How to Roast Chestnuts in The Oven + Tips on Peeling - Foolproof Living (2024)

A Word on Easy Peeling

If you do a quick Google search on how to easily peel chestnuts, you will see a lot of headlines claiming to share the easiest method that will get you perfectly and easily peeled chestnuts.

During the course of three weeks, in preparation for this post, I have tried several of those “easy” peeling methods. I learned one thing and it is that the ease of peeling depends on the type of chestnut you use. Yes, the method of cooking is important and you want to make sure they are fully cooked, but be aware that not every chestnut is created equal.

During my recipe testing, I found that Chinese chestnuts were very hard to peel, especially when it came to the inner skin (the fuzzy part), whereas Italian chestnuts were easier. However, even with the Italian chestnuts, there were some that broke as I was peeling.

It is also important to mention that the size and age of the chestnut play an important role when it comes to peeling. Based on all this, I think the rule of thumb when it comes to peeling is to be patient and keep a paring knife nearby if it gets hard to peel by hand.

Expert Tips

While roasting chestnuts is a pretty straightforward process that doesn’t require much, there are a few things to know. Below are a few tips to help you succeed:

• Do not skip the scoring: I get it is not fun to have to go over every single chestnut and score them one by one. However, if you skip this part, it will likely explode in the oven. It happened to me and it was scary.
• Peel them while they are still hot: As soon as they are cool enough to handle, start peeling them or otherwise it will be very hard to remove them from their shells after they cooled down.
• Get more than you need: If you need a pound of shelled roasted chestnuts, I recommend you purchase a pound and a half. You will likely end up with a pound after you have removed the shells and tossed the ones that have gone bad.
• Toaster Oven: I tested this recipe both in my regular oven and toaster oven. If your toaster oven can go up to 425 degrees Fahrenheit, you can place them in a shallow roasting pan and follow the recipe as written.
• Soaking Time: Some people let the chestnuts soak overnight. During my testing, I tried both ways and found no difference in the end product. I also tried the method where you soak it in a bowl of hot water. But again, the end product was no different.

What does a roasted chestnut look like?

When roasted, the outer shell of the chestnut will burst open and reveal the golden-brown flesh on the inside.

Do you have to boil chestnuts before roasting?

It is not necessary to boil chestnuts before roasting. However, I do recommend soaking them for an hour.

How do you score chestnuts?

Place chestnut flat on a cutting board with the round side facing up. Hold it firmly in between your fingers and cut horizontally across the rounded side using a sharp paring knife, a sharp serrated knife, or a chestnut knife, if you have one.

How long do you roast chestnuts and at what temperature?

I recommend roasting chestnuts for about 25-35 minutes at 425 degrees F. You can tell that they are done when the outer shells burst open revealing the golden flesh on the inside.

How long will cooked chestnuts keep?

As long as they are stored in an airtight container in the refrigerator, roasted chestnuts will keep fresh for up to 4 days.

Can you eat a raw chestnut?

Yes, you can. However, according to this article on WebMD, they contain tannic acid which may result in stomach irritation, nausea, or liver damage in some people.

What do roasted chestnuts taste like?

Roasted chestnuts have a slightly sweet, earthy, and nutty flavor with a buttery soft texture. Some people even find the flavor similar to a cooked sweet potato.

Where can I buy chestnuts?

Store raw chestnuts, still in their shells, in a cool and dry place for about a week. If you want to store them longer, place them in a plastic bag and keep them in the fridge for up to a month.

How To Eat Roasted Chestnuts?

You can eat a roasted chestnut by itself or use it in recipes like chestnut soup, chestnut puree, or even stuffing.

5 from 14 votes

• ▢ 1 lbs Chestnuts preferably Italian (or European) or chestnuts from Michigan
• ▢ Water

• Place chestnuts in a colander and rinse under cold running water. Drain.

• Place the flat side of the chestnut down on a cutting board. The rounded side, (aka the belly side) should be facing up. Hold the chestnut firmly and cut horizontally across the rounded side using a sharp paring knife or a chestnut knife, if you have. Then turn the chestnut 90 degrees and make a second cut forming an X. As you are cutting, do your best not to score the inner skin. Continue with the rest of the chestnuts.

• Transfer the now-cut chestnuts into a bowl. Cover it with cold tap water and let them sit for an hour.

• Preheat it to 425 degrees. Drain chestnuts (no need to dry) and place them on a baking sheet pan in a single layer. Roast for 25-30 minutes*1 keeping a close eye on it and turning a few times if necessary. They should be fully roasted when the skins have pulled back/opened and the flesh inside has softened.

• Remove from the oven and place the now-roasted chestnuts in a kitchen cloth. Collect the edges of the cloth in the middle and turn it into a small pouch. Let them steam in the “pouch” for 10-15 minutes. Alternatively, you can use a paper bag. Simply place the hot roasted chestnuts in it, roll the bag trapping the steam inside and let it steam for 10-15 minutes.

• Being careful not to burn yourself, gently squeeze chestnuts using the kitchen cloth or the paper bag as a shield to help remove the skins. You should hear the crackling sound of the roasted skins as you do so.

• To peel, transfer the roasted chestnuts onto a platter and remove the outer shell of the chestnuts when they are still hot by gently pulling back on the scored “X”, peeling away the papery skin and exposing the yellow flesh inside. If you are unable to remove the fuzzy inner skin by hand, use a small sharp knife to peel it, being careful not to pierce the yellow nut inside.*2 Discard the bad chestnuts that are spoiled inside.

• Enjoy roasted chestnuts on their own or use it with your favorite herbs or seasoning.

• Roasting time *1: While I listed the roasting time as 25-30 minutes, I recommend that you keep an eye on the chestnuts after the 20-minute mark. In my experiments, some chestnuts were fully opened while the others were not, even after the full 30 minutes of roasting. So, it is a good idea to remove the ones that are fully opened and let the rest bake for a little longer, if necessary.
• A word on peeling *2: During the course of three weeks, in preparation for this post, I have tried several of the “easy” peeling methods I found in various websites and books. I learned one thing and it is that the ease of peeling depends on the type of chestnut you use. Yes, the method of cooking is important and you want to make sure they are fully cooked, but be aware that not every chestnut is created equal.
  During my recipe testing, I found that Chinese chestnuts were very hard to peel, especially when it came to the inner skin (the fuzzy part), whereas Italian chestnuts were easier. However, even with the Italian chestnuts, there were some that broke as I was peeling.
  It is also important to mention that the size and age of the chestnut play an important role when it comes to peeling. Based on all this, I think the rule of thumb when it comes to peeling is to be patient and keep a paring knife nearby if it gets hard to peel by hand.
• Store: Place roasted chestnuts in an airtight container and store in the fridge for up to 4 days.
• Freeze: Place peeled chestnuts in a freezer bag, get the air out as much as you can, tightly seal, and freeze for up to 3 months.
• Thaw: Remove from the freezer and defrost in the fridge overnight.