Oven Roasted Chestnuts (Easy to Peel)

Fresh chestnuts scored with kitchen scissors, soaked in hot water, and oven-roasted before being wrapped in a kitchen towel and peeled while warm.

Recipe Developer-Estefania

Prep Time 10

Cook Time 30

Total Time 1 10

Using kitchen scissors, carefully make a long slit across the rounded shell of each chestnut, as demonstrated in the video. Repeat with all the 400 g fresh chestnuts.
Place the scored chestnuts in a heatproof bowl. Add enough hot water to cover them and soak for 30 minutes.
Toward the end of the soaking time, preheat the convection/fan oven to 180 °C. Line a baking sheet with parchment paper.
Drain the chestnuts and pat them dry with paper towels. Spread them on the prepared baking sheet in a single layer, with the cuts facing upward.
Roast for 30 minutes, until the shells have opened along the cuts and the chestnuts inside are tender.
Transfer the roasted chestnuts to a clean kitchen towel. Gather the towel around them and gently squeeze the wrapped chestnuts to help loosen the shells.
Once cool enough to handle but still warm, remove the outer shells and the thin inner skins. Serve warm.

Scoring technique: The video demonstrates a long slit made with scissors, rather than an X-shaped cut.

Peeling: Remove both the hard shell and the papery skin underneath.