Baked chestnuts: the recipe and tricks for perfect roasted chestnuts

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Elia Tabuenca García
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Baked chestnuts are delicious and are really easy to prepare, paying attention to some details and tricks


Love them Roast Chestnuts? Perhaps some of you will remember the evenings spent as a child by the fireplace enjoying the roasted chestnuts, a real must to warm up and make your autumn evenings more delicious. The chestnuts baked in the oven they are delicious and are really easy to prepare, paying attention to some fundamental details and tricks to make them perfect.

So you can enjoy roasted chestnuts in company and, if you want, use them to prepare your recipes with chestnuts. The Roast Chestnuts, in fact, they are excellent to taste at the moment but you can keep some aside to garnish your first courses or as a side dish for your favorite second courses or to prepare traditional chestnut-based sweets.

Perfect roasted chestnuts are golden and crunchy on the outside, soft on the inside and shouldn't be too black or scorched.


Here is the complete prescription to prepare baked chestnuts at home and tricks to get yours perfect roasted chestnuts.

Ingredients and tools

  • 500 grams of chestnuts
  • 1 sharp knife
  • 1 large bowl
  • Baking trays
  • Baking paper
  • Trays

Roasted chestnuts, preparation and useful tips

prepare the chestnuts in the oven proceed as follows:

1) In a large bowl leave the chestnuts to soak covering them with cold water for 20-30 minutes and wanting up to a maximum of 2 hours so that it is easier to engrave them.

2) Drain and dry the chestnuts well. Engrave them one by one with a sharp knife practicing a cut on the peel about 2 centimeters.

3) Engraving chestnuts is essential, don't forget it, otherwise they will burst while cooking in the oven.

4) Arrange the chestnuts on the trays you have available, possibly after covering the pan with some baking paper.

5) Cook the chestnuts in a preheated oven at 220 ° C for about 30-40 minutes. From time to time stir them with an oven spatula to ensure even cooking.

6) Keep in mind that cooking times may vary based on the size of the chestnuts.

7) For make chestnuts cool more easily remove them from the hot baking sheet and place them on a tray, being careful not to burn yourself.

8) If you are not sure if your chestnuts are already cooked try to open one to make sure it's soft enough inside.

9) If you have the blackened fingers while peeling the chestnuts, rub them from time to time with a slice of lemon.

10) Taste the baked chestnuts while still hot but to be sure not to burn yourself while you peel them and to make it easier to remove the peel wait at least 15-20 minutes after taking them out of the oven.

11) If there are any chestnuts left already cooked, after having peeled them you can let them cool well and then to freeze. Chestnuts when needed will be defrosted and then heated in the oven.

12) You can keep the uncooked chestnuts on a tray for a couple of weeks before preparing the next roasted chestnuts.

Read also:

  • Chestnuts: properties, uses, benefits and nutritional values

  • Chestnuts what a passion! Four ways to cook them and how to store them

  • Tricks and mistakes not to do to peel chestnuts (raw or cooked)

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