Easy Oven Roasted Chestnuts

I make these Easy Oven Roasted Chestnuts whenever I want a warm, cozy snack that feels nostalgic and comforting. Roasting chestnuts in the oven brings out their naturally sweet, nutty flavor while creating a tender interior and slightly crisp shell.

Why You’ll Love This Recipe

I love how simple and traditional this recipe is. With just fresh chestnuts and a hot oven, I create a snack that feels festive and special. The roasting process fills my kitchen with a rich, toasty aroma, and I enjoy peeling them while they’re still warm. It’s a wholesome treat that requires very little preparation but delivers big flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh chestnuts
water
salt (optional)

Directions

I start by preheating the oven to 425°F (220°C).

Using a sharp knife, I carefully score an “X” on the flat side of each chestnut. I make sure to cut through the shell to prevent them from bursting while roasting.

I place the scored chestnuts in a bowl of warm water and let them soak for about 10 minutes. This step helps steam the inside slightly and makes peeling easier.

After soaking, I drain them and arrange the chestnuts in a single layer on a baking sheet, cut side up.

I roast them in the oven for about 20–25 minutes, until the shells curl back at the scored edges and the insides are tender.

I remove them from the oven and cover them loosely with a clean kitchen towel for a few minutes to help loosen the shells.

While still warm, I peel away the outer shell and the thin inner skin. I sprinkle a little salt if I want extra flavor and serve immediately.

Servings and timing

I usually prepare about 4 servings from 1 pound of chestnuts.

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 35 minutes

Variations

I sometimes toss the chestnuts with melted butter and a pinch of sea salt after peeling. When I want a sweeter touch, I sprinkle them lightly with cinnamon sugar. I also enjoy adding a small drizzle of honey for a subtle glaze.

storage/reheating

I store peeled chestnuts in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a 350°F (175°C) oven for about 5–10 minutes until heated through. I avoid microwaving if possible, since it can make them rubbery.

FAQs

Why do I need to score the chestnuts?

I score them to prevent pressure from building up inside during roasting, which helps avoid bursting and makes peeling easier.

How do I know when they’re done?

I look for the shells to curl back at the cut marks and check that the inside is tender when pierced.

Can I roast chestnuts without soaking them?

I can skip soaking, but I find soaking helps soften the shells and makes peeling easier after roasting.

What if some chestnuts are hard to peel?

If they cool down too much, the skins can stick. I rewarm them briefly in the oven and peel them while still warm.

Can I freeze roasted chestnuts?

Yes, I freeze peeled chestnuts in an airtight container for up to 2 months and thaw them before reheating.

Conclusion

I return to these Easy Oven Roasted Chestnuts whenever I want a simple, seasonal treat. The warm, nutty flavor and tender texture make them a timeless snack that I enjoy preparing and sharing during cooler months.

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