1 lb, rinsed and dried
- Preheat the oven to 425° F (210° C/Gas mark 7).
- Place the chestnuts flat side down. With a serrated knife, cut an X about 1/3 of the way through.
- Arrange scored chestnuts flat side down on a baking sheet. Pour water into another rimmed baking sheet. Place the chestnuts on the top shelf of the oven. Place the rimmed sheet on the bottom shelf.
- Bake for 20 minutes, until the skin peels away. Remove the chestnuts from the oven. Cover with a towel. Before peeling them, allow them to cool for about 5 minutes.