European · Snack
Roasted Chestnuts
Sweet, mealy chestnuts scored and roasted until their shells curl open, just like the warm paper cones sold on winter street corners. A naturally low-fat snack you can peel and eat straight from the tray.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 86% · Fat 10% · Protein 4%
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Ingredients
For 4 servings- 500 g (about 40 chestnuts)Fresh chestnuts, in shell
- 4 cups1,000 gWater, for soaking
- 1 pinchFlaky sea salt (optional)
Steps
- 1
Heat the oven to 220 °C / 425 °F.
- 2
Rinse the chestnuts and discard any that feel light, cracked or mouldy.
- 3
Lay each chestnut flat side down and cut a deep X or a long slit through the shell on the rounded side with a sharp serrated knife, taking care to keep your fingers clear.
- 4
Soak the scored chestnuts in the water for 10 minutes so they steam inside the shell as they roast.
- 5
Drain the chestnuts and spread them cut side up in a single layer on a baking tray.
- 6
Roast for 20 to 25 minutes, until the shells peel back at the cuts and the flesh is tender when pierced.
- 7
Wrap the hot chestnuts in a clean kitchen towel and leave them for 5 minutes to steam, which loosens the inner skin.
- 8
Peel while still warm, removing both the shell and the papery inner skin, and sprinkle with the salt if using.
Swaps, storage and make-ahead
Swaps
- Use vacuum-packed peeled cooked chestnuts and warm them in a dry pan for 5 to 8 minutes if you cannot find fresh ones in season.
- Swap the oven for a heavy cast-iron skillet over medium heat, shaking often and covering with a lid for 15 to 20 minutes, for a stovetop roast.
- Replace the flaky sea salt with a light dusting of cinnamon or smoked paprika for a different flavour without extra salt.
- Use an air fryer at 200 °C / 400 °F for about 15 to 18 minutes for a smaller batch with less preheating.
Storage
Chestnuts are best eaten warm on the day they are roasted, since they dry out and harden as they cool. Refrigerate peeled leftovers in an airtight container within 2 hours and use within 3 to 4 days, or freeze them for up to 3 months and use them in stuffings, soups or stews.
Make ahead
You can rinse, sort and score the chestnuts a few hours ahead and keep them in the fridge, then soak and roast them just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (375 g) | Per 100 g | |
|---|---|---|
| Calories | 226 kcal | 60 kcal |
| Protein | 2.6 g | 0.7 g |
| Carbohydrates | 48.3 g | 12.9 g |
| of which sugars | 0 g | 0 g |
| Fiber | 8.6 g | 2.3 g |
| Fat | 2.4 g | 0.6 g |
| of which saturated | 0.5 g | 0.1 g |
| Sodium | 13 mg | 3 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
