Perfect Chestnuts Without the Fuss: How to Cook Them in the Oven, in a Pan, and in an Air Fryer

Just a few chestnuts on the heat are enough to instantly change the atmosphere in the kitchen. If you love enjoying them hot, tender, and freshly cooked, you can choose between the oven, a pan, and an air fryer depending on the time and tools you have available. Three different methods, all worth knowing, to bring one of fall’s most recognizable flavors to the table without making life complicated.

Pan-roasted chestnuts are crispy on the outside and tender inside, thanks to cooking them with a lid, which traps the steam while the surface toasts. After a brief soak in cold water, all you need to do is arrange them in a single layer and shake the pan from time to time. Enjoy them while they’re still hot: they’re perfect for a casual evening, a snack with friends, or in front of the fireplace.

Oven-roasted chestnuts are a simple way to enjoy this fall fruit naturally, nicely toasted and still hot. The key step is soaking them before cooking, which helps make the shell easier to remove once they come out of the oven. Then all you need is a baking sheet, the oven, and a little patience: the result is perfect for sharing on colder evenings, perhaps with a glass of red wine.

Air fryer chestnuts are a practical way to enjoy hot chestnuts in little time. Soaking helps you spot any damaged ones and moisten the shell, while the ventilated cooking makes peeling easier. All you need to do is score them, arrange them in the basket without overlapping, and cook them until the cut opens up nicely: this way you can serve them right away, still hot and fragrant.