Servings: 4
Fresh chestnuts
1 lb, rinsed and dried
Cold water 
2 cups
Easy Chestnuts
5 m
30 m
Ready in:
35 m
  1. Preheat the oven to 425° F (210° C/Gas mark 7). 
  2. Place the chestnuts flat side down. With a serrated knife, cut an X about 1/3 of the way through. 
  3. 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. 
  4. 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.