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How to Roast and Peel Chestnuts
4.9 from 261 votes

How to Roast and Peel Chestnuts

This method for roasting and peeling chestnuts involves scoring the shells, briefly simmering, then roasting in the oven to loosen the skins. The chestnuts finish covered with a towel to steam, which helps separate the shell and inner skin, yielding sweet, tender roasted chestnuts. The preparation focuses on making the notoriously tricky peeling process easier.

Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 222 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 pound chestnut raw, in shell
  • sharp knife, pot and strainer, large bowl

Instructions

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  1. Preheat your oven to 425 degrees F. To prepare your chestnuts, grasp them firmly between your thumb and index finger and carefully make a long slice across the rounded top of the chestnut with a sharp serrated bread knife. Careful, the shell is slippery. You should be able to slice it in one motion. If you have trouble cutting through, use gentle sawing motions, don't force the blade down or you run the risk of cutting your hand.
  2. Be sure to cut all the way through the shell.
  3. Once all of your chestnuts have been cut, place them into a small saucepan and cover with water. Bring to a simmer.
  4. Once the water begins to simmer, remove the chestnuts from the water using a mesh strainer or slotted spoon and transfer them to a baking sheet.
  5. Roast for 15 minutes, or until the shells begin to peel back where you cut into them.
  6. Remove the chestnuts from the oven. Place them into a bowl and cover with a towel for 15 minutes. Allowing them to steam a bit will make them easier to peel.
  7. Once the 15 minutes have passed, simply pull on the shell and slip the chestnut out. Some will be easier to peel than others. Both the outer shell and the tough brown skin around the chestnuts should be peeled off. If you run into any nuts that seem gooey or disintegrated inside, it means that they have spoiled. Chestnuts tend to have a short shelf life, spoiled nuts should be tossed.
  8. Voila! You now have freshly roasted and peeled chestnuts. They're not the easiest things to peel, but these tender, sweet and fragrant nuts are a welcome treat during the winter months.

Notes

  • Use a serrated bread knife to slice the chestnuts' shell carefully and fully for easier peeling.
  • Simmer chestnuts before roasting to soften the shells and skins.
  • Cover roasted chestnuts with a towel afterward to steam and loosen the peel further.
  • Work carefully when scoring to prevent slipping and injury.

Nutrition Information

Calories 222kcal (11%) Carbohydrates 50g (17%) Protein 1g (2%) Fat 1g (2%) Sodium 2mg (0%) Potassium 548mg (12%) Vitamin A 30IU (1%) Vitamin C 45.6mg (51%) Calcium 22mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 222

% Daily Value*

Calories 222kcal 11%
Carbohydrates 50g 17%
Protein 1g 2%
Fat 1g 2%
Sodium 2mg 0%
Potassium 548mg 12%
Vitamin A 30IU 1%
Vitamin C 45.6mg 51%
Calcium 22mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.