Roasted chestnuts are a staple in our home. We start baking chestnuts from the moment they hit the grocery store in late October, to the moment they leave the shelves. I can eat chestnuts every single day and they are one of my most favourite and nostalgic memories. In Bulgaria, you don’t even have to purchase chestnuts as the streets are FILLED with chestnut trees. These vivid childhood memories bring me so much joy, so I hope I can introduce you to one of the most nutritious nuts out there. Chestnuts are known to relieve digestive issues, improve brain function, boot the immune system, control blood pressure, improve heart health, and so much more. They are not only good for us, but delicious. They are incredibly easy to make so be sure to give them a try. Please let me know in the comments if you like chestnuts and how you make them in your family.
- raw chestnuts
- chestnut cutter will link in notes
- Pre-heat the oven to 350F.
- Take a chestnut cutter and place a chestnut right in the middle. Make sure the chestnut is flat and the pointy part of the chestnut is facing you.
- The thicker wider part of the chestnut should be facing the cutter part of the chestnut cutter. Once they are all cut, place them on a baking sheet and bake for 30-35 minutes.
- Ours take 30 minutes but the time will depend on your oven.
- We take them out of the oven, place them in a bowl that is lined with a lint-free kitchen towel, and cover them.
- We usually let them rest for 5 minutes and peel them while they are still warm.