How to Roast Chestnuts in the Oven & Easy Peel Method
Everything you need to know about how to roast chestnuts, how to season and store them - for a quick, easy, and delicious festive treat! These easy-peel roasted chestnuts are nutty, creamy, tender, slightly sweet, and about to become your new favorite Christmas snack!
Place a chestnut, one at a time, on your cutting board, flat-side down. Use a sharp knife (serrated is best, though a sharp paring knife should also work) to carefully score an X (about 1/2-inch big) shaped slit onto the rounded side of the chestnut. Try cutting through the outer shell, but not the nut itself.Continue scoring the remaining chestnuts, then transfer them to a large foil-lined baking sheet or an oven-safe dish.To make them easier to peel, you can soak the nuts in water or even par-boil them in water with oil - check the FAQs for these tips!
Roast Chestnuts in the Oven
Transfer the chestnuts to a baking rack or a baking tray with the flat side down. Bake them in the oven at 425ºF/220ºC. for between 20-25 minutes (or up to 35 minutes for very large chestnuts) until the shell peels back and the flesh inside is tender.The exact time to roast the chestnuts will vary based on their size, so first check on them at 10-20 minutes.
Peel the Chestnuts
Once you've removed the chestnuts from the heat source, place a kitchen towel over the pan and allow them to rest until they’re just cool enough to handle (about 10-15 minutes). This will gently steam them, making them even easier to peel.
In the end, squeeze the nuts in the tea towel to help crack some skins.If the nuts are still very hot, use a kitchen towel while peeling them back from the scored X. Remove the hard outer shell and the papery skin between the shell and the nut.Unfortunately, sometimes you’ll only be able to tell if a chestnut has gone bad after peeling it. If you notice any signs of mold, like gooey flesh, black spots, or mold, discard them.
Storage Instructions
Fridge: Once cooled, store leftovers in an airtight container in the fridge for up to 4 days, but they are best on days 1 and 2. Freezer: Allow the cooked chestnuts to cool and transfer them to a freezer-safe Ziplock bag. Use a straw to suck out as much excess air as possible, seal, and store for up to 3 months. Leave them to thaw in the fridge overnight before reheating.Reheat: reheat roasted peeled chestnuts on the stove over low heat with a bit of butter. Alternatively, microwave them in 30-second increments with a splash of water until warmed through. Large amounts can go back in the oven at 300ºF/150ºC until heated through (10-15 minutes).Be careful not to overcook them when reheating; otherwise, they'll become dry and hard. Always add a little liquid when microwaving, as they can catch on fire if they're too dry.
Video
Notes
Don’t skip the scoring: This is important to avoid them exploding in the oven.
Peel while hot: The longer they’re left to cool, the harder it will be to peel them.
Leave them at room temperature before cooking: Chestnuts become sweeter as they dry/cure, so leaving them at room temperature for 1-2 days before roasting them (and before putting them in the fridge if they're foraged) can lead to better flavor. However, be careful, as you don’t want them to dry out completely.
The yield: 24 oz of chestnuts will yield around 17 oz of peeled chestnuts (1 kg would give 700 g).
Buy more than needed: A few are often rotten and need discarding.
You could also make candied chestnuts: To do so, combine brown sugar, water, and butter (1 tablespoon of both water and butter per ½ cup of sugar) and heat it in a large skillet, stirring until the sugar melts. Then toss in the chestnuts until well coated. Spread them on a baking tray and bake for 10 minutes, flipping halfway.Air Fryer Roasted Chestnuts - Follow the preparation steps as written above while you preheat your air fryer to 375ºF/190ºC. Then place the chestnuts in your air fryer basket (in a single layer) scored-side-up and cook them until the skin pulls back from the nut and is tender inside.
Small chestnuts can take between 4-6 minutes.
Medium chestnuts will take around 10 minutes.
Large chestnuts may take up to 16 minutes.
Check the blog post for more tips, how to select and store fresh chestnuts, serving recommendations, and answers to top FAQs!