Go Back
+ servings
Print Recipe
5 from 2 votes

Roasted Chestnuts (How to Roast and Peel + Video)

Step-by-step guide on how to roast chestnuts in an oven, pan or on fire. Mastering the preparation technique is the key to making this tree nut easier to eat. I’ll also show you how to peel skins easily to enjoy the delicious chestnuts!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: American, French
Keyword: How to Roast Chestnuts, Roasted Chestnuts
Servings: 4 Servings
Calories: 222.26kcal
Author: Cindy


  • 1 pound chestnuts raw in the shell (edible variety), 454g
  • hot water enough to submerge chestnuts


Prepare Chestnuts

  • Rinse off any dirt from the fresh chestnuts.
  • Place them on a cutting board flat side down. Use one hand to hold down the chestnut firmly, and use another hand to cut through the shell on the rounded side to score an “X” with a serrated knife. Be careful with the knife as the outer shell can be very slippery. (Make sure to cut through the skin, otherwise, the skin won’t curl up during baking. It’s ok to cut right into the chestnuts.)
  • Repeat for remaining chestnuts. Place the cut chestnuts in a medium bowl.
  • Bring a pot of water to boil and remove from heat.
  • Pour the hot water over the scored chestnuts and soak for 1 minute.
  • Using a slotted spoon, remove soaked chestnuts to a cutting board or plate and then pat dry with paper towels.

Roasting in the Oven

  • Place the oven rack in the middle position and then preheat the oven to 425°F (218°C). Set aside a rimmed baking sheet.
  • Add scored chestnuts to the baking sheet in a single layer flat side down.
  • Cover with aluminum foil.
  • Roast for about 20 minutes until the peel is curled up and chestnuts are cooked through.
  • Remove from oven and wrap them in a tea towel (leave them in the tea towel for 5 to 10 minutes).

Peeling roasted chestnuts

  • Start peeling as soon as they’re cool enough to handle. Peel the shell at the “X” mark. If it’s too hard to handle with your fingers, use a paring knife. The inner skin should come out easily with the shell if you use fresh chestnuts. (It’s important to use a clean tea towel to keep them warm so the skins don’t shrink back onto the nuts. If some chestnuts cool off and become tricky to peel, you can pop them back in the oven for a few minutes to warm up.)
  • Serve and enjoy!



  • Use this recipe as a basic guide and keep a close watch on how long it takes to cook chestnuts. Adjust the roasting time slightly depending on the temperature and the size of your chestnuts.
  • If you want to add flavorings, add them during the last 5 minutes of cooking, and toss well with the seasonings and spices of your choice, such as melted butter, honey, rosemary, salt, etc.
  • Roasting on the Stovetop
    • Heat a chestnut roasting pan or cast-iron skillet over medium heat.
    • Add scored chestnuts in a single layer.
    • Cook chestnuts for 15-20 minutes or until opened.
  • Roasting on an Open Fire
    • Start a fireplace or campfire. Move things around so that there’s a bed of coals that the pan can rest on.
    • Add scored chestnuts to the pan in a single layer.
    • Place the pan on the coal for about 20 minutes or until opened.


Calories: 222.26kcal | Carbohydrates: 50.09g | Protein: 1.85g | Fat: 1.42g | Saturated Fat: 0.27g | Sodium: 2.27mg | Potassium: 548.85mg | Vitamin A: 29.48IU | Vitamin C: 45.59mg | Calcium: 21.55mg | Iron: 1.06mg