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Home » Holiday Recipes » How To Roast And Peel Chestnuts

How To Roast And Peel Chestnuts

Nov 26, 2022 · by Valentina · 34 Comments

This post may contain affiliate links.

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Roasting and peeling chestnuts is easier than you might think and the process is fun and festive. You can roast chestnuts in the oven, and they make for a hearty and delicious snack, or you can use them in all sorts of tasty recipes.Wooden bowl with peeled and roasted chestnuts, surrounded by the shells.
 
"Chestnuts roasting on an open fire,
Jack Frost nipping on your nose,
Yuletide carols being sung by a choir,
And folks dressed up like Eskimos."

While roasting them on an open fire would be lovely, it's easy and fun to learn how to roast chestnuts in the oven.

First, what are chestnuts?


  • Chestnuts are a group of eight or nine species of deciduous trees and shrubs. Oak trees are in the same family, which is why the nuts look similar to acorns.
  • The trees are native to temperate areas of the Northern Hemisphere.
  • Chestnuts are considered to be an ancient nut, and are said to be one of the first foods consumed by humankind.
  • Uncooked, chestnuts are covered in a hard shell and are about the size of a walnut in its shell.
  • In stores — mostly during the holiday season — you can find chestnuts steamed and jarred, or puréed and canned, and shelled and roasted in the refrigerated, produce section of most markets.
  • You can also buy chestnut flour which does not rise, but is delicious in various baked goods, like these Chestnut Chocolate Chip Cookies.
  • Chestnuts are one of the lowest fat nuts, with less than 2% fat!

What do chestnuts taste like?


  • Fresh chestnuts are different from most nuts in that they are unexpectedly soft and slightly chewy. Some people think the texture is similar to a baked potato.
  • When chestnuts are cooked, their flavor is rich, buttery, subtly sweet and earthy.
  • Their texture and flavor makes them delicious in both sweet and savory recipes.
Several scored chestnuts with a chestnut knife on a cutting board.

How to Roast Chestnuts


- Preheat the oven to 400°F.

- Use a chestnut knife (or sharp paring knife) to make a large X through the shell and inner skin on the flat side of the chestnuts. This is called scoring.Close up of a chestnut with a chestnut knife scoring it by making an X.

- Place them on a baking sheet as you go.Several scored chestnuts on a sheet pan ready to be roasted.

- Roast them in the preheated oven until all of the skins peel back, away from the chestnut. This will take about 25 minutes, and there will always be a few that don’t cooperate.Sheet pan filled with roasted chestnuts with the skins and shells peeling back.

- Remove them from the oven and cover them with a kitchen towel for about 5 minutes before peeling. (They must still be warm to peel them.)A few roasted chestnuts peeking out from under a red kitchen towel.

How to Peel Chestnuts


- Use your hands to peel the shell and skin off each nut, away from the X. (If the inner skin doesn’t come off with the shell, use the tip of your knife to help work it off the nut.) If some of the nuts become too cool before you’re able to peel them, simply pop them back in oven for a couple of minutes to loosen the skins again.Several roasted chestnuts on a sheet pan and one with skin and shell almost all the way off.

How to Use Oven Roasted Chestnuts


In addition to being fabulous to munch on as they are, roasted chestnuts can be used in all sorts of both sweet and savory recipes. You make soups, stews, stuffings, cakes, cookies, and then some.

Sheet pan filled with roasted and peeled chestnuts and their skins and shells.

Tips for Roasting Chestnuts


  • I've had my Italian chestnut knife for over ten years, and though it doesn't get used but a few times a year, I love having it in my knife drawer. Ideally, you will use one for your chestnuts, but if you don't have one, a sharp paring knife works too.
  • Chestnuts have an outer shell and inner skin. When you’re scoring them with the knife, the idea is to cut through these -- not the nut itself. If you do cut into the actual nut a bit, that’s okay!
  • Many people find they're even easier to peel if they're soaked in hot water for a minute or so, and patted dry, before they're roasted.
  • They must still be warm when you peel them. The cooler they become, the harder they'll be to peel.

Several roasted and peeled chestnuts on a sheet pan.

How long will they keep?


  • Before they're roasted, chestnuts should be refrigerated. Unlike most nuts, they do not have a high oil content so they can go bad quickly if left out.
  • To eat them on their own, roasted chestnuts are at their best right after they're roasted. If you're planning to use them in recipes, they can be stored in the refrigerator for a few days.
Wooden bowl with peeled and roasted chestnuts, surrounded by the shells.

*PLEASE NOTE* Chestnuts must be cooked before you eat or use them in chestnut recipes. According to WebMD and many other sources, raw chestnuts are are not safe for everyone to eat. They contain tannic acid, which in some people causes stomach irritation, nausea, or liver damage if you have liver disease or experience a lot of kidney problems.

Once you know how to roast and peel chestnuts, they're the perfect winter afternoon, weekend cooking project.

And it will lead you to many wonderful chestnut-filled dishes!

Recipes with Chestnuts

  • Chestnut Butter
  • Chocolate Chestnut Cake
  • Chocolate Chip Chestnut Cookies
  • Braised Chestnuts and Pearl Onions
  • Cream of Chestnut Potato Soup

Enjoy!

Several roasted chestnuts on a sheet pan and one with skin and shell almost all the way off.

How To Roast And Peel Chestnuts

Valentina K. Wein
Roasting and peeling chestnuts is easier than you might think and the process is fun, festive and will make your whole house smell like the holidays! Once roasted, they make for a hearty and delicious snack, or you can use them in all sorts of tasty recipes.
5 from 2 votes
Print
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Snack, Ingredient
Cuisine Italian
Servings 6 servings
Calories 148 kcal

Equipment

  • chestnut knife
  • sheet pan

Ingredients
  

  • 1 pound whole, raw chestnuts

Instructions
 

  • Set oven and prepare nuts. Preheat the oven to 400°F. Use a chestnut knife (or sharp paring knife) to make a large X through the shell and inner skin on the flat side of the chestnuts.  Place them on a baking sheet as you go.
  • Roast. Roast them in the preheated 400°F oven until all of the skins have peeled back, away from the chestnut, about 25 minutes. (There will always be a few that don’t cooperate.)
    Remove them from the oven and cover them with a kitchen towel for about 5 minutes before peeling. (They must still be warm to peel them.)
  • Peel. Use your hands to peel the shell and skin off each nut, away from the X. (If the inner skin doesn’t come off with the shell, use the tip of your knife to help work it off the nut.) If some of the nuts become too cool before you’re able to peel them, simply pop them back in oven for a couple of minutes to loosen the skins again.

NOTES

Calorie count is only an estimate.

NUTRITION

Calories: 148kcal
Keywords healthy winter snacks, roasting nuts
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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Reader Interactions

Comments

  1. Jennifer

    December 07, 2011 at 5:33 pm

    After seeing your easy directions, I'm ready to give these a try (I've been eyeing them at the grocery store for weeks!). But I've never eaten roasted chestnuts, are they similar in taste to almonds or cashews? Are they sweet? I'm wondering how many I should buy per person and whether or not you think kids would like them too.

    Thanks for the great directions, I'm going to buy and roast some whether or not the kiddos like them, I'm sure I'll like them : )!

    Reply
    • valentina

      December 07, 2011 at 6:29 pm

      Hi, Jennifer! Oh, I'm so happy you're going to give these a go! It'll be fun! They are different from most nuts in that they are unexpectedly soft and slightly chewy. They are mildly sweet and have an earthy, nutty flavor. Happy holiday season!

      Reply
  2. Christina's Cucina

    December 20, 2019 at 5:18 pm

    My mother LOVES roasted chestnuts, but they're not the top of my list. However, I did discover that I like them as is! When I was in England in October, I tasted them fresh and really liked them! What can I say? I have strange taste buds! haha!

    Reply
    • valentina

      December 21, 2019 at 6:39 pm

      That's awesome, Christina. Ha! As long as there's no cilantro. 😉 xo ~Valentina

      Reply
  3. Marissa

    December 20, 2019 at 5:20 pm

    I'm so excited to try your method, Valentina! We love chestnuts, but have had mixed results peeling them ourselves and typically buy them in jars already peeled **ahem**. I'd much rather do it your way!

    Reply
    • valentina

      December 21, 2019 at 6:39 pm

      Thanks, Marissa. I hope this method works for you. Happy Holidays! 🙂 ~Valentina

      Reply
  4. angiesrecipes

    December 20, 2019 at 7:26 pm

    They are my favourite fall treat!

    Reply
    • valentina

      December 21, 2019 at 6:40 pm

      Yay! 🙂

      Reply
  5. Kelly | Foodtasia

    December 20, 2019 at 11:34 pm

    What great information on roasting chestnuts! I've known about them since forever but we've never tried it. A fun project for the family!

    Reply
    • valentina

      December 21, 2019 at 6:51 pm

      I hope you love doing this, Kelly. It's fun, smells delicious and they're so tasty! 🙂 ~Valentina

      Reply
  6. David Scott Allen

    December 21, 2019 at 7:26 am

    This kind of tutorial is always so useful! I, now wondering where I will be able to find chestnuts in Arizona!

    Reply
    • valentina

      December 21, 2019 at 6:55 pm

      What about Whole Foods? Is there one in Tucson? Here's hoping. Thanks for checking out my tutorial. 🙂 ~Valentina

      Reply
  7. Ron

    December 21, 2019 at 9:08 am

    You know just today we were at a Christmas market and the first thing I went for was the roasted chestnuts. And yes, they still serve them here in a paper cone and they make Christmas, Christmas for me. Well, that and smell and taste of burnt almonds...
    Have a great Holiday Season.

    Reply
    • valentina

      December 21, 2019 at 6:56 pm

      Yes!! I love it. Especially in the newspaper "cones!" Thanks for sharing, Ron. Enjoy the season. 🙂 ~Valentina

      Reply
  8. David @ Spiced

    December 23, 2019 at 4:36 am

    We roasted chestnuts several years ago in the fireplace, and it was a fun activity. I agree that chestnuts taste like a baked potato. I didn't realize that before we embarked on that activity, so I was quite surprised at the flavor/texture. Either way, it was a fun holiday project! Great guide here, Valentina!

    Reply
    • valentina

      December 23, 2019 at 4:57 pm

      Thanks, David. Love that you roasted them in your fireplace. So awesome! 🙂 ~Valentina

      Reply
  9. Liz

    November 01, 2021 at 4:55 pm

    Ooh, if I could have my sisters over for the holidays, it would be fun to roast some chestnuts! Not sure I could sell them to the hubby and kids---but I did make a Dorie Greenspan cake with chestnut filling. I think it's buried deep in my blog....going to see if I can find it!! Thanks for all your tips 🙂

    Reply
    • valentina

      November 02, 2021 at 11:11 pm

      Hi Liz. I really like Dori Greenspan's recipes -- I will have to look for that on your site too. 🙂 I hope you can spend the holidays with your sisters, and roast chestnuts, of course. ~Valentina

      Reply
  10. Jeff the Chef @ Make It Like a Man!

    November 01, 2021 at 8:51 pm

    What a great post! I agree with you about the texture seeming sort of like a potato, but denser. The texture is my favorite thing about them. I love them in a turkey stuffing! I bought some in the shells, years ago, and figured that I could just intuit how to work with them ... what a distaster. Wish I'd had your post back then!

    Reply
    • valentina

      November 02, 2021 at 11:09 pm

      Hi Jeff! I love their texture too -- so unique for a nut, and their subtly sweet flavor. I was thinking about using them in stuffing, and now I will. Thanks so much. 🙂 ~Valentina

      Reply
      • Jeff the Chef @ Make It Like a Man!

        November 27, 2022 at 5:57 am

        I had kind of given up on chestnut stuffing, because when you buy them canned, they seem to disintigrate into the stuffing, but I'll bet with freshly roasted ones, you wouldn't have that problem.

        Reply
        • valentina

          November 28, 2022 at 9:43 pm

          Hi Jeff. I think they'd work well in stuffing -- they'd totally hold their shape (unlike those in a can) and they'd add so much delicious flavor. Hope you had a great Thanksgiving! 🙂 ~Valentina

          Reply
          • Jeff the Chef @ Make It Like a Man!

            November 29, 2022 at 7:36 am

            I did have a happy Thanksgiving, thanks for asking. I'm planning to make turkey for Christmas, so perhaps I'll keep my eyes peeled for some chestnuts to put in the stuffing.

          • valentina

            November 29, 2022 at 6:24 pm

            Love that you're already menu planning for Christmas. Me too. 🙂 Cheers! Valentina

  11. Melissa

    October 19, 2022 at 11:38 am

    I would love to make this, however I’ve noticed at times there may be a tiny worm in some of the chestnuts. You don’t know this until raw chestnuts are peeled and broken or cut. Do you have any comments on how to handle this? Thank you for any comments on this and the unique idea.

    Reply
    • valentina

      October 19, 2022 at 12:14 pm

      Hi Melissa, I found some information that might be helpful for you from the American Chestnut Foundation ---> https://patacf.org/wp-content/uploads/2015/02/Eating-Chestnuts.pdf
      This is not my area of expertise, and I suppose I've been fortunate that I've never happened upon one of these worms (PHEW!)
      From my research, it seems action has to take place right after harvest (boiling the nuts) to get rid of them. I do know if there are tiny holes in the shell, that's definitely an indication that they might be there or have been.
      I hope the link above is useful and good luck! 🙂 ~Valentina

      Reply
  12. 2pots2cook

    November 29, 2022 at 12:19 am

    5 stars
    Since Christmas Market opened it's doors this Sunday, there is smell of roasted chestnuts and castagnole all over the place. Perfect timing to post this one!

    Reply
    • valentina

      November 29, 2022 at 6:25 pm

      Lucky you! sounds like a very dreamy scent to have in the air. 🙂 ~Valentina

      Reply
  13. Chef Mimi

    November 29, 2022 at 2:05 pm

    This is a great, informative post! Unfortunately I have never been able to get my hands on real fresh chestnuts. My mother told me a horror story about my grandmother, who was dingy anyway, put the chestnuts in her oven without making the X. This was probably in the 1940’s. It sounded like bombs exploding, and she and her husband had to hold skillets up in front of their faces in order to ready the oven and stop the bombing!

    Reply
    • valentina

      November 29, 2022 at 6:23 pm

      Mimi, while I feel for your grandparent having to avoid the "bombing," this is a great chestnut story! 😀 I've heard of a similar, but less dangerous but messier explosion, of an eggplant without being pricked first with a fork. I hope you come across some fresh chestnuts sometime -- they're super fun and tasty to roast and cook with. ~Valentina

      Reply
  14. Liz

    November 30, 2022 at 5:56 am

    5 stars
    What a great tutorial. I remember hunting and hunting for chestnuts a few years ago to make a chestnut mousse. You've given me another excuse to buy some!!

    Reply
    • valentina

      December 01, 2022 at 5:30 pm

      Thanks, Liz. Chestnut mousse sounds fantastic! I'd love to see that recipe. 🙂 ~Valentina

      Reply
  15. amanda

    August 16, 2024 at 1:38 pm

    I grew up in West Virginia, and there are here and there in the woods, old American Chestnut trees... ones that resisted blight. I don't know why you are telling everyone not to eat them raw?? I ate them raw every fall. You check for bugs of course, but unmolested, freshly fallen chestnuts are delicious. they are already earhy and slightly sweet, frest out of their husk. Just FYI.

    Reply
    • Valentina

      August 16, 2024 at 3:02 pm

      Hi Amanda, Thanks for writing in and for the information. When I originally wrote this, in my research, all of my sources said they were "dangerous" to eat raw and that one shouldn't, which is why I wrote it. Upon receiving your comment, I looked into this again and did find that WebMD and a few other sources say the can be eaten raw, but not by everyone because of they contain tannic acid. I've updated the post accordingly. Thanks again for bringing this up. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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