Prep the bacon: Pat the bacon dry with paper towels. Drier bacon browns and crisps better. If your slices are extra long, cut them in half so they fit the air fryer basket without overlapping.

Make the glaze: In a bowl, whisk 1/3 cup maple syrup, 2 tablespoons brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 to 1 teaspoon black pepper, and a pinch of red pepper flakes if using.

Coat the bacon: Brush both sides of each slice with the maple mixture. Don’t drown it—just a light, even coat. Reserve a little glaze for basting halfway through.

Preheat the air fryer: Set to 300°F (150°C) for 3 minutes. A gentler temperature helps render fat slowly and creates a jerky-like chew.

Arrange the slices: Lightly oil or spray the basket. Lay bacon in a single layer with a bit of space between pieces. Work in batches if needed. Do not overlap.

Cook low and slow: Air fry at 300°F for 10 minutes. Open the basket carefully—there will be hot rendered fat—and brush on a little more glaze.

Flip and continue: Flip the slices and cook another 8–12 minutes, glazing once more if you like. You’re aiming for a deep mahogany color with a glossy surface and lightly crisp edges. Time varies by thickness and air fryer model.

Final dry-out: If the bacon is still very soft, reduce heat to 275°F and cook 3–6 more minutes. It should look set and slightly firm but still flexible.

Drain and cool: Transfer bacon to a wire rack set over a sheet pan or a plate lined with paper towels. Let it cool completely. It will firm up as it cools, taking on that jerky chew.

Optional finish: For extra shine and sweetness, warm 1–2 teaspoons maple syrup and lightly brush it on after cooling.