Roast chestnuts in the oven: how to make them at home

The autumn fruits par excellence: chestnuts. There are more than a hundred varieties, protagonists of many sweet recipes or queens of regional gastronomic traditions.

Chestnuts are also excellent to be enjoyed pure, in the form of roasted chestnuts cooked on the fire with a special perforated pan or baked as in this recipe. During the cold winter evenings there is nothing better than a good glass of red wine and the right company to shell these delicacies together.


  • 1 kg of chestnuts
  • Water

How to prepare roast chestnuts in the oven

Start by notching the chestnuts, choose those perfectly intact and make a horizontal notch of about three cm, then put them in a large bowl and pour the water, then keep them soaking for at least two hours. Thanks to this procedure it will be easier to peel them once cooked.

After the necessary time, drain the chestnuts and put them in a paper bag that will absorb the water residue or dry them with a cloth. Cook the chestnuts distributing them evenly on the drip pan lined with baking paper in a static oven preheated to 180° for about 25-30 minutes. From time to time move the chestnuts to obtain a homogeneous cooking.

Once they are ready, take them out of the oven, put them in a basket, cover them with a dry cloth and let them rest at least 15 minutes before tasting them: in this way it will be easier to remove the peel!