Starters & appetizers
Air fryer roasted chestnuts: how to score and peel them
Roast fresh chestnuts in the air fryer with a short soak and a damp-cloth rest. An autumn snack with a tender centre, ready to peel while warm.
- Total time
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Spanish
Ingredients
Method
Sort and wash
Choose firm edible chestnuts without holes or mould. Wash and discard damaged ones. Use culinary chestnuts, never horse chestnuts.
Score every chestnut
Place each chestnut flat-side down on a stable board. Carefully cut a horizontal slit through the shell and inner skin without cutting deeply into the flesh. Score every chestnut before heating.
Soak
Cover the scored chestnuts with the water and soak for 20 minutes. Drain well; the soak helps soften the shell but does not replace scoring.
Prepare the basket
Preheat the air fryer to 180 °C for 3 minutes. Arrange the drained chestnuts in one layer, slits facing upwards. Cook in batches if necessary.
Start roasting
Roast at 180 °C for 10 minutes. Shake the basket carefully to redistribute them; the slits should start to open.
Check the centre
Roast for another 5–8 minutes. Open one carefully: the centre must be tender. If still firm, continue in 2-minute intervals; size and appliance affect the timing.
Rest and peel warm
Wrap in a clean damp cloth for 5 minutes. Peel the shell and inner skin while still warm, working in small batches and protecting your fingers from the heat.
Serve
Divide between four portions and serve warm. Discard any chestnut with an unusual smell or colour inside. Additional air-fryer batches extend the total time.
The step photos are illustrative.
Notes
The 500 g includes shells; nutrition estimates 350 g edible chestnuts, divided into four portions. This yield varies. Never heat unscored chestnuts. Refrigerate peeled leftovers within 2 hours and use within 2 days. Reheat briefly covered so they do not dry out.
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Nutrition facts
1 of 4 servings
- Protein
- 1.4 g
- Carbohydrates
- 38.6 g
- Fat
- 1.1 g
- Saturated fat
- 0.2 g
- Sodium
- 2 mg
Approximate estimate, not a measurement of the cooked dish. Brands and draining change values; nutrients with incomplete data are omitted. Generic references for prepared mustard, cream, sweet potato, oil and chocolate; specific varieties and brands can differ.
Reference source: USDA FoodData Central SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Roast fresh chestnuts in the air fryer with a short soak and a damp-cloth rest. An autumn snack with a tender centre, ready to peel while warm.
Frequently asked questions
Why score chestnuts before cooking?
The opening lets steam escape and makes peeling easier. Pierce both the shell and inner skin of every chestnut.
Can I roast them without soaking?
Yes, but the shell can be harder to remove. This recipe includes a 20-minute soak; it does not guarantee every variety will peel equally easily.
How do I know they are done?
Taste a carefully opened chestnut: its centre should be tender, without a firm raw core. Open shells alone are not proof of doneness.
