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Roasted chestnuts with outer shell peeled back.
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5 from 130 votes

Roasted Chestnuts (Easy-Peel Method)

This easy guide on how to roast chestnuts will show you the best way to prepare and roast chestnuts. You'll end up with tender, sweet, nutty, and easy-to-peel roasted chestnuts with just a few simple steps! They make an excellent snack for Christmas that your whole family will love!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Snacks
Cuisine: American, Asian, Chinese, Korean, Portuguese
Servings: 5
Calories: 178kcal

Equipment

Ingredients

  • 1 lb chestnuts See Note 1
  • water for soaking

Instructions

  • Score Chestnuts: Place each chestnut flat-side down. Using a chestnut knife or a small paring knife, score either an 'X' shape or a straight line across the rounded part of the chestnut, ensuring you cut through the shell. Flip it over and score a line across the other side.
    Do not skip this step - This prevents the chestnuts from exploding in the oven. Please be careful and use gloves or a kitchen towel for safe handling. See Note 2.
    1 lb chestnuts
    Chestnuts soaking in water then being scored with a knife.
  • Soak Chestnuts: Place the scored chestnuts in a large bowl and fill it with hot water until the chestnuts are submerged. Let them soak for at least 2 hours on the countertop, up to overnight in the fridge. This softens and loosens the inner skin making them easier to peel. The longer they soak the better.
  • Par-cook the Chestnuts: (Optional but highly recommended for easy peeling) Add the chestnuts to a pot of boiling water and parboil for 4 minutes.
    Alternatively, par-cook the chestnuts in a microwave. First, add them to a heat-safe bowl and add enough water to submerge them. Microwave for 4 to 5 minutes or until you start to see the shell separate ever so slightly. Work in batches if you have a lot of chestnuts.
    Collage of chestnuts boiling in a pot next to photo of chestnuts microwaved in a bowl of water.
  • Roast Chestnuts: Preheat the oven to 425°F. Place the chestnuts in a single layer on a baking sheet, flat-side down. Roast in the oven for 15 to 20 minutes or until the inner nut is soft and tender and the outer shell has peeled back.
    Roasted chestnuts with outer shell peeled back.
  • Peel: Wrap the roasted chestnuts tightly in a kitchen towel to steam until they're cool enough to handle. While still hot, peel off the hard outer shell and inner skin along the scored region. Serve and enjoy!
    Steps to peel chestnuts reveal soft, inner nut.

Notes

  1. Chestnuts - When choosing chestnuts, look for firm, heavy ones with a smooth, shiny shell that's blemish-free. The shells should be tight and completely closed. Avoid the ones that rattle or have any gaps or holes. Give them a squeeze - if they are soft or mushy, they've gone bad. 
  2. Safe handling - To safely score chestnuts, nestle each chestnut in a damp, folded kitchen towel on a flat, hard surface. This prevents them from slipping away and also protects your fingers in case the knife slips. Hold the ends of the chestnut through the kitchen towel and use a sharp pairing knife or chestnut knife to score the chestnut
  3. Storage - Store peeled chestnuts in the fridge in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Calories: 178kcal | Carbohydrates: 40g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 2mg | Potassium: 439mg | Vitamin A: 24IU | Vitamin C: 36mg | Calcium: 17mg | Iron: 1mg