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Oven-Roasted Chestnuts

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Roasted chestnuts in the oven with the trick that makes the difference: the chestnuts are soaked, scored and baked with steam. The shells slip off easily and the centre stays soft and sweet.
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Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Baking, Snack
Cuisine: Swiss
Calories: 327
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 kg chestnuts
  • Water for soaking
  • 150 ml water for the steam

Equipment

  • 1 Chestnut knife or serrated knife
  • 1 Baking tray
  • 1 heatproof bowl

Method
 

  1. Put the chestnuts in a bowl, cover with water and soak for 1 hour.
  2. Drain the chestnuts and rub them dry with a cloth. Score the rounded side of the shell with a chestnut knife or a serrated knife, cutting through the shell only.
  3. Preheat the oven to 250 °C / 480 °F fan, with a baking tray on the second shelf.
  4. Place the chestnuts on the hot tray, put a heatproof bowl with 150 ml water next to them and bake for 15 minutes.
  5. Pour the water from the bowl over the tray and bake for another 15 minutes at 250 °C / 480 °F.
  6. Peel the chestnuts while still warm and serve.

Nutrition

Calories: 327kcalCarbohydrates: 74gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 807mgVitamin A: 43IUVitamin C: 67mgCalcium: 32mgIron: 2mg

Video

Notes

  • Chestnuts that float during soaking are usually dried out or infested and should be discarded.
  • Wrapping the chestnuts in a tea towel for a few minutes after baking makes them even easier to peel.
  • Peel while warm, it is much harder once they have cooled.

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