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Rinse chestnuts in cold water.
Using a small sharp knife or Italian Chestnut Knife make a long slit cut across the rounded side of a chestnut trying not to cut too deep into the nut.
You can perform the cut positioning chestnut on a cutting board flat side down.
But like to hold the chestnut with my fingers as I get a better grip and control over a slippery chestnut and can rotate it easily to make that long cut all across the rounded side.
Be very careful doing that, you can cut yourself. If for any reason it doesn’t feel safe, hold chestnuts in place on a cutting board.
Dip scored chestnuts in a bowl with water.
Repeat the process with remaining chestnuts.
You’ll need about 10 minutes to score 2 pounds (about 1 kilo) of chestnuts.
Let chestnuts soak in water for 1-2 hours.
Preheat oven to 430-450F (220-230C).
Drain the water and arrange chestnuts on a baking sheet, possibly slit side up.
Roast chestnuts in a preheated oven for 25 minutes. It might take a little more or less time depending on the size and quality of the chestnuts.
Once cooked, transfer chestnuts in an empty bowl, cover with a kitchen towel and let rest for 10-20 minutes.