Ingredients
16 oz chestnuts
Water (for soaking)
Instructions
- Score the Chestnuts: Place each chestnut flat side down on a cutting board. Using a serrated knife, carefully cut an ‘X’ on the rounded side, slicing through the shell.
- Soak the Chestnuts: Transfer scored chestnuts to a bowl, cover with water, and soak overnight for 10–12 hours, or for 30 minutes in hot water if short on time.
- Roast: Preheat oven to 350°F (175°C). Drain and pat chestnuts dry, then arrange flat side down on a baking sheet with the slits facing up. Roast for 30–35 minutes, until shells curl back and nuts are tender.
- Steam: Transfer hot chestnuts to a damp kitchen towel, wrap them up, and let rest for 10–15 minutes to loosen the skins.
- Peel and Serve: While still warm, peel away the shells and papery skins starting from the ‘X’. Serve immediately or add to recipes.
Notes
Scoring is essential—unscored chestnuts can burst during roasting.
Soaking softens the shells and makes peeling much easier.
Eat them warm for the best texture and flavor.
For a sweet twist, drizzle with melted butter and honey after peeling.
For savory flavor, toss with olive oil, salt, and rosemary.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Snack, Side Dish
- Method: Oven-Roasted
- Cuisine: European
- Diet: Vegan
Nutrition
- Serving Size: 1/4 batch (about 4 oz)
- Calories: 180
- Sugar: 8 g
- Sodium: 5 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
