Preheat the air fryer: Set to 375°F (190°C). If your model doesn’t require preheating, you can skip this, but preheating helps with crispness.

Prep the basket: Lightly spray the basket or use air fryer–safe parchment with holes. This prevents sticking and makes cleanup faster.

Cut the bacon: Use kitchen shears or a sharp knife to cut each slice into 3–4 pieces. Aim for chip-sized squares or rectangles.

Season lightly: If you want peppery or smoky chips, sprinkle on black pepper and a pinch of smoked paprika. For sweet heat, mix a tiny amount of maple syrup with chili powder and brush it on sparingly.

Arrange in a single layer: Place the bacon pieces in the basket without overlapping. Overcrowding leads to soggy spots. Cook in batches if needed.

Air fry: Cook for 6–8 minutes, then shake the basket or flip the pieces. Continue for another 3–6 minutes, depending on thickness and desired crispness. Watch closely near the end—bacon can go from perfect to too dark quickly.

Drain and cool: Transfer chips to a plate lined with paper towels. They’ll crisp more as they cool for 2–3 minutes.

Taste and adjust: Add a small pinch of salt if needed (many bacons are salty enough) or a final grind of black pepper.