Oven-roasted chestnuts are a must-have this time of year. When autumn arrives, leaves turn yellow and crunch underfoot, and the craving for chestnuts becomes apparent.
And don’t worry, you don’t need a perforated pan or grandma’s fireplace; just an oven and a baking tray to make irresistible oven-roasted chestnuts.
Oven-baked chestnuts with soaking are the secret to perfect oven-baked chestnuts: soft inside, easy to peel, with a slightly crunchy crust that smells of woods and dry leaves.
The soaking is the “clever” trick that many ignore: it rehydrates the pulp, reduces cooking times, and above all, avoids the dramatic moment of chestnuts that never peel (or worse, explode in the oven!).
Ideal for snacking at tea time or after meals, they are nutritious, energizing, aid digestion, are rich in vitamin C, are antioxidants, gluten-free, and loved by both adults and children.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Oven-Roasted Chestnuts
- 1.76 lbs chestnuts
- to taste water
Tools
- 1 Baking Tray
- 1 Bowl
- 1 Knife
- 1 Kitchen Towel
Steps for Making Oven-Roasted Chestnuts
Here’s how to cook oven-baked chestnuts. First, choose fresh chestnuts, intact and without holes or cracks.
Wash them under running water
With the blade of a small knife, make a cross incision on the rounded side, being careful not to cut the pulp
Immerse them in a bowl full of water and let them rest for at least 2 hours. If possible, overnight. Then pat them dry with a kitchen towel.
Place them on a baking tray spaced apart, and bake in a static oven at 392°F (200°C) for about 20-25 minutes or until the desired doneness.
After cooking, wrap them in a kitchen towel, this step allows them to retain the steam they release, making the skin softer and easier to peel. Let them rest for about fifteen minutes and enjoy them all.
Storage
Oven-roasted chestnuts can be stored in a kitchen towel in a paper bag for 24 hours.
In the fridge, store them in an airtight container for 2-3 days
They can be frozen, peeled, and stored in freezer bags or airtight container and last up to 6 months.
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