Go Back
+ servings
roasted chestnuts on a plate
Print Recipe
5 from 4 votes

How to Roast Chestnuts In the Oven

No, you do not need an open fire to roast chestnuts! I grew up on roasted chestnuts at German Christmas markets and roasting them in the oven at home is just as good! I love the baked potato like taste and the soft texture of roasted chestnuts, and hope you find my tips helpful to enjoy these at home too. They're fun as a simple appetizer, to serve while decorating for the holidays like we do, and they can also be used for other recipes like soup or desserts.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Baking, Entertaining, Snack
Cuisine: German
Keyword: German Christmas Recipes, How To Roast Chestnuts, Oven-Roasted Chestnuts, Roasted Chestnuts Recipe
Servings: 4 people
Calories: 222kcal

Equipment

Ingredients

  • 1 pound chestnuts or of course more if desired

Instructions

  • Preheat your oven to 350° Fahrenheit (175° Celsius) on the conviction setting. The circulating air will help circulate your steam.
  • Lay your chestnuts onto the flat side, and using a sharp paring knife, cut a cross into each chestnut's 'belly side.' Face them up onto a baking sheet (no need to prep it with parchment paper or foil).
    1 pound chestnuts
  • Boil some water and add it to an oven-safe metal dish placed in the bottom of your oven. This will create steam that will help to keep your chestnuts soft as they roast.
  • Add your chestnuts to the oven and allow them to cook for about 15 to 20 minutes or until the edges are peeled up and start to darken.
  • Allow to cool for a few minutes before peeling and eating right out of the shell.

Video

Notes

Chestnut Roasting Tips:
  • To create steam in your oven, make sure to use a metal pan to pour your boiling water into (a larger surface allows for more steam to be created). I don't use glass anymore because I had one shatter on me because of the drastic temperature change in the past. Oops!
  • You will know when your chestnuts are finished baking when the peel opens up and turns dark around the edges.
  • I find that chestnuts are easiest to peel when they're still hot (and that's when they also taste the best).
  • If you have any leftover chestnuts, you can peel them and use them for other recipes or just warm them up and eat them later. Store in the fridge for up to 5 days. My favorite is to add chestnuts to creamy, puréed soups (think in replacement of potatoes). They add such a unique flavor and are so good!

Nutrition

Calories: 222kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 2mg | Potassium: 549mg | Vitamin A: 29IU | Vitamin C: 46mg | Calcium: 22mg | Iron: 1mg