Castanhas Assadas in the Air FryerRoasted Chestnuts

Castanhas assadas are roasted chestnuts, the smell of Portuguese streets from October to December. Vendors roast them over charcoal in clay-lined drums with coarse salt and sell them by the dozen in paper cones. They peak around São Martinho on 11 November, when families hold a magusto: chestnuts, a fire and a glass of new wine.

The air fryer gives you sweet, floury chestnuts that peel easily. The two things that make the difference are scoring every chestnut so it doesn't burst, and a short soak before cooking so the inside steams instead of drying out.

The recipe

Castanhas Assadas in the Air FryerRoasted Chestnuts

Castanhas assadas in the air fryer: Portuguese roasted chestnuts with coarse salt, scored so they peel easily. The São Martinho snack in 30 minutes.

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Prep10 min

Cook18 min

Total28 min

Serves4

Ingredients

MetricUS

Serves

4

½×1×2×3×

• 500 g fresh chestnuts, shiny and heavy for their size
• 1 tbsp coarse sea salt
• A little olive oil (optional)

Method

1. Rinse the chestnuts and throw away any that are cracked, light or have small holes.
2. Lay each chestnut flat side down and cut a cross or a single long slit through the shell on the rounded side, about 2-3 mm deep, with a small sharp knife.
3. Soak the scored chestnuts in warm water for 10 minutes. Drain, but don't dry them completely.
4. Preheat the air fryer to 200 °C for 3 minutes.
5. Toss the damp chestnuts with half the coarse salt, so it sticks to the shells. Spread them in a single layer in the basket.
6. Air fry at 200 °C for 15-18 minutes, shaking the basket every 5 minutes, until the shells open at the cuts and the flesh is tender when pierced.
7. Tip them into a tea towel, sprinkle with the rest of the salt and wrap them up for 5 minutes. This steam helps the inner skin come away.
8. Peel and eat while warm.

Notes

Clear ticks

Tap ingredients and steps to tick them off. Scaling changes the quantities at the start of each line; check the rest by eye.

Scoring and peeling

A cross cut on the rounded side is traditional and opens like a flower. A single horizontal slit across the belly is quicker and peels just as well. The thin, papery inner skin (the pellicle) is the tricky part: peel while the chestnuts are hot, and wrapping them in a towel straight after cooking really helps.

The salt

Portuguese street vendors roast chestnuts with plenty of coarse salt, which sticks to the shells and seasons your fingers as you peel. It's part of the taste. Use coarse sea salt (sal grosso), such as salt from the Algarve's salt pans. Save fine flor de sal for the table.

São Martinho and the magusto

The magusto is the Portuguese chestnut feast held around São Martinho, with roasted chestnuts, água-pé or jeropiga (sweet drinks made from new wine and grape must) and a bonfire. Read the full story in our guide to São Martinho and Portuguese chestnuts, and find more snacks in our Portuguese air fryer recipes.

From the shop

What you’ll need

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Cosori TurboBlaze 6 Qt Air Fryer

One of Amazon's best-selling air fryers. The 6 Qt basket fits a batch of pastéis de bacalhau or chicken thighs for four, and the ceramic coating is PFAS-free.

Tip: Size is what matters for Portuguese cooking: 5.5–6 Qt feeds 2–4 people in one batch.

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Algarve sea salt

Sea salt from the Algarve salt pans, for coarse-salt roasting batatas a murro and for finishing grilled fish.

Tip: A little goes a long way. Use it for finishing, not boiling water.

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Costa Nova Brisa stoneware bowl

Portuguese stoneware that's microwave- and dishwasher-safe. The right depth for caldo verde or açorda.

Tip: The Brisa range comes in several colours, so you can mix and match.

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