Crispy chestnuts with rosemary and salt in air fryer, with a unique flavor. Autumn is the season for chestnuts, a fruit that brings with it scents, memories, and traditions. There’s nothing more pleasant than enjoying them hot on a cool day, perhaps in company. Thanks to the air fryer, we can rediscover this pleasure in a modern, quick, and light version, without sacrificing crispiness and authentic flavor.
Crispy chestnuts with rosemary and salt in air fryer are a tasty and aromatic variation of classic roasted chestnuts: just a few ingredients and less than half an hour of cooking to bring a healthy, fragrant, and irresistible snack to the table. Rosemary perfectly complements the sweetness of chestnuts, while a pinch of coarse salt enhances the taste, making them perfect as a snack or a rustic appetizer to serve to friends.
Compared to roasted chestnuts in air fryer, which reproduce the tradition of chestnuts roasted over fire but with the practicality of the air fryer, this recipe introduces the Mediterranean note of rosemary for an extra touch. If you’re looking for an alternative method, you can also try chestnuts with salt in air fryer, which cook directly laid on coarse salt, becoming soft and easy to peel.
Three different ways, all simple and quick, to bring chestnuts to the table with the air fryer and satisfy every palate: from more traditional versions to more aromatic and creative ones.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2/3 people
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients for crispy chestnuts with rosemary and salt in air fryer:
- 1.1 lbs chestnuts
- to taste dried rosemary (chopped)
- to taste coarse salt
Tools for crispy chestnuts with rosemary and salt in air fryer:
- 1 Bowl
- 1 Air fryer
- 1 Chestnut cutter
Steps for preparing and cooking crispy chestnuts with rosemary and salt in air fryer:
Wash the chestnuts well, dry them and with a chestnut cutter or a sharp knife make an incision on the top of the shell.
If you wish for a softer version, soak them for 1 or 2 hours in cold water after making the incision.
Place the chestnuts in a bowl, add extra virgin olive oil (if you prefer a milder flavor use olive oil), chopped rosemary, and mix well.
Place the chestnuts in the air fryer basket with the incisions facing up.
Cook at 392°F for 25 minutes (check cooking as these were quite large).
After cooking, sprinkle with coarse salt and cook for a couple more minutes at 320°F. This step not only flavors the chestnuts better but also makes them easier to peel. The gentle heat allows the salt to slightly penetrate the already cooked shell, softening the inner skin: this way the shell peels off more easily and the chestnuts are even more fragrant.
FAQs
Can I use fresh rosemary?
Yes, finely chopped. Alternatively, you can use other herbs like thyme or bay leaf.
Can they be made without oil?
You can reduce the oil to one tablespoon or eliminate it, but the result will be less crispy.
Can I use a different oil from extra virgin olive oil?
Yes, you can replace extra virgin olive oil with peanut or sunflower oil, which have a more neutral taste and withstand high temperatures well. If you prefer a more aromatic note, you can also use a drizzle of rosemary or garlic oil.
Can chestnuts also be cooked in the oven?
Of course! Simply arrange them on a baking sheet with parchment paper and bake at 392°F for about 35 minutes, turning them halfway through. In the last 5 minutes, you can lower to 356°F, add the coarse salt, and leave them for a couple more minutes.How do I store chestnuts cooked in the air fryer?
It’s best to enjoy them freshly made. If there are leftovers, store them in a paper bag and heat them for 3-4 minutes at 356°F in the air fryer before serving them again.
