Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
Kosher or sea salt
Olive oil for brushing
- Preheat oven to 375 degrees.
- Score each chestnut with an “X” on one side. Cut deep enough to penetrate the hard shell but not too deep as to cut them in half. Place the scored chestnuts in a pot filled halfway with water. Bring the pot to a boil and allow to boil for 3 minutes. You will be able to tell that the chestnuts are ready to be shelled if the outer shell starts to peel back from the score mark and you can see the golden chestnut within.
- Take half of the chestnuts out of the pot and begin to peel off the hard outer shell and the soft inner shell. They may be hot, but it is much easier to remove the shells when they are hot and the shells are supple from the water. Repeat with the second half.
- Spread the shelled chestnuts on a baking sheet, lightly brush with olive oil, and sprinkle with salt. Bake for 10 minutes. The edges of the chestnuts should brown slightly while maintaining their golden color.
If you’d like to save the chestnuts for a later date, they may be frozen once shelled and roasted at a later date. Perfect for stuffing or soup!