How to Roast Chestnuts in the Oven at Home

Pick fresh chestnuts, checking for bright, shiny shells without cracks or mold.

Wash the chestnuts before scoring them.

Score the chestnuts by placing the flat side down on a cutting board and making a slit in the shell, careful not to pierce the flesh.

Use a sharp curved paring knife or a chestnut scoring tool to score the chestnuts. Make an 'X' or a line across the middle for easier peeling.

Place the scored chestnuts cut side up on a baking sheet without parchment.

Roast the chestnuts in the oven at 425°F for about 15 to 25 minutes, checking for a golden color and a sweet nutty smell as indicators of doneness.

Let the chestnuts cool slightly before peeling them, ideally while they are still warm to make peeling easier.

Peel the chestnuts, removing the shell and the thin papery covering underneath. Use a towel to protect your hands if necessary.

Discard any chestnuts that have a bad smell or visible mold after cooking.

Serve the roasted chestnuts immediately, optionally with melted butter and salt for dipping.

Equipment Needed

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