Place chestnuts flat-side down. Use a sharp pairing knife to cut a slit into the top of each chestnut.
Place scored chestnuts in a single layer on a baking tray.
Roast chestnuts in the centre of the oven for about 25 minutes. The bigger the chestnut, the longer they will take to cook. Chestnuts are done when they smell nutty, and are hot to the touch.
Remove chestnuts from oven, and allow to cool enough to handle them. Peel warm chestnuts using fingers and a tea towel, working quickly.
Serve shelled chestnuts with salt and melted butter, if desired.
Tips: 1. Be careful not to burn your chestnuts, as they will become too tough to eat. 2. Try to peel the chestnuts while they are still hot, as the paper-like skin that covers each chestnuts becomes very difficult to remove once they have cooled down.