Roasted chestnuts are one of my favorite things to make when the weather gets chilly. They taste sweet, nutty, and warm just like the holidays! And guess what? You only need one ingredient to make them. Yep, just chestnuts! They’re easy to roast in your oven or air fryer and are packed with healthy stuff like fiber and antioxidants.

If you’ve never made roasted chestnuts before, don’t worry. I’m going to walk you through every step, with helpful tips to make them easy to peel and super yummy to eat. Let’s get roasting!

Method

Cut Each Chestnut

The first and most important step is to cut each chestnut before baking. This isn’t just for looks it’s to stop them from bursting open in the oven! Take a small, sharp knife and carefully slice into the rounded side of each chestnut. Make the cut horizontally, across the shell, rather than going straight up and down. This small cut gives the steam inside the chestnut a way to escape as it heats up. Be careful here chestnuts are hard and can be tricky to cut. Take your time, hold them steady, and always watch your fingers!

Bake Them

Once all your chestnuts are cut, it’s time to cook them. You can use either an oven or an air fryer, depending on what you have at home.

If you’re using an oven, preheat it to 250°C (480°F). This is a high temperature, so be sure to wait until the oven is fully heated. Then place the chestnuts on a baking tray in a single layer, with the cut side facing up. Bake them for about 15–18 minutes until the shells start to peel back slightly and you see the nut inside turning golden.
If you’re using an air fryer, set it to 180°C (356°F) and cook the chestnuts for 15 minutes. The result is very similar to the oven, and it’s a great option if you want to roast a small batch.

Wrap Them in a Tea Towel

Right after you take the chestnuts out of the oven or air fryer, don’t let them sit out. Quickly move them onto a clean tea towel, then wrap them up like a warm bundle. This step is super helpful because it keeps the chestnuts warm and steamy, which makes them easier to peel. If you skip this step, the shells can harden as they cool, and that makes peeling way tougher.

Peel While Hot

Once they’re wrapped and warm, start peeling right away. Open the towel and peel one chestnut at a time, making sure the rest stay covered so they don’t lose their heat. The shell should come off easily, along with the thin brown skin underneath. If they start getting cold and tough to peel, you can pop them back in the oven for a couple of minutes to warm them up again.

Enjoy!

Now it’s time to enjoy your roasted chestnuts! They taste best when they’re still warm and soft. You can eat them just as they are, or use them in other cozy dishes like stuffing, soups, or even on top of oatmeal for a sweet crunch.

Necessary Tools

A small sharp knife (for cutting the chestnuts)
Oven or air fryer
Baking tray
Clean tea towel
Oven mitts (to stay safe when handling hot trays)