Perfect Oven-Roasted Chestnuts

Inspect the chestnuts and discard any with small holes (worm damage). Pour them into a bowl of lukewarm water (you can add a pinch of salt) and let them soak for at least 30 minutes to 1 hour. This will soften the shell and moisten the kernel, preventing it from drying out during roasting.

Preheat the oven to 220 °C (fan). Drain and pat the chestnuts dry. On the rounded (bulging) side of each chestnut, use a sharp knife to make a long horizontal cut or a cross. Be careful to cut through the hard outer shell and the thin inner skin, but not deep into the flesh.

Arrange the chestnuts on a baking tray lined with parchment paper, with the cut side facing up. For extra moisture, lightly sprinkle them with water just before baking. Roast on the middle rack for about 20 to 25 minutes (depending on size), until the shell splits open and the edges curl slightly.

Remove the roasted chestnuts from the oven immediately. Transfer them to a bowl and cover tightly with a damp, wrung-out kitchen towel. Let them rest for 10–15 minutes. This step is crucial, as the steam separates the skin from the flesh, making peeling easy.