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How to Roast Chestnuts Like a Street Vendor Using an Air Fryer

Roast chestnuts like the ones from winter street vendors with this easy air-fryer recipe! A quick hot-water soak makes peeling easy, while the air fryer gives them a sweet, caramelized aroma and tender, nutty flavor. Perfect for cozy evenings and holiday snacking.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Soak 1 minute
Total Time 31 minutes
Course holiday treat, Snack, street food
Cuisine european cuisine, italian inspired, street food
Servings 2
Calories 310 kcal

Equipment

  • 1 Air-fryer any basket-style model works (capacity ≥ 3 L recommended)
  • 1 Sharp paring knife for scoring the shell cleanly and safely
  • 1 Heat-proof bowl to hold boiling water for the short soak
  • 1 Kettle or small pot to boil water for soaking
  • 1 Tongs or spoon for handling hot chestnuts safely
  • 1 Clean kitchen towel or paper bag for the post-roast steaming step

Ingredients
  

  • 500 g Chestnuts

Instructions
 

Wash and Dry

  • Rinse chestnuts and pat dry.

Score

  • On the rounded side, use the sharp paring knife to cut a confident X through shell and inner skin. Keep fingers behind the blade.

Hot-water soak

  • Put scored chestnuts in a heatproof bowl, cover with boiled water, let them soak for 60 seconds, then drain well.
  • Drain and dry well (important for good browning).

Air fry

  • Arrange the chestnuts in a single layer, X-side up in the air fryer.
  • Roast the chestnuts for 20 min, shaking once or twice at 175 °C / 350 °F.
  • Start checking at 15 minutes: shells should curl back, nuts smell sweet/toasty.
  • Pull any chestnuts that open early and give the stubborn ones 2–3 more minutes.

Steam for easy peel

  • Transfer immediately to a clean towel or paper bag. Close and rest 5–10 minutes to trap steam. Peel while hot (shell + papery skin).
  • Peel while still hot (outer shell + papery skin).

Serve like a vendor

  • Cone them in paper, and keep them wrapped/warm so the skins don’t re-tighten. Serve warm.
  • Enjoy!

Notes

Street-Vendor Results: Visual Cues

  • Right: shells split wide; nut is golden-tan, tender, slightly dry on the surface, sweet aroma.

Troubleshooting (quick)

  • Exploding chestnuts: cut wasn’t deep enough.
  • Rubbery/mealy: soaked too long; keep it to 60 sec next time.
  • Centers not tender at 20 min: add 2–4 min at 165–175 °C; very large nuts may need 22–24 min total.

Nutrition

Calories: 310kcalCarbohydrates: 68gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 3mgPotassium: 825mgFiber: 8gSugar: 12gVitamin C: 38mgIron: 2mg
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