisted bacon in the air fryer?
- First off, separate your bacon strips—sometimes they’re super sticky, so I just wiggle them apart (or use the old cold-water trick, but that’s more effort than I fancy).
- Take each strip and twist it as tight or loose as you’d like. No need to be fancy. If one breaks, just twist the bits together—no one notices after they’re cooked. This step is oddly fun—maybe that’s just me?
- Stick the twisted strips in your air fryer basket in a single layer. A little overlap isn’t the end of the world—especially if you’re in a rush. (I tried cramming too many once, they sort of steamed instead of crisping, so… avoid that.)
- If you’re feeling it, crank some black pepper or dust some paprika over them now. Or not! (I sometimes add spice halfway through cooking, and honestly, can’t tell the difference.)
- Set your air fryer to 350°F (175°C). Ten to twelve minutes usually does the trick. I check after 9, sneak a piece, burn my tongue—every single time.
- Flip them halfway if you remember—sometimes I don’t, and it’s fine. But they get a little crispier on all sides if you do.
- When they’re deep golden and curly, pull them out and let them hang out on some paper towel for a minute. I tend to eat two standing over the sink—call it a cook’s treat.
Just a few random, honest notes:
- Bacon will shrink more than you expect—like, magic disappearing act. I always make more than I think I’ll need.
- If you use thick-cut, it might need a couple extra minutes, but keep an eye out—if it goes too long, it gets a bit cardboardy.
- The first time, I tried to prep the bacon the night before—bad idea, super hard to twist once it’s cold. Stick with room-temp.
If you fancy mixing it up—here’s what I’ve tried (with mixed results):
- I drizzled honey on them once (before cooking)—honestly… not worth the sticky mess unless you love cleaning caramel off baskets.
- Try turkey bacon or even that newfangled vegan bacon if you need to—different texture, but decent crunch. My dad didn’t even notice the swap once, or so I claim.
- Sprinkle some flaky salt post-cooking—feels posh, tastes ace.
Bacon gear (and a makeshift substitute)
- Air fryer (yep, kind of crucial. Though, confession: I once cooked them on a foil-lined baking sheet at 375°F in my old fan oven—they came out okay, just a lot more babysitting and oily smoke.)
- Tongs for the flip (or, kitchen chopsticks if you’re feeling fancy).
Keeping them fresh—for as long as you can
Let’s be honest. In my house, this bacon doesn’t see sunrise. But if you’ve got the willpower, let them cool completely, store in a paper-towel-lined container in the fridge, and they’ll last up to 3 days. Actually, I think it tastes better the next day—I mean, if it’s still there…
How we serve these up (beyond straight from the basket)
I love them loaded on a brunch platter with eggs, or stuffed into a warm baguette. My kids dip theirs in maple syrup (which I find a bit odd, but hey, we all have our things). Occasionally, I’ll crumble leftovers over a salad if I’m being “responsible.” Okay, that happens maybe once a year.
“Pro” tips I learned the hard way
- If you rush the twist, it unravels. Slow and steady—think winding yarn, not racing.
- One time I tried stacking bacon too high in the basket, and they just melded into a single, scary bacon sculpture (don’t recommend).
- Watch for your air fryer’s hot spots: some batches get browner at the back, so I rotate halfway. Or at least try to.
Questions I keep hearing
- Do I need to preheat my air fryer? Eh, some models say yes. I don’t always bother, but preheating does help things crisp a bit better—so if you remember, give it a few minutes. If not, all good.
- Can I store twisted bacon after cooking? You can! But… crispiness goes after about a day. Zap ‘em quickly in the air fryer to revive.
- Is this really less messy than the stove? For me? Absolutely. But you might still need to wipe the air fryer basket and maybe mop up a bit of splatter, so—not quite a magic fix, but better.
- Can I use other seasonings? Oh yes, go wild. I tossed cumin and garlic powder once, and it was oddly addictive. Some combos just work, you know?
- Why are some pieces super curly and others barely twist? It’s the mystery of bacon physics, I guess. Maybe it’s how tightly you twist, or maybe today just isn’t bacon’s day.
So give twisted bacon a shot! It’s weirdly fun, tastes incredible, and with an air fryer, somehow feels one step closer to a stress-free kitchen (or not, but we can dream). Anyway, if you come up with some bonkers-good seasoning combo, send it my way. Cheers!
Ingredients
- 1 lb thick-cut bacon (about 12-16 slices)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp brown sugar
- Nonstick cooking spray (for air fryer basket)
- Fresh parsley, chopped (optional for garnish)
- Maple syrup (optional for serving)
Instructions
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1Preheat the air fryer to 350°F (175°C) for 3 minutes. Lightly coat the air fryer basket with nonstick cooking spray.
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2In a small bowl, mix together black pepper, smoked paprika, garlic powder, and brown sugar.
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3Take each strip of bacon and twist tightly from end to end. Lay the twisted strips on a large plate or tray.
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4Sprinkle the seasoning mix evenly over both sides of the twisted bacon strips.
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5Arrange the twisted bacon in a single layer in the air fryer basket, ensuring none are overlapping.
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6Air fry for 13-15 minutes, flipping halfway, until bacon is crispy and browned. Remove and drain on paper towels. Garnish with chopped parsley and serve with maple syrup if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320cal
Protein:
15 gg
Fat:
28 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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