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Oven-roasted chestnuts: scoring and peeling

Score, soak, and oven-roast sweet chestnuts at 200°C (400°F), then peel while warm. This simple fall snack serves 4 and takes about an hour.

Slovak cuisine · Translated from Slovak ·

Oven-roasted chestnuts: scoring and peelingSave on Pinterest

Recipe at a glance

Prep time
30 min
Cook time
25 min
Total time
1 hr
Temperature
200 °C (400 °F)
Servings
4 servings
Difficulty
Easy
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Oven-roasted chestnuts are a simple fall treat that requires neither an open fire nor a special pan. Scoring the shells, soaking them briefly, and wrapping them in a kitchen towel for a few minutes after roasting are the keys to easy peeling.

Use only edible sweet chestnuts, which have a pointed tip with a small tuft and are usually flat on one side. Horse chestnuts are round, have no pointed tip, and are poisonous. Enjoy warm chestnuts on their own or with butter and salt.

Ingredients

4 servings

For serving

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Instructions

Tip: tap a step to mark it as done.

  1. Sort the chestnuts

    Inspect the chestnuts and discard any with holes or moldy spots, or that give when squeezed. Place the remaining chestnuts in a bowl of cold water and discard any that float, as these are often dried out or worm-damaged.

  2. Score the shells

    Using a small, sharp knife, cut an X or a straight slit about 2 cm long into the rounded side of each chestnut. Cut all the way through the shell and slightly into the flesh. Unscored chestnuts may burst in the oven.

  3. Soak

    Cover the scored chestnuts with warm water and soak for 15 minutes. Meanwhile, preheat the oven to 200°C (400°F), using conventional (top and bottom heat).

  4. Roast

    Dry the chestnuts and spread them on a baking sheet in a single layer, cut-side up. Roast for 20–25 minutes, until the cuts open and the flesh is tender when pierced. Larger chestnuts need more time.

  5. Wrap in a kitchen towel

    Wrap the hot chestnuts in a clean kitchen towel and let them rest for 5 minutes. The steam will loosen both the shells and the inner skins.

  6. Peel and serve

    Peel the chestnuts while still warm, removing both the shells and the thin brown skins underneath; they are harder to peel once cool. Serve plain or with a little butter and a pinch of salt.

Tip: When scoring each chestnut, set it flat-side down on a cutting board and hold it steady with your fingers to keep it from rolling and the knife from slipping. Store raw chestnuts in the refrigerator until roasting, as they dry out quickly in warm conditions.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
302 kcal
Protein
3.1 g
Carbohydrates
57 g
of which sugars
0.0 g
Fat
6.9 g
of which saturates
3.1 g
Fiber
10 g
Salt
0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečené gaštany v rúre – narezanie, pečenie a lúpanie

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