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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 by Shareba Abdul • 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.
Created By: Shareba Abdul

Oven Roasted Chestnuts

4.80 from 39 votes
Don't have access to an open fire? No problem! Here's how to roast chestnuts in the oven.
Print Recipe SaveSaved!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings: 4 servings
Calories: 247
Ingredients Equipment Method Nutrition Video Notes

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
 

  1. Preheat oven to 425°F.
  2. Wash and dry your chestnuts.
  3. 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.
  4. Place scored chestnuts in a single layer on a baking tray, with the x facing up.
  5. 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.
  6. 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.
  7. Serve shelled chestnuts with salt and melted butter, if desired.

Nutrition (per serving)

Serving: 0.25lbCalories: 247kcalCarbohydrates: 50gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 8mgSodium: 609mgPotassium: 549mgSugar: 1gVitamin A: 117IUVitamin C: 46mgCalcium: 22mgIron: 1mg

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.

Tried this recipe?

Let me know how it was!

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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.

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  1. Frank says

    November 06, 2022 at 2:25 pm

    I cut the nut on round side. I make a slit using chestnut knife. Roast at 425 and in about 20 minutes they are done. Ones I don’t finish I keep overnight at room temperature and they taste sweeter to me the next day.

    Reply
    • Shareba says

      November 10, 2022 at 11:36 am

      Thanks for sharing your method, Frank! That's an interesting note about them tasting sweeter the next day - I'll have to try that!

      Reply
  2. Happy S says

    September 22, 2022 at 5:35 pm

    Riding around in our new neighborhood I spotted an elderly neighbor with a Chinese Chestnut tree. I’m very excited for them to start falling from the tree, not so excited about hulling the prickly little fellers but can’t wait to try roasting them. Thank you so much for your suggestions and help.

    Reply
    • Shareba says

      September 22, 2022 at 6:38 pm

      No problem, good luck!

      Reply
  3. sbert says

    January 09, 2022 at 4:59 pm

    Load of... scroll, scroll, scroll... pages of adverts and fluff make this a painful experience. Try a recipe that gets to the point!

    Reply
    • Shareba says

      January 09, 2022 at 5:32 pm

      Hi Sbert, there is a Jump to Recipe button at the top of the page. Clicking that takes you straight to the recipe. Have a nice day.

      Reply
  4. Shirley says

    December 23, 2021 at 9:00 pm

    great article! Chestnut stuffing has always been a staple at holiday dinners. After my mom passed away my dad made it. Sadly he passed in January and I was trying to make it for Christmas. 4 pounds of nuts from Sobeys and 98% are moldy. Thanks for the tip about local Niagara chestnuts, I am in Niagara and will source local from this point forward.
    Thanks again for the info it was most helpful

    Reply
    • Shareba says

      December 24, 2021 at 12:32 pm

      Hi Shirley, I'm so sorry for your loss. Hopefully you will be able to find some good chestnuts in your area! You can also try reaching out Elisabeth at elisabeth@jewelsunderthekilt.com. She sells chestnuts at GTA farmers markets when she has them, and might be able to point you in the right direction. I hope this helps! Merry Christmas 🙂

      Reply
  5. Chukwuma Nma says

    December 17, 2021 at 3:25 am

    Thanks for your time.
    I'm an African, and I want to try it out

    Reply
  6. Peter B says

    December 01, 2021 at 6:01 pm

    Hi
    I have fond memories of both walking through the woods with my Dad, finding and eating chestnuts raw. The other is buying chestnuts from stalls in London streets where they have just cooked chestnuts over hot coals. The skins often blackened but peel off easily as we rub the chestnuts with our hands, warming them in the process. A great winter snack in cold weather.

    Reply
  7. Ian Mulcahy says

    November 30, 2021 at 7:35 pm

    Thank you for the help.

    Reply
    • Shareba says

      November 30, 2021 at 9:50 pm

      You're welcome!

      Reply
    • Paul says

      October 31, 2022 at 9:14 am

      How do you cook chestnuts once they've been peeled. I peeled them after soaking in hot water so some could be frozen ready for Christmas but I also have some peeled but don't know how to roast them. I have some great recipes in cinnamon butter and caramelised chestnuts but they all refer to cooking in shells. Please advise.

      Reply
      • Shareba says

        November 03, 2022 at 8:29 pm

        Hi Paul, that's a good question. Unfortunately, I've never cooked them peeled. I've bought chestnuts that are already peeled, but they're also already cooked. If I need to freeze my chestnuts, I freeze them with the shell on. The only thing I can recommend is to do a search on Google for "how to cook peeled chestnuts" and see what comes up. I would imagine that you might be able to boil them, but I can't make any recommendations on heat or timing as I've never tried it. Sorry I can't be more helpful!

        Reply
  8. Phil says

    November 20, 2021 at 5:53 pm

    Good article. Thank You.

    Reply
    • Shareba says

      November 20, 2021 at 11:13 pm

      You're welcome!

      Reply
      • Eric Lanham says

        October 05, 2022 at 11:05 pm

        I live in the mountains of North Carolina and have a chestnut tree in my yard that produces an abundance of quite large nuts. Luckily I don't have to worry about old, dried up, or mouldy nuts. But every year I gather a bag full of them because I am curious and want to try roasting them. But I always end up throwing them out because I don't know what to do with them. Thanks so much for the work you have put into this.

        Reply
        • Shareba says

          October 06, 2022 at 10:42 am

          Hi Eric, I hope this guide can help you cook up a nice batch this year! Roasted chestnuts are so enjoyable - especially when they're fresh. What a gift to have a tree in your yard! Best of luck!

          Reply
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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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