AIR FRYER CHESTNUTS are the perfect blend of tradition and modernity: all the aroma of old-fashioned roasted chestnuts, but with the convenience of an appliance that simplifies our lives. In just a few minutes you can bring to the table a little autumn treasure with a soft heart and unmistakable taste.
The secret of their success lies in the even and gentle cooking: the air fryer browns the shell to perfection, creating that crispy crust that locks in the sweet, creamy interior. No smoke, no blackened pans, no mess in the kitchen. Just the irresistible scent of chestnuts filling the house, evoking memories of walks in the woods and evenings by the fireplace.
Ideal as a healthy snack, autumn treat, or served at the end of a meal alongside a glass of red wine or an herbal liqueur, air-fried chestnuts are also perfect for enriching savory dishes: they can be added to warm salads, risottos, or vegetable side dishes.
Their preparation is simple and within everyone’s reach: just score the shell, soften them with a short soak, and let them cook for a few minutes until golden and fragrant. The result? Warm, tasty chestnuts that peel easily, ready to enjoy at any time of the day.
A small act of comfort food that celebrates the genuine flavors of autumn — with a contemporary touch that wins you over at first bite.
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- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6People
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lb chestnuts
- as needed water
Tools
- 1 Air fryer
- 1 Bowl
- 1 Knife
Steps
Wash the chestnuts, dry them, and make a horizontal or cross-shaped cut on the rounded side of each one, without cutting too deeply (this prevents them from bursting during cooking).
Soak them in a bowl with warm water for 20–30 minutes. This step helps soften the shell and makes the flesh more tender.
Drain them and dry them well.
Place them in the air fryer basket in a single layer (do not overlap).
Cook them at 392°F for 10–12 minutes, shaking the basket halfway through cooking to ensure even results.
If the chestnuts are very large, extend the cooking time by another 5 minutes.
Once cooked, wrap them for a few minutes in a clean cloth: the steam will help the shell come off more easily.Serve them hot, perhaps with a pinch of coarse salt on top.
