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In Search Of Yummy-ness > Recipes > Cooking Basics

How to Roast Chestnuts in the Oven

Updated: May 12, 2025 • Published: November 18, 2020 • Written By: Shareba Abdul • This page may contain affiliate links. • 80 Comments

4.8 from 39 votes
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Chestnuts in a cast iron skillet.

You've probably heard about chestnuts roasting on an open fire - but did you know that you can roast chestnuts at home?

Learn how to roast chestnuts in the oven, and find out how to pick, prep, and store these tasty morsels.

Roasted chestnuts on a sheet pan with no parchment.

If you've never had the opportunity to try freshly roasted chestnuts, you're in for a treat. They're delicious!

Sure, they might require some effort to prepare and cook, and you might encounter a few stubborn or spoiled nuts along the way, but trust me, it's all worth it.

I've done my best to provide you with all of the information that you need to successfully roast chestnuts at home.

Jump to Section:
  • What Are Chestnuts?
  • Important Safety Info
  • Where to Buy Chesnuts
  • What to Look For When Buying
  • How to Prepare Chestnuts for Roasting
  • How to Roast Chestnuts in the Oven
  • How to Peel Off the Shells
  • How to Eat Roasted Chestnuts
  • How to Store Roasted Chestnuts
  • What to Eat with Chestnuts
  • Frequently Asked Questions
  • • Recipe •
  • More Holiday Ideas
  • Thanks for Reading!

What Are Chestnuts?

Chestnuts are the edible nuts of trees in the Castanea genus, which includes several species, such as the American chestnut (Castanea dentata), European chestnut (Castanea sativa), and Asian chestnut varieties.

These nuts grow inside spiny burs that split open when the chestnuts are ripe.

Chestnuts (also called Sweet Chestnuts) have an dark brown outer shell with a point at one end. This shell is inedible and must be removed before eating.

Chestnuts are especially popular during the autumn and winter months, often associated with festive occasions like Thanksgiving, Christmas, and New Year’s celebrations.

Their versatility, natural sweetness, and warm, nutty flavour make them a beloved ingredient worldwide.

Important Safety Info

While sweet chestnuts look similar to horse chestnuts, they are not the same plant. Horse chestnuts (sometimes called conkers or buckeyes) are round and do not have a point at one end. Horse chestnuts are toxic to humans and should never be eaten.

Where to Buy Chesnuts

Fresh raw chestnuts can usually be found in groceries and farmers' markets around Thanksgiving in Canada and the United States.

Here in Southern Ontario, they're generally available from October through December. In my area, most of the chestnuts on grocery store shelves are imported from China or Italy.

The flavour may vary slightly between the two, but I honestly can't say I prefer one over the other.

An illustration of a sweet chestnut with sparkles around it.

Buy Local If You Can

If you have the option to buy locally grown chestnuts, got for it! To locate fresh chestnuts, reach out to your local farmers or explore nearby farmers' markets (like the Evergreen Brickworks Market in Toronto).

A hand holding a handful of tiny fresh chestnuts.
Small Canadian-grown chestnuts from Fergus, Ontario.
An illustration of a chestnut in a burr.

Did You Know?

Finding fresh chestnuts can be a challenge here in Southern Ontario due to a tragic piece of history – in the 1900s, chestnut blight decimated 99% of our chestnut trees, and today, the American Chestnut tree is considered to be an endangered species.

What to Look For When Buying

A hand holding a dull old chestnut and a shiny fresh chestnut.
An old chestnut vs a fresh chestnut.

If your grocery store sells loose chestnuts in bins, you can pick through them to find the best ones.

Here's what to keep in mind:

  • Examine the Shells: They should have a glossy, tough exterior and a vibrant brown hue. Old chestnuts lose their shine, appearing dull and ugly.
  • Choose Heavy Chestnuts: Opt for chestnuts that feel weighty for their size, and don't rattle when you give them a little shake. Rattling means the chestnut inside has dried out.
  • Select Solid Chestnuts: If you press the shell with your finger and can feel an air pocket, this means that the chestnut has begun to dry out and may not be in good condition. The shell should have no "give" when you press down on it.
  • Leave Anything Cracked: Cracks can expose the chestnut to mould, bacteria or pests, so it's best to leave those behind.
  • Choose Loose Chestnuts or Mesh Bags: Avoid buying chestnuts that are sold in closed plastic bags with no perforations. Chestnuts can go mouldy quickly when they aren't able to breathe.
A finger pointing to a whole chestnut with a crack in the shell.

If the chestnuts are sold pre-packaged, you may end up with some chestnuts that are cracked (like the one below), mouldy or blemished. These should be discarded.

Store unshelled raw nuts in a cool dry place until you're ready to cook them.

Remember, though, chestnuts have a relatively short shelf life. Plan to roast them soon after purchasing to ensure you get to enjoy them at their best.

An illustration of a cold thermometer and a snowflake.

How to Freeze Raw Chestnuts

If you need to store raw chestnuts for a later use, you can freeze them. Wash and dry fresh chestnuts, pack them in airtight, freezer-safe bags or containers, remove excess air, and freeze for up to 12 months. To defrost, allow the chestnuts to thaw in the fridge overnight.

How to Prepare Chestnuts for Roasting

The first step is to give your chestnuts a good wash.

I know it might seem a bit peculiar since you won't be eating the shell, but remember, you'll be handling the shell as you peel them for consumption. So, make sure to wash them thoroughly before you start cooking.

Next, many people like to soak their chestnuts in water before scoring and roasting them.

However, I've experimented with roasting chestnuts that have been soaked and chestnuts that are dry, and soaking has never made a big difference in the end result.

I personally skip that step, but if there's no harm in trying it if you want to.

How to Score Chestnuts

Once your chestnuts are clean and dry, you're ready to start scoring them. Scoring just means creating a shallow incision in the chestnut shell. This will allow steam to escape during the cooking process.

A hand scoring a chestnut with a sharp pairing knife.
  1. Place a chestnut flat side down on a cutting board.
  2. Use a sharp pairing knife to cut a slit into the shell, being careful not to pierce the flesh of the chestnut. Cut an X shape into the top of the shell or a line across the middle of the shell (see photo below).
  3. Try to cut all the way across the shell, which will allow the shell to curl up during roasting. This makes the chestnuts easier to peel.
  4. When scoring, discard any chestnuts that are in poor condition, like those that are mouldy, rock-hard, or have a strange odour.
A chestnut with an x cut, a chestnut with a cut down the bottom and a chestnut with a cut across the widest part.

I now use a curved pairing knife to score my chestnuts, but a straight one will also work. Be careful not to cut yourself!

If you're not comforting using a knife, try a chestnut scoring tool instead (affiliate link).

An illustration of an explosion.

Safety Tip: Much like a baked potato, if you don't create a place for the steam to escape, chestnuts will explode! Be sure to score all of them before roasting.

How to Roast Chestnuts in the Oven

Roasting chestnuts in an oven is easy to do:

  1. Place prepared chestnuts in a single layer on a sheet pan with the X facing up.
  2. Roast at 425°F until they smell sweet and nutty and the shells start to peel back where you scored them.
  3. Chestnuts are cooked when they smell nutty and are HOT to the touch.
  4. If your chestnuts are a bit underdone, pop them back into the oven for a few more minutes.
  5. Peel the chestnuts while they're warm and enjoy.
An illustration of a recipe card next to a green bowl with ingredients falling into it.

See the recipe card for the complete ingredient list and recipe instructions.

I've found that roasting chestnuts for about 15-20 minutes works for the large imported chestnuts that I find in most groceries.

Smaller chestnuts only take about 7-10 minutes, though.

An illustration of a sweet chestnut.

Make a Test Batch!

It can take a bit of trial and error to figure out how long you need to cook the chestnuts in your specific oven. Try cooking just a few chestnuts at first so you don't ruin all of your chestnuts.

How to Peel Off the Shells

If you want to get the shells and the bitter paper-like membrane off of the chestnuts, you must peel them when they're still very warm.

A pair of hands holding a towel, peeling a hot chestnut.

In my experience, the hotter they are, the easier they will be to peel.

Unfortunately, as chestnuts cool, the membrane begins to stick to the flesh of the nut. Once the chestnuts have cooled completely, you may find that the membrane is downright impossible to get off (although I believe this is an issue with older chestnuts as well).

My trick for handling hot chestnuts is to use an old kitchen towel.

I take one end of the towel, cover my left hand, and place the chestnut in that hand. Then, I use the other end of the towel in my right hand to peel off the shell.

Not only does the towel protect my hands from the heat, but I'm less likely to cut myself with the sharp chestnut shells this way, too.

I can't tell you how many times I've cut my fingers on sharp bits of shells. It's not fun!

How to Eat Roasted Chestnuts

When it comes to enjoying cooked chestnuts, I like to eat mine like popcorn. Instead of pouring salt and butter over them though, I like to dip the chestnuts one at a time into melted butter and give them a tiny sprinkle of salt.

Actually, they do have a popcorn-like quality, with their mild sweet nutty flavour and a slightly tender texture.

Peeled roasted chestnuts on a black plate next to a bowl of melted butter and a small bowl of sea salt.

Ways to Use Roasted Chestnuts

You can use cooked chestnuts in savoury recipes like:

  • Porcini and Chestnut Soup
  • Chestnut Carbonara
  • Caramelised Onion, Pear and Chestnut Stuffing

or sweet preparations like:

  • Marrons Glacé
  • Baked Rice Pudding with Chestnuts
  • Chocolate Chestnut Truffles

How to Store Roasted Chestnuts

Roasted chestnuts have the best flavour and texture when they're freshly cooked, so they're best enjoyed hot out of the oven.

However, you can cooked chestnuts in the fridge or freezer to use later.

How to Store Cooked Chestnuts in the Fridge

To store roasted chestnuts in the fridge, peel them and let them cool completely. Then, place them in an airtight container and refrigerate for 2-3 days.

For best results, reheat chestnuts in a skillet on the stovetop with some butter before serving to restore their texture and flavour.

How to Store Cooked Chestnuts in the Freezer

To store cooked chestnuts in the freezer, peel them and let them cool completely. Then place them in a single layer on a sheet pan lined with parchment paper and put the in the freezer.

Once the chestnuts are frozen solid, transfer the chestnuts into an airtight freezer-safe bag or container and freeze for up to 3 months.

To defrost, thaw in the refrigerator overnight. Then reheat chestnuts in a skillet on the stovetop with some butter before serving.

An illustration of a fire extinguisher.

CAUTION:

Dry chestnuts may catch on fire if you heat them in a microwave because they lose their moisture during the roasting process. Reheating them gently in some butter on a stovetop is safer.

Twelve roasted and shelled chestnuts on a metal baking tray with flakes of salt.

What to Eat with Chestnuts

Although roasted chestnuts are a delicious addition to a variety of recipes, many people enjoy snacking on them as they are.

Since chestnuts are a starchy food (and can be salty if you serve them with salt and butter), I like to pair them with something flavourful and sweet like apple cider, spiced hot chocolate or eggnog.

Frequently Asked Questions

Do you have to soak chestnuts before roasting?

Some people recommend soaking chestnuts before roasting them, which allows the meat inside to steam. Personally, I haven't found that soaking makes a big difference, so I don't do it.

Why did my chestnuts explode?

If you don't cut a slit into the shell before cooking, your chestnuts will definitely explode. If you did cut a slit, and they still exploded, your cuts may have been too small or too shallow. And sometimes, you'll get the odd chestnut that decides to explode anyway!

Why are my chestnuts falling apart when I try to peel them?

This can sometimes happen if you undercook chestnuts, but in my experience, it usually happens because the chestnuts are stale or starting to spoil.

Why are my chestnuts so hard to peel?

There are many factors that affect the ease of peeling a cooked chestnut. In my experience, locally grown chestnuts are the easiest to peel because they're still very fresh. Imported chestnuts can sometimes be old or stale by the time they reach our grocery shelves. Also, chestnuts are easiest to peel while hot. The papery skin gets more difficult to remove as the chestnuts cool down.

I hope that you've found this guide to roasted chestnuts helpful! If your first batch doesn't turn out, please don't be discouraged.

Chestnuts come in different sizes; some have membranes that go through the flesh, which makes them hard to peel, and everyone ends up buying a bad batch here and there.

Just start cooking one small batch at a time, and soon enough, you'll figure out what works best for the chestnuts that are available in your area.

Once you learn how to roast chestnuts in your own oven, you'll be making them every holiday season!

If you have any tips or tricks for roasting chestnuts, please leave them in the comments below. I'd love to hear from you!

• Recipe •

Four roasted chestnuts on a baking tray with salt sprinkled on them.

Oven Roasted Chestnuts

Don't have access to an open fire? No problem! Here's how to roast chestnuts in the oven.
Created By: Shareba Abdul
4.8 from 39 votes
Prevent your screen from going to sleep.
PREP TIME: 15 minutes mins
COOK TIME: 20 minutes mins
TOTAL TIME: 35 minutes mins
SERVINGS: 4 servings
PRINT RATE SAVESaved!

Equipment

  • Pairing Knife, (or a chestnut scoring tool)
  • Cutting Board
  • Sheet Pan
  • towel

Ingredients
 

  • 1 pound chestnuts
  • 1 teaspoon salt
  • 1 tablespoon salted butter, melted (optional)

Instructions
 

  • Preheat oven to 425°F.
  • Wash and dry your chestnuts.
  • Place chestnuts flat side down on a cutting board. Use a sharp knife to carefully cut a slit or an "x" into the top of each chestnut, or use a chestnut scoring tool.
  • Place scored chestnuts in a single layer on a baking tray, with the x facing up.
  • Roast chestnuts in the centre of the oven for about 15-25 minutes*. Chestnuts are done when they smell nutty and they are hot to the touch. The shells may begin to curl up as well.
  • Remove chestnuts from oven, and allow to cool enough to handle them. Peel warm chestnuts using fingers and a tea towel, working quickly. Discard any chestnuts that are mouldy on the inside.
  • Serve shelled chestnuts with salt and melted butter, if desired.

Video

Notes

Tips for Buying Chestnuts: Look for chestnuts that are shiny and hard, with a vibrant brown colour. They should be heavy for their size, have no cracks, and don't rattle when you shake them. 
Cooking Tips: Tiny chestnuts may only take 7-10 minutes to roast, while large ones may take up to 25 minutes. Be careful not to burn your chestnuts, as they will become too tough to eat.
Peeling Tips: Try to peel the chestnuts while they are still hot, as the paper-like skin that covers each chestnut becomes very difficult to remove once they have cooled down. Protect your hands by using an old kitchen towel (see photo in blog post).
Check for Mould: Be sure to discard any chestnuts that are mouldy. You might notice mould when you cut into the chestnut, but sometimes you won't see it until you start peeling the cooked chestnuts. 
How to Store Cooked Chestnuts: Store roasted and peeled chestnuts in an airtight container in the fridge for 2-3 days, or in the freezer for up to 12 months.
How to Reheat Chestnuts: Warm defrosted chestnuts in a skillet on the stovetop with a bit of butter. Avoid heating dry chestnuts in the microwave as they can catch on fire.
Food Safety: Sweet chestnuts look similar to horse chestnuts (sometimes called conkers or buckeyes), but they are not the same. Sweet chestnuts have a pointy end, whereas horse chestnuts are more round in shape. Horse chestnuts are toxic to humans and should never be eaten. Buy your chestnuts from a reputable grocer to avoid any issues.

Serving: 0.25lb | Calories: 247kcal | Carbohydrates: 50g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 609mg | Potassium: 549mg | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 46mg | Calcium: 22mg | Iron: 1mg

Nutrition Disclaimer: this nutritional information is only an estimate. The accuracy of this information cannot be guaranteed.

Course: Snack
Cuisine: American, European
Calories: 247 kcal

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This article about how to roast chestnuts was published on November 18, 2020. It has since been edited for accuracy and new content has been added.

A photo of Shareba Abdul, founder of In Search Of Yummy-ness.

Thanks for Reading!

If you've enjoyed any of my seasonal recipes, I'd be so grateful if you left a quick comment and ⭐️⭐️⭐️⭐️⭐️ rating on the blog post. Your review will help others find and enjoy these cozy dishes too!

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Comments

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  1. Doreen says

    November 28, 2024 at 12:29 pm

    Your recipes are delicious..👏❤️

    Reply
    • Shareba Abdul says

      November 28, 2024 at 3:44 pm

      Thank you!

      Reply
  2. Annia says

    November 24, 2024 at 12:40 am

    You are very talented in writing. It was very enjoyable to read your recipe, and on top of that, the chestnuts turned out PERFECT! Thank you!

    Reply
    • Shareba Abdul says

      November 24, 2024 at 12:47 am

      Thank you so much! That's so kind of you to say. I'm so happy to hear that you enjoyed reading my article and that your chestnuts cooked well! Your comment made my day ☺️

      Reply
  3. Lisa says

    April 09, 2024 at 8:11 pm

    such a helpful guide, thank you!

    Reply
  4. Cindy says

    January 22, 2024 at 7:10 pm

    We raised our own chestnuts from our tree and were very excited to try your recipe! I must have done something wrong. They turned out beautiful- got them shelled but they are hard ad rocks! We can’t begin to eat them. Any suggestions?

    Reply
    • Shareba says

      January 24, 2024 at 3:29 pm

      Hi Cindy, I'm so sorry to hear that. My guess would be that they cooked for too long. Usually if my chestnuts are hard it's because they are old or overcooked. As yours are ultra-fresh from your tree, it's probably a cooking time issue. Your fresh chestnuts may be smaller than the imported ones that we get here, or your oven may run hotter than mine (there will always be variances between ovens, even if they're all set to the same temperature). How long did you cook them for?

      Reply
  5. Barb says

    December 24, 2022 at 11:02 am

    I just bought a bag full of the most beautiful chestnut and then looked for a recipe to roast them. I was so lucky to find your recipe! I followed your directions on roasting them in the oven and it worked perfectly. My roasting time was 15 minutes. All the slits popped open enough to peel them. I used the towel for a few and then just went full thumbs! I baked about 30, so towards the end, the skin did start to stick, but I definitely had plenty of beautiful chestnuts to use and eat. Thank you so very much. Happy holidays.

    Reply
    • Shareba says

      December 24, 2022 at 3:29 pm

      I'm so glad to hear that my recipe worked for you! Thank you for your thoughtful comment 🙂 Happy Holidays to you, too!

      Reply
  6. Maria says

    December 22, 2022 at 2:14 pm

    My husband made is own pot to make the chestnuts on the fire but a frying pan or use an old one you have around if not any second hand store will have one
    Use a drill with a big attachment
    drill the holes !!!! and it’s done we’ve been using it for years and it works 🍷

    Reply
    • Shareba says

      December 22, 2022 at 9:40 pm

      Thanks for sharing this tip, Maria!

      Reply
  7. Hattie's Grandaughter says

    December 06, 2022 at 6:56 pm

    I haven't prepared the chestnuts yet but will do so very soon.
    I would like to print this article without the periphery (advertisements, sidebars, non-related text and pictures) but with all the information contained in your very excellent article including the photos which pertain. This is the only truly
    in-depth information I have been able to find thus far. am having the Christmas party of all parties and would like to serve a few of the ideas mentioned there. The seniors in my circle of family and friends, when discussing the Yuletide season inevitably mention Chestnuts as being a lifelong tradition.

    Reply
    • Shareba says

      December 06, 2022 at 9:12 pm

      I'm glad that you've found the information here helpful! If you print the article the ads will not be printed. The sidebar will show up on the bottom of the article, so you could try changing the page range to avoid the last page if it's just the sidebar and not any of the main content. Unfortunately, I don't have a way of making the article printable without the photos though. I did just go ahead and add more notes to the printable recipe though. so now it includes how to pick good chestnuts and some other tips from the article. You can use the print button in the recipe card to print the recipe for the Oven Roasted Chestnuts. I hope this helps!

      Reply
  8. Debi says

    November 21, 2022 at 10:18 pm

    Wow! This is an incredible article on how to roast chestnuts! I have never done it, but now I want to try. Thanks for the in-depth information!

    Reply
    • Shareba says

      November 25, 2022 at 4:36 pm

      Thanks so much, Debi! If you do try it, let me know how it goes!

      Reply
« Older Comments
A photo of Shareba Abdul, founder of In Search Of Yummy-ness.

Hi, I'm Shareba!

I’m a home cook with a culinary arts certificate who shares seasonal comfort food recipes and cozy living inspiration.

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