Air Frying chestnuts is the perfect alternative to roasting them in the oven. In fact, they only need 1 ingredient and 15 minutes cooking time! Air fryer chestnuts have a buttery sweet potato-esque flavour, just like oven roasted, meaning I can never stop at one. Add them to any Thanksgiving and Christmas recipe that calls for cooked chestnuts.
Time to pop on some Michael Bublé!
I love roasting chestnuts at home, it just feels seasonal and a little bit magical! Over the years, I’ve switched from the oven to the air fryer because… it’s faster (often just 15 minutes) and still gives that wonderfully nutty, warm, slightly sweet flavour.
If you’ve ever worried about chestnuts exploding, drying out, or being tricky to peel – I’ve been there too. That’s why I’ve honed this recipe so it’s simple, reliable and festive enough to include in your holiday or winter snack repertoire. I’ve trialled and adapted the oven method from BBC Good Food .
You can use air fryer chestnuts in any dish that calls for cooked chestnuts in both sweet and savoury dishes, like this vegetarian French chestnut soup .
Ingredients notes
Quite possibly the simplest ingredients list!
Fresh chestnuts
The chestnut season runs from October through to December . In the UK, you can find chestnuts in supermarkets and in markets. The chestnuts I have used are from a chestnut tree from my Auntie’s garden in Southeast England.
Here is what to look out for when selecting the best chestnuts:
- choose chestnuts that feel heavy for their size
- they should feel firm
- they will have shiny shells that are dark brown with tanned edges
- there should not be any holes
- the chestnuts shouldn’t rattle when you shake them, if they do, it is likely they are rotten inside
- use chestnuts at their freshest with the longest use by date
- when soaking the chestnuts, the ones that float are rotten. Discard these.
How to prepare chestnuts & tips
Soak chestnuts in warm to hot water for around 10 minutes. Soaking first softens the shells and makes easier to score. Drain the water and dry each thoroughly.
Using a small sharp knife, score a large “X” on the rounded side. Cut through the tough outer shell and inner fuzzy skin but avoid the flesh. Chestnuts can explode if not scored deeply enough as the steam has nowhere to escape.
You can either use a chopping board or score whilst holding the chestnut in your hands. If using a chopping board, place the chestnut flat side down and hold it firmly between your finger and thumb. With the knife, press down firmly to make a small score. Turn the chestnut and repeat to make an “X”.
I like to use cut resistant gloves, but it becomes harder to get a good grip!
Soak chestnuts
Score with an X
Add a splash of water to the air fryer basket. Air fryers can dry out nuts if there’s no humidity — that’s why a splash of water and pre-soak helps. Also make sure you’re roasting at moderate temperature so insides cook before exterior over-dries. This is to prevent the chestnuts drying out and being crumbly.
Place the chestnuts in the air fryer basket and air fry. Try to add similar sized chestnuts as they all cook at different times.
- For small chestnuts – 4-5 minutes
- For medium chestnuts – 6-7 minutes
- For large chestnuts, you may need up to 15 minutes
(These timings are given for fresh chestnuts which were picked from an English chestnut tree and cooked within 3 days of picking).
Place similar sized chestnuts in the air fryer
Air fry until the shells are peeling away and the flesh is exposed. Keep check on the chestnuts as every batch of chestnuts and indeed different air fryers produce different results. Do not leave the air fryer unattended. Check to see if done by peeling one of the chestnuts. If it peels easily, they are done.
To make the peeling process extra easy, immediately place the chestnuts in a towel and wrap for a minute or two. This is to trap steam that will make peeling easier. You can then begin peeling.
Peel away the outer layer and inner skin. Ideally, you want to peel chestnuts whilst they are still warm but cool enough to handle. You will know that the chestnuts are fully cooked when the outer shell begins to peel away and exposes the golden flesh.
To peel, start by peeling back the outer shell and then the inner fuzzy skin. The inner skin may be a little more difficult to remove but you can use a knife to help things along.
Alternatively, cut the chestnuts down the middle and scoop out the soft cooked filling. This is a good trick if you will eventually be pureeing or using in a recipe.
Chestnuts are difficult to peel once cold as the skin sticks! If they do cool down, it is best to pop them back into the air fryer to warm up.
They are now ready to eat or use in your recipes. I love this Chestnut Hummus for festive dinner parties.
Storage
How to store fresh chestnuts:
Fresh chestnuts have a high water content so are quicker to perish. They are best stored unwashed in the fridge in a container until ready to cook. They should stay fresh for around 2 weeks.
How to store cooked chestnuts :
Cooked chestnuts will keep for around 3-4 days in the fridge, stored in an airtight container
Freeze cooked chestnuts:
I have successfully frozen chestnuts for 3 months. I placed them in a freezer bag and squeezed out as much air as possible before sealing. To thaw, allow to defrost at room temperature or in the fridge overnight.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Air Fryer Chestnuts
Equipment
- 1 Air fryer
Ingredients
- 20 chestnuts raw
Instructions
- In a big bowl add hot water and chestnuts. 20 chestnuts
- Leave it aside for 15 minutes.
- Remove from the bowl, pat dry using a clean kitchen towel.
- Make a cross using a sharp knife.
- Preheat the air fryer on 202C for 5 minutes.
- Carefully add the scored chestnuts in the air fryer basket.
- Set the timer for 5 minutes on 202C.
- Keep checking every minute.
- Air fry until the shells are peeling away and the flesh is exposed. Check to see if done by peeling one of the chestnuts. If it peels easily, they are done.
- Quickly place them in the clean kitchen towel, and wrap for a few minutes.
- Peel away the outer layer and inner skin whilst the chestnuts are still warm. They are now ready to eat or use in your recipes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Chestnuts
Equipment
- 1 Air fryer
Ingredients
- 20 chestnuts raw
Instructions
- In a big bowl add hot water and chestnuts. 20 chestnuts
- Leave it aside for 15 minutes.
- Remove from the bowl, pat dry using a clean kitchen towel.
- Make a cross using a sharp knife.
- Preheat the air fryer on 202C for 5 minutes.
- Carefully add the scored chestnuts in the air fryer basket.
- Set the timer for 5 minutes on 202C.
- Keep checking every minute.
- Air fry until the shells are peeling away and the flesh is exposed. Check to see if done by peeling one of the chestnuts. If it peels easily, they are done.
- Quickly place them in the clean kitchen towel, and wrap for a few minutes.
- Peel away the outer layer and inner skin whilst the chestnuts are still warm. They are now ready to eat or use in your recipes.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This luxurious saffron cream sauce recipe is perfect for creamy saffron pasta but versatile enough to pair with a variety of dishes! Cream is infused with a large pinch of saffron then cooked with butter and garlic to make a creamy sauce in less than 15 minutes. Perfect for special occasions and festive gourmet recipes.
Saffron is a spice that I’m pretty well accustomed to. It is used regularly in Indian dessert recipes. I also love it in saffron milk which is so comforting!
Recently, I’ve got more into using it in savoury dishes too like this Vegetable Paella . I first tried Saffron Cream Sauce in a pasta dish at a restaurant in Zurich, Switzerland and it’s been on my radar to make a separate recipe post for the sauce.
This creamy saffron sauce is luxurious and flavourful made by infusing cream with saffron threads, resulting in a rich golden hue and a distinctive taste.
Think of it as a saffron white sauce, similar to a bechamel but thinner, and use it to enhance the flavour of so many dishes – pasta, seafood and vegetables. Saffron is the most expensive spice, making this sauce a great option for special occasions or fancy dinner parties. Ooh la la!
Creamy Saffron Sauce Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Cream – I’ve used single cream as I do not want the sauce too thick but you can use double cream (heavy cream or heavy whipping cream for US readers). I recommend single cream if using for a pasta or double cream if serving alongside veggies, fish or meat as you will get a much thicker sauce.
Saffron – you’ll need a generous pinch of saffron threads for this recipe. Sometimes I also crush the saffron to extract more flavour and colour meaning I use less – a little saffron goes a long way.
Garlic – you’ll need fresh minced garlic to add more complex flavour. You just need a little bit so to not overpower the taste of saffron. Think subtle, rather than punchy.
Butter – I’ve used unsalted butter which helps thicken the sauce and give a smooth consistency.
Salt and black pepper to taste – cracked black pepper is best I’ve found.
Optional additions:
- Parmesan cheese – I find the sauce is rich without any cheese but you can grate some vegetarian cheese in at the end if you wish.
- Lemon zest – to add fresh flavour to cut through the cream and make a lemon saffron sauce
- Diced shallots – you may want to add shallot along with the garlic to add extra flavour
- Tomatoes – toss through halved cherry tomatoes with the garlic to make tomato saffron sauce
Make it vegan
You can easily make this recipe vegan with some simple substitutions.
Use olive oil or vegan butter in place of the vegan butter and plant based cream in place of the dairy cream.
How to make Butter Saffron Cream Sauce
In a small bowl, add the saffron strands and pour over hot water and allow to steep for a couple of minutes. I’ve found that soaking the saffron in water rather than later in the cream gives the best results. You get plenty of colour and flavour without needing too much.
Heat butter in a sauté pan or saucepan on medium heat and add the minced garlic. Saute for a minute until the garlic just begins to turn gold. Don’t let it over cook or burn.
Steep saffron in water for a few minutes
Heat butter and sauté garlic
Add the steeped saffron
Mix to make an emulsion
Add in the saffron water and mix. Pour in the cream and whisk well to create an emulsion – you don’t want the sauce to curdle. Allow it to come to a gentle boil.
Reduce to a simmer on low heat and cook for 1-2 minutes. Ensure the cream is not sticking to the bottom of the pan. You want the consistency to just coat the back of a spoon. The sauce will also thicken further as it cools so bare that in mind.
Switch off the heat and season with salt and pepper to your taste.
Use in a variety of delicious recipes or store once cooled.
Add the cream
Season
Other Saffron Recipes
Carrot Ginger Coconut Soup with Saffron Vinaigrette
Saffron and Pistachio Shortbread
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Saffron Cream Sauce
Equipment
- 1 Saucepan
Ingredients
- 300 ml cream
- ½ teaspoon saffron
- 1 tablespoon garlic minced
- 2 tablespoon butter or oil
- salt
- black pepper ground
Instructions
- In a small bowl, add the saffron strands and pour over hot water and allow to steep for a couple of minutes.
- Heat butter in a saute pan or saucepan on medium heat and add the minced garlic. Saute for a minute until the garlic just begins to turn gold.
- Add in the saffron water and mix to create an emulsion. Pour in the cream and allow to come to a gentle boil.
- Reduce to a simmer on low heat and cook for 1-2 minutes. Ensure the cream is not sticking to the bottom of the pan.
- Switch off the heat and season with salt and pepper.
- Use in a variety of delicious recipes!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
