Air-Fried Chestnuts: A Quick, Crispy Treat

Roasting chestnuts in an air fryer is a quick and easy way to make a delicious snack or addition to your favourite recipes. The process is simple: all you need to do is score, soak, and air fry your chestnuts. This method is a great alternative to roasting chestnuts in the oven or on an open fire, and it takes half the time.

Choosing the best chestnuts

• Type of chestnuts: Italian (European) or American chestnuts are recommended as they peel easily and are generally easier to work with. Chinese chestnuts are harder to peel, so they are not suggested for this recipe.
• Size: Try to choose chestnuts of equal size so that they roast evenly in the air fryer.
• Quality: Look for chestnuts that are smooth, plump, and shiny, without any blemishes or mould. Ensure the skin isn't dry by handling the chestnuts.
• Freshness: Chestnuts have a very short season and are best enjoyed from mid-September through December. Buy them from a local source if possible, as they tend to get mouldy the longer they are stored. If they are imported, use them quickly.
• Weight: Choose chestnuts that feel heavy for their size and firm. Ripe chestnuts are dark brown with light tan edges and may have a light sheen.
• Avoid mix-ups: Be careful not to accidentally purchase horse chestnuts (buckeyes) or water chestnuts, as they are not the same and will change the taste and texture of your recipe. Horse chestnuts are also toxic.
• Soaking: Before air frying, always wash and soak the chestnuts in warm water for about 10-15 minutes. If any of them float, they are probably rotten and should be discarded. Soaking helps with the peeling process.
• Quantity: It's inevitable that some chestnuts in a batch will be bad, so buy more than you need to compensate.

Preparing the chestnuts for cooking

Selecting the Right Chestnuts:

Firstly, it is important to select fresh, high-quality chestnuts. Look for chestnuts that are smooth, plump, and shiny, avoiding any with blemishes or mould. The chestnuts should feel heavy for their size and be firm with a slight give when squeezed. It is recommended to use Italian (European) or American chestnuts as they peel easily and are easier to work with. Chinese chestnuts, though tasty, tend to be harder to peel.

Rinsing and Soaking:

Before cooking, rinse the raw chestnuts under cold running water in a colander. Drain the water and then soak the chestnuts. Soaking helps to remove any potential rot and makes the chestnuts easier to peel. You can soak them in warm or hot water for about 10 to 60 minutes. If any chestnuts float during this process, discard them as they are likely rotten.

Scoring the Chestnuts:

After rinsing and soaking, it's time to score the chestnuts. Place the flat side of the chestnut down on a cutting board, ensuring the rounded side is facing up. Hold the chestnut firmly and use a sharp paring knife or serrated knife to cut horizontally across the rounded side, making an "X" shape. Be careful not to cut into the inner skin of the chestnut. This scoring allows steam to escape during cooking and makes peeling easier after roasting.

Drying the Chestnuts:

Once scored, dry the chestnuts thoroughly using a clean kitchen towel or paper towels. This step ensures that the chestnuts are ready for the air fryer and helps to prevent any potential steaming or sogginess during the cooking process.

Now your chestnuts are ready for the air fryer! Remember to preheat your air fryer to the recommended temperature, typically between 350-400 degrees Fahrenheit, and cook for around 10-17 minutes, depending on their size. Enjoy your freshly prepared chestnuts as a delicious snack or use them in various recipes!

Cooking the chestnuts

First, rinse the chestnuts under cold running water and drain them. Then, place the flat side of the chestnut down on a cutting board, ensuring the rounded side (or belly side) is facing up. Hold the chestnut firmly and cut across the rounded side using a sharp paring knife or a chestnut knife. Rotate the chestnut 90 degrees and make a second cut, forming an "X" on its top. Repeat this scoring process for the remaining chestnuts, trying not to cut their inner skin.

Next, transfer the chestnuts to a bowl and cover them with cold tap water. Let them soak for 30 to 60 minutes. If you prefer, you can also soak them in hot water for a shorter time, around 10 to 15 minutes. Soaking helps to soften the shell, making it easier to score a slit, and also allows you to identify any rotten chestnuts, which will float.

After soaking, drain the chestnuts and transfer them to a clean kitchen towel. Dry them as much as possible.

Now, it's time to preheat your air fryer. Different recipes suggest different temperatures, ranging from 350°F (175°C) to 400°F (204°C).

Once your air fryer is preheated, place the scored chestnuts in the air fryer basket with the cut side facing up. Make sure not to overcrowd the basket, as proper air circulation is essential. If needed, cook the chestnuts in batches.

Cooking time will depend on the size of your chestnuts and the temperature of your air fryer. Smaller chestnuts may only need 4 to 6 minutes, while larger ones can take up to 15 or even 20 minutes. Keep a close eye on them to avoid burning or bursting. You'll know they're done when the shells start to peel back, exposing the yellow flesh underneath.

Once the chestnuts are roasted, transfer them to a kitchen towel or a paper bag. Draw the edges of the cloth towards the centre, turning it into a small pouch, or roll down the top of the paper bag to trap the steam inside. Let the chestnuts steam for about 5 minutes. This step helps to loosen the shells, making them easier to peel.

Finally, carefully peel off the outer shell of the chestnuts while they're still hot. Use your fingers or a small sharp knife, being careful not to pierce the yellow inner nut. Enjoy your freshly cooked chestnuts!

Storing the chestnuts

Storing your chestnuts correctly is essential to extending their shelf life and preserving their great taste. Chestnuts are highly perishable and have a high moisture content, so they must be stored properly to prevent spoilage and keep them fresh. Here are some ways to store your chestnuts:

Storing Raw Chestnuts in the Fridge

Before storing, ensure your chestnuts are clean and dry. Refrigerate uncooked chestnuts with their shells intact in a mesh or paper bag. A perforated plastic bag is also an option—a paper towel lining and ventilation holes can help remove excess moisture. The ideal temperature for storing chestnuts in the fridge is between 0.5°C and 3.3°C, and they will last for up to three weeks.

Storing Cooked Chestnuts in the Fridge

After boiling or roasting chestnuts, allow them to cool, then peel them, removing both the shell and the inner skin. Transfer the nuts to an airtight container or plastic bag and refrigerate for up to four days.

Storing Raw Chestnuts in the Freezer

To store raw chestnuts in the freezer, clean and dry them thoroughly. Place the chestnuts in a freezer-safe bag, removing as much air as possible before sealing. It's best to freeze them with their shells still on, and with the flat side facing down so they stack nicely. Label and store in the freezer for up to six months.

Storing Cooked Chestnuts in the Freezer

If you plan to use cooked chestnuts in recipes, it's more convenient to cook and peel them before freezing. Spread the cooked, peeled chestnuts on a baking sheet lined with wax or parchment paper and place them in the freezer until semi-frozen. Then, transfer the chestnuts to an airtight container or plastic bag, removing excess air before sealing. Label and store in the freezer for up to six months.

Other Methods for Storing Chestnuts

In addition to refrigeration and freezing, there are several other methods for storing chestnuts:

• Storing in Sand: Place chestnuts in alternating layers of dry fine sand inside a wooden container and leave in a cool, dry place. This method will keep chestnuts fresh for a few months.
• Dehydrating: Dehydrate shelled or unshelled chestnuts at 100°F for a couple of days until dried. The dehydrated chestnuts can be stored for up to two months and rehydrated by soaking in water overnight before use.
• Preserving in Alcohol: Chestnuts can be preserved in alcohol, resulting in a delicious liqueur and alcohol-soaked chestnuts.
• Making Chestnut Puree: Pureed chestnuts can be stored in a jar and enjoyed for months.

Seasoning ideas

Honey and Vanilla

Mix two tablespoons of honey with a teaspoon of vanilla. Drizzle the honey-vanilla mixture over your cooked chestnuts for a dessert-like finish.

Melted Butter and Maple Syrup

Try drizzling your chestnuts with a mixture of melted butter and maple syrup. Sprinkle ground cinnamon over your nuts for a warmer, woody flavour.

Balsamic Glaze with a Sprinkle of Sea Salt

Coat your air-roasted chestnuts with a rich balsamic reduction for a complexly sweet flavour. Finish with a sprinkle of sea salt to make every bite explode with flavour.

Asian Style

Coat your air-fried chestnuts with a blend of soy sauce, a hint of sesame oil, and a sprinkle of sesame seeds for an umami-packed, savoury treat.

Frequently asked questions