How To Roast And Peel Chestnuts
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.
Servings: 6 servings
Calories: 148kcal
Equipment
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