Air Fryer Roasted Chestnuts

Step 1

Wash and soak raw chestnuts for 10 to 15 minutes in warm water - this makes the chestnuts easier to peel. Drain water and pat dry. (Pitch any nuts with blemishes, holes, or rattle inside their shell. Chestnuts should be firm or give only slightly when you squeeze them. If you feel a large movement between the skin and the flesh, this is an indication that chestnut may be rotten. Assess any that float as they may be rotten.)

Step 2

Preheat Air fryer to 400 degrees F (204 degrees C)

Step 3

Lay chestnut on cutting board with the flat side down and rounded side up. Score an "X" on the rounded side of the chestnut with a serrated knife. Be careful! Using a serrated knife makes this process easier. (Some like to just make one large slash across the chestnut but we find the "X" scoring makes it easier to peel.) The purpose behind creating a score on the chestnut is to allow steam to escape during the cooking process. If you do not do this, they might explode in the air fryer- and who wants to clean up that mess?

Step 4

Place chestnuts "X" scored side up in the air fryer basket and place in the air fryer. Toss or shake air fryer basket halfway during the cooking process. Chestnuts are perfectly roasted when the shell and skin of the chestnut pulls back and curls up to show the bright yellow flesh of the chestnut. Keep a close eye on them as they can go from raw to fully cooked in just minutes. Small chestnuts can as little as 4 minutes in the air fryer.Medium ones take round 10 minutes.Large ones up to 15 minutes or as needed for the skin to pull back and show the yellow flesh of the chestnut. Many factors determine how long to cook chestnuts such as brand of air fryer, age and size of chestnuts and length of soak time. Don't leave your cooking nuts unattended.

Step 5

Immediately, place air fried roasted chestnuts in either a dry tea towel or paper bag and tie tightly. You may even hear them crackle. Allow to rest in the tea towel or paper sack for 1 to 2 minutes. The internal hot steam that builds up in the bag or tea towel helps the peeling process. (We like to serve plain roasted chestnut in a paper lunch sack as this way your guests can close up the bag in between peeling and eating and keep the chestnuts warm.)

Step 6

Peel chestnuts straight away. We know they are still warm so use a tea towel or kitchen gloves as needed. The sooner you peel them, the easier it is. Do not allow them to get cold before attempting to peel. Use your fingers to peel the hard outer shell and the skin of the chestnut. Warm roasted chestnuts are easy to peel and the outer shell and skin come out together. Once they are cold, the skin has a tendency to stick and it is more difficult to remove.

Step 7

We love to eat chestnuts warm right after peeling, one right after the other. You can try tossing them in brown butter and adding a little salt or use in your favorite recipe. Enjoy!

Step 8

Oven and boiled chestnut directions in the recipe notes below.