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.

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.

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).


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

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.

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.

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.

- Place a chestnut flat side down on a cutting board.
- 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).
- 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.
- When scoring, discard any chestnuts that are in poor condition, like those that are mouldy, rock-hard, or have a strange odour.

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).

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:
- Place prepared chestnuts in a single layer on a sheet pan with the X facing up.
- Roast at 425°F until they smell sweet and nutty and the shells start to peel back where you scored them.
- Chestnuts are cooked when they smell nutty and are HOT to the touch.
- If your chestnuts are a bit underdone, pop them back into the oven for a few more minutes.
- Peel the chestnuts while they're warm and enjoy.

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.

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.

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.

Ways to Use Roasted Chestnuts
You can use cooked chestnuts in savoury recipes like:
or sweet preparations like:
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.

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.

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

Oven Roasted Chestnuts
Ingredients
- 1 pound chestnuts
- 1 teaspoon salt
- 1 tablespoon salted butter, melted (optional)
Equipment
- Pairing Knife (or a chestnut scoring tool)
- Cutting Board
- Sheet Pan
- towel
Method
- 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.
Nutrition (per serving)
Video
Notes
Tried this recipe?
Let me know how it was!More Holiday Ideas
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.
Rachel Smolen says
This post is wonderfully informative! Thank you so much for going to the trouble of detailing all aspects of cooking the lovely chestnut. I just went apple and pumpkin picking in southern California and stumbled upon chestnut picking as well. To say I was thrilled would definitely be an understatement!!!! But my question is this; what are your favorite recipes and favorite preparations of chestnuts? I’ve only ever made chestnut stuffing (GF) and once a kind of french holiday rolled cake with chestnut cream..? But we didn’t start with the raw goods we had some sort of jarred product I think. But I love the idea of little red henning it starting with the chestnuts we smashed and twisted under the chestnut trees and I carefully peeled out from those spiky burrs! I have exactly 1 pound of them! What to make!!!!????
Shareba says
Hi Rachel, I'm glad you found the post useful! I wish chestnut picking was a thing around here, I'd definitely give that a try!
As far as my favourite chestnut recipes... honestly, I just eat them roasted with a ton of salt and butter. I've heard they work well in stuffing though, like this one: https://www.bbcgoodfood.com/recipes/3170/chestnut-bacon-and-cranberry-stuffing.
I really should experiment with them more though!
Barry says
Hi. Just read your great piece on chestnuts.
My favourite winter food.
Here, walking around the west end shops, street vendors sell chestnuts that they cook on portable braziers.
The smell and taste is awesome even though they are quite expensive and the portions get smaller each year 😉
Shareba says
I'm glad you liked my blog post Barry!
I wish we had street vendors selling chestnuts here - sounds a lot more tasty than just hot dogs!
I do love the smell of them, I can't imagine what it must be like being able to walk around that smell! It's a shame they are becoming more expensive where you are though.
Ricardo W Jordan III says
Awesome...I've never tried roasting chestnuts but have lately had the desire to do so. Chestnuts grow all over in my hometown and are hard to walk on, you can twist an ankle if you're not careful when going for a walk. I do want, more than anything else, to smell the aroma they give off in an attempt to get in the holiday spirit. Thank you for the info.
Shareba says
Ah that's so cool! If chestnuts grew all over the place like that here, I'd eat them all the time! I hope you do get a chance to roast a bunch this holiday season, they really do smell quite lovely.
Betty Cutler says
Just remember these are NOT horse chestnuts that are SO often seen here in Ontario. I don't know the proper name for the edible ones...we just called them English. Betty
Pat Borecky says
Hi , I washed my chestnuts then roasted in oven 18 min just like the instructions. I put in towel then proceeded to peel open - very hard to do & had to scape the mealy out ( used a strawberry hull spoon after trying a few knives) No such thing as a full nut. Now I ave a bowl of mealy chestnut flour which taste terrible.
Do I need to bake the flour then process for cooking? or have I wasted 3 hrs. I have another huge batch some in fridge, some freezer. What to do?
Txs Pat
Shareba says
Hey Pat,
Were your chestnuts quite small? If so, 18 minutes was probably ok, but I do recommend in my instructions that you roast for about 25 minutes for average-sized chestnuts.
That being said, even when cooked properly, you will sometimes find that the chestnuts are not good. They can be mouldy, or dry, or hard to peel and they just fall apart. It's the unfortunate nature of chestnuts. If you get a bad batch, you won't know until you try to cook them. You can't do anything with the broken pieces of they aren't cooked through, from my experience.
I have the best results when I buy chestnuts that are grown locally, instead of buying what we import from China or Italy. We don't know how old the nuts are when we buy the imported stuff, so it's always a bit of a gamble. Sometimes they turn out fine, sometimes they just don't and it's very disappointing. I try to cook the imported ones as soon as I get them home, but even then sometimes they are already too stale and I won't know until I try to cook them.
I'm sorry that you've had a poor experience with roasting your chestnuts though. I hope your next batch turns out better.
Andy says
Some great tips. Thanks!
Shareba says
I'm glad the article was useful to you Andy!
Sandy says
I love all of your ideas. Great information. I am getting my family an Air Fryer for Christmas. After doing a little research, it looks like it is possible to roast them using this appliance. Going to try it so we will see. Wish us luck!
Shareba says
Good luck Sandy!! Let me know how they turn out in the air fryer!
Jane Fuller says
Hi, I will let you know. Thanks for your post and best wishes for the lovely season of candles and bright colors, if not the great Christian drama.
Shareba says
Best wishes to you too Jane, take care 🙂
Jane Fuller says
Hi and thanks for the beautiful page. I soak almonds, then drive off the water in a very low temperature oven. This with the understanding that letting the nuts (seeds) do their initial step, absorbing water, enhances their nutritional value. They come out softer and crunchier too. I've just pealed one chestnut and put it in warm water. I'll see if it plumps up as the almonds do. Do you know anything about this? Thanks. Jane in Vermont, usa.
Shareba says
Hi Jane, thanks for your comment. I have soaked shelled almonds and roasted them, and that works really well. However, I've never soaked shelled chestnuts. I have soaked the chestnuts with the shell on before baking, which can sometimes make them easier to peel. I would be interested to know how soaking the peeled chestnuts worked out for you. Please let me know!