Oven Roasted Chestnuts (Print Version)
Quick guide to bake chestnuts and peel them without trouble.
# Ingredients:
→ Main
01 -
1 pound European or Italian chestnuts (if possible)
02 -
Enough water to soak
# Steps:
01 -
Drain the chestnuts after rinsing them under cool running water.
02 -
Using a sharp knife, slice an X into the curved side of each chestnut. Try not to nick the inner parts.
03 -
Immerse the scored chestnuts completely in cold water and leave them for about an hour.
04 -
Turn your oven to 425°F. After draining the chestnuts, arrange them on a baking tray and bake for 25–30 minutes. Flip them a couple of times while baking.
05 -
As soon as they come out of the oven, bundle the chestnuts in a cloth or drop them into a paper bag. Let them sit closed for 10–15 minutes.
06 -
When they're still hot, take off both the outer shell and the inner skin by pulling from the X cut. Use a small knife for stubborn areas.
# Helpful Notes:
01 -
Italian chestnuts are the easiest to work with when peeling.
02 -
Start checking on them after about 20 minutes of roasting.
03 -
Keep a small knife close by to help with tricky skins.