Roasted Chestnuts

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Roasted Chestnuts

This method is quick and easy. Chestnuts are now one of my favourite, healthy treats! 
My Notes:
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Meal Type: Snacks
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Servings: 1 (however many chestnuts you like)
Calories: 1kcal
Ingredients
  • Chestnuts (however many you like)
Instructions
  • Preheat your oven to 400F (200C).
  • Cut an x into the shell of each chestnut so that the steam can escape. I'm warning you DON'T USE A SMALL PARING KNIFE! The shells are rounded and hard, so it's really, really easy for the knife to slip off, and straight into your finger. The easiest and safest method I have found to cut the x in the shell is to use my very special "thwacking" method.
  • How to Thwack: put one chestnut on a cutting board. Take a large heavy chefs knife in one hand. Put the other hand behind your back, nowhere near the chestnut! Now hold the chefs knife about 6 inches above the chestnut, and now thwack the chestnut. If all went well you would have cut a nice clean line without removing any fingers. Rotate the chestnut and thwack again to make an x. Repeat with the remaining chestnuts. It might take a little practice to get the perfect amount of thwacking force and aim, but you'll get the hang of it, I promise.
  • Roast for about 20 minutes. When they are ready, the shells will flower open, and the chestnuts inside will have a slight golden kiss and will look a little shiny.
  • To peel them all in one go: wrap the hot chestnuts in a tea towel use your hand to crunch them together. This helps break up the shells quickly, so that they are easy to peel.
  • To snack on them one by one: just peel them as you snack. They are easier to peel while they are still warm.
Nutrition
Calories: 1kcal
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