How to easily roast chestnuts at home 2026

There are just a few days left until the chestnut season begins, just after the arrival of autumn, which officially began today. They are characterized by being a dried fruit that is extremely characteristic of this season, mainly because their season usually begins during the month of October, ending in the month of December (a month in which winter begins).

For years, chestnuts have become a tremendously valuable food source in many cultures, especially in some Asian countries such as China, Japan and Korea, and also in the Mediterranean. In fact, it has been cultivated for more than 6,000 years in China, and 3,000 years in Europe. Furthermore, there is evidence that the Greeks even considered them as a superior food to walnuts, hazelnuts and almonds.

Amazon Essentials by Sofia Grainge - Summer 2026 Promotion

In any case, there is no doubt that chestnuts stand out for being a true delight, which can be consumed raw, cooked or roasted. Such is their versatility that it is possible to take them in savory preparations (for example, in soups or creams), in the form of compote or jam, or in sweet preparations, such as trout or dumplings, cakes and pastries.

From a nutritional point of view, chestnuts have complex carbohydrates, which provide energy slowly, not causing a sudden increase in blood sugar level (as happens with simple carbohydrates). They also have fiber, in greater quantities than walnuts or pistachios, making them even a low glycemic index food. They are also tremendously rich in essential fatty acids, including linoleic acid (extremely suitable for babies), vitamin C and E, absolutely all the B vitamins, iron, copper and zinc.

How to make easy roasted chestnuts in the oven (recipe)

Roasting becomes one of the best ways to enjoy chestnuts, thanks to the fact that the roasting time gives this food a much more delicate and slightly sweet flavor, which is combined with a generally soft texture, similar to that of sweet potatoes.

Having a fireplace or an outdoor grill becomes some of the best options when roasting chestnuts, especially if it is done over embers. However, it is also perfectly possible to make them on a simple iron skillet with a perforated bottom (useful so that the flames can touch the chestnuts), or even in an oven. Below, we explain different options to learn how to roast them easily at home.

Ingredients:

• A handful of chestnuts (unpeeled and unroasted)

Preparation:

We will start by preheating the oven to 200 ºC. With the help of a sharp kitchen knife, make an 'X'-shaped cut on the round side of each chestnut. It is a very important step to prevent the chestnuts from “exploding” due to the internal pressure caused by the heat, and it will also greatly facilitate the peeling process after roasting them.

Now place the chestnuts on the oven tray. Being careful not to burn yourself, place in the oven and roast for 15 to 20 minutes, until the area where you made the cut appears more open due to the heat, and the chestnuts have softened (be careful, not burned).

Remove the chestnuts from the oven and pile them in a mound on a clean tea towel. Wrap them and squeeze them tightly, until they crackle. Then let it rest for a few minutes.

Now it's the turn of the dark shells on the outside. Remove them, and also remove the skin that you will find between the shell and the chestnut. If you wish, you can add a little salt on top. Ready! To enjoy.

How to roast chestnuts in a pan (recipe)

Another extremely simple option when preparing roasted chestnuts is to make them in a frying pan, with the help -preferably- of an old frying pan. In this case, the process is a little more elaborate, since you need a cup of water (or more as necessary), to make removing the dark skin easier once roasted.

Ingredients:

• A handful of chestnuts (unroasted and unpeeled)
• a cup of water
• coarse salt

Preparation:

With the help of a sharp knife, make an 'X'-shaped cut along the shell of each chestnut (preferably on the flatter side, as it will be much easier).

Now place the chestnuts in a large pan, add the water, place the pan over high heat and let the water boil, stirring frequently, until the water has completely evaporated (approximately 5 minutes will be enough). However, if the chestnuts have not opened slightly, it is advisable to add a little more water and steam them until they open.

Once they have opened, add coarse salt to taste, lower the heat to low, cover the pan and cook, shaking the pan from time to time to prevent burning, until the shells are toasted and the chestnuts are tender (about 20 minutes). Finally, remove from the heat and peel the dark peel and inner skin when they are cool enough to handle without burning your fingers.