On a chopping board, place a chestnut with the flat side down and make a slit across the chestnut with a sharp knife. Make sure that the slit goes through the outer shell and the inner brown skin. If you want you can make another slit across so you have a cross. Try not to go through the nut with the knife, as this will make them go hard and dry while roasting. Repeat with remaining chestnuts.

Place the chestnuts in a bowl and cover with boiling water, let sit for 2 minutes. Then drain them and arrange them in a single layer in the air fryer. Cook at 200ºC/400ºF for 10 minutes or until the chestnut meat is soft. Check on them after 6 minutes of cooking.

When done, immediately place the chestnuts on a clean kitchen towel and wrap them up to trap the steam, this will make peeling them so much easier. Let sit for 10 minutes then peel the chestnuts, make sure to remove the inner skin as well.

Melt vegan butter in a pan over medium heat, add the garlic and cook until fragrant but not brown. Then add the parsley, cook while stirring for another 30 seconds then remove from heat.

Place chestnuts on a serving plate and pour the garlic butter on top. Season with salt and pepper and serve while warm.