Recipe

Oven-Roasted Chestnuts

Sweet, nutty chestnuts with split shells that actually peel. A simple oven method with a quick steam finish for warm, cozy snacking.

By Matt Campbell

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4.8

A parchment-lined baking sheet holding freshly oven-roasted chestnuts with split shells, with a small bowl of flaky salt on a wooden counter

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Roasting chestnuts is one of those kitchen projects that feels wildly festive for how little effort it takes. You score them, roast them until the shells crack open like tiny jackets, then peel and eat while you hover over the tray like a happy goblin. The payoff is a warm, lightly sweet, nutty bite that tastes like winter decided to be charming for once.

This recipe keeps it simple and reliable: high heat to get good splits, then a short steam rest so the peels loosen. That steam step is the difference between "I am a capable adult" and "why is this chestnut fighting me". Grab a kitchen towel, a little salt, and your favorite cozy playlist.

Why It Works

Better peeling: Scoring an X on the rounded side plus a short steam rest helps the shell and inner skin release while the nuts are still warm.
Even roasting: A hot oven (425°F) encourages those satisfying splits and keeps the chestnuts from drying out.
Real-weeknight friendly: Minimal ingredients, minimal drama, maximum snack energy.
Flexible flavors: Keep them classic with salt and butter, or go sweet with cinnamon sugar or honey.

Storage Tips

Roasted chestnuts are best warm and freshly peeled, but leftovers still have plenty of potential.

How to store

Fridge: Cool completely, then store peeled chestnuts in an airtight container for up to 4 days.
Freezer: Freeze peeled chestnuts in a zip-top bag (press out air) for up to 3 months.

How to reheat

Oven: 350°F for 5 to 8 minutes, lightly wrapped in foil so they do not dry out.
Skillet: Medium-low with a little butter, just until warmed through.
Microwave: 15 to 30 seconds, covered. Not glamorous, but it works.

Leftover glow-up: Chop and toss into stuffing, stir into risotto, fold into sautéed mushrooms, or blitz into a quick chestnut spread with butter and salt.

Common Questions

Do I have to score chestnuts?

Yes. Chestnuts have moisture inside, and scoring gives steam a safe exit route. It also makes peeling possible. For the safest setup, set the chestnut flat-side down so it does not wobble, then score an X on the rounded side (the belly), about 1/2 inch wide. Cut through the shell (and ideally just into the inner skin).

What if I cannot find chestnuts that are not moldy?

Chestnuts are famously perishable. Choose ones that feel heavy for their size with shiny, tight shells. Avoid any with rattling sounds, pinholes, or visible mold. If they look sad at the store, skip them.

Why are my chestnuts hard to peel?

Usually one of three things: (1) they were not roasted long enough to open up, (2) they cooled too much before peeling, or (3) they were older and drier. Try roasting 3 to 5 minutes longer, then do the steam rest (covered in a towel or bowl) and peel while warm.

Can I roast them without an X and just poke a hole?

An X works better because it creates a flap that opens as the chestnut roasts. A single poke vents steam but does not help peeling nearly as much.

Are roasted chestnuts sweet?

Lightly. They are more nutty and starchy than sugary, kind of like a cross between a potato and a hazelnut, but in a good sweater.

What should I serve with roasted chestnuts?

They are perfect with mulled cider or hot chocolate. On the savory side, pair with a cheese board, roast chicken, or a big leafy salad with citrus.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper (optional, for easy cleanup)
Small sharp paring knife or serrated knife
Kitchen towel (for the steam rest)
Heatproof bowl (optional, to cover during steaming)

The first time I roasted chestnuts, I thought the hard part would be the oven. Cute. The hard part was me, ten minutes later, trying to peel them like I was opening tiny, stubborn presents with my fingernails. Now I treat chestnuts like they deserve: scored properly, roasted hot, then tucked under a towel for a quick steam nap. Suddenly they peel like they are on my side. And yes, I still eat three standing over the sink before anyone else “gets one.”