How to Roast Chestnuts

Learn how to roast chestnuts four foolproof ways! In the oven, in a skillet, and like a classic Italian street vendor. Perfectly soft, sweet, and easy to peel!

Table of Contents

• A Cozy Memory (and Why I Had to Share This)
• Why You Can Trust This Recipe
• Ingredients + What You’ll Need
• How to Roast Chestnuts – 3 Foolproof Methods
• Flavor Variations
• How to Store Roasted Chestnuts
• Final Thoughts

In this post, you’ll find everything you need to know about how to roast chestnuts at home. Whether you’re using your oven, a cast iron skillet, or channeling that Italian street vendor vibe. This simple guide walks you through every method (tested until perfect!) and includes tips for cutting, peeling, storing, and even flavoring your roasted chestnuts with herbs or butter. It’s the only tutorial you’ll need for mastering roasted chestnuts this holiday season.

A Cozy Memory (and Why I Had to Share This)

Growing up, roasted chestnuts were always part of our holiday tradition. Especially once December rolled around and you’d start to smell that nutty, smoky aroma from vendors at the Christmas markets. When I started hosting holiday gatherings of my own, I knew I had to master this nostalgic snack. After a bit of trial and error (and more than a few tough-to-peel fails), I’ve landed on foolproof techniques that I now make year after year. And trust me, they never disappoint.

Why You Can Trust This Recipe

As a home and entertaining expert, lifestyle content creator, and recipe developer for food brands, my goal is to create recipes that are approachable, affordable, and rooted in real home cooking. I’ve tested this roasting method in different kitchens, at different times of year, and with all kinds of chestnuts — from farmers market finds to grocery store bags. What I’m sharing here is simple, reliable, and seasoned with real-world hosting experience.

Ingredients + What You’ll Need

• Raw chestnuts (fresh, not dried!)
• Sharp paring knife or chestnut cutter
• Sheet pan or cast iron skillet
• Kitchen towel
• Optional: butter, rosemary, thyme, sea salt

Quick Tip

Look for chestnuts that are firm and glossy. Avoid any with holes (a sign of mold or worms), or that rattle when shaken.

How to Roast Chestnuts – 3 Foolproof Methods

Method 1: Oven-Roasted Chestnuts

1. Preheat oven to 425°F (220°C).
2. Score the chestnuts: With a sharp knife, cut an “X” on the flat side of each chestnut. This is essential to allow steam to escape and make peeling easier.
3. Soak in warm water for 15–20 minutes (optional but helps soften the shell).
4. Arrange chestnuts cut side up on a baking sheet.
5. Roast for 20–25 minutes, until the cuts curl back and the chestnuts look slightly charred.
6. Steam in a towel: Immediately wrap them in a clean kitchen towel and let them steam for 10 minutes before peeling.

Method 2: Skillet-Roasted Chestnuts

1. Preheat a cast iron skillet over medium heat.
2. Score the chestnuts and optionally soak for easier peeling.
3. Add chestnuts to the skillet, cut side up, and cover with a lid or foil.
4. Roast for 20–25 minutes, shaking the pan every few minutes for even roasting.
5. Steam in a towel, then peel while still warm.

Method 3: Like an Italian Street Vendor

1. Score the chestnuts and soak for 15 minutes.
2. Roast in a perforated pan over an open flame (BBQ grill or fireplace grate).
3. Roast, turning occasionally, for about 15–20 minutes, until the shells are blackened and peel away easily.
4. Wrap in a towel and steam for 10 minutes before peeling.

This method is smoky, rustic, and a showstopper at any winter gathering!

Method 4: Air Fryer Chestnuts

If you’re short on time or just love a no-fuss kitchen hack, roasting chestnuts in the air fryer is a fantastic alternative to the oven. It gives you that same tender, nutty flavor in less than 15 minutes, no open fire required!

What you’ll need

• Fresh chestnuts
• A sharp knife (or chestnut cutter)
• Air fryer
• Clean kitchen towel

How to do it

1. Preheat your air fryer to 375°F (190°C), if needed.
2. Score the chestnuts by cutting a large “X” on the flat side of each one. This step is essential so the steam can escape and the shell opens up while roasting.
3. (Optional) Soak the chestnuts in warm water for 10–15 minutes. This helps them steam and soften on the inside, making peeling easier. Be sure to pat them dry before air frying.
4. Place the chestnuts in the basket, scored side up, in a single layer to allow for even cooking.
5. Air fry for 10–15 minutes, shaking the basket halfway through. You’ll know they’re ready when the shells peel back and the insides look golden and tender.
6. Wrap the hot chestnuts in a clean kitchen towel as soon as they’re done and let them sit for 10 minutes. This steaming step helps loosen the skins for easy peeling.
7. Peel and enjoy! Chestnuts are best served warm and freshly roasted.

Flavor Variations

Make your roasted chestnuts extra special with these simple additions:

• Rosemary Butter: Toss warm peeled chestnuts with melted butter and chopped rosemary.
• Sweet Spice: Dust with cinnamon and a drizzle of maple syrup.
• Savory Salted: Finish with flaky sea salt and a touch of olive oil.
• Garlic-Thyme: Melt butter with minced garlic and thyme and pour over.
• Smoky Paprika: Add smoked paprika for a BBQ-like twist.

How to Store Roasted Chestnuts

• Fridge: Store peeled roasted chestnuts in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze for up to 3 months. Reheat in the oven or skillet until warmed through.
• Tip: Always peel chestnuts while warm — it’s MUCH easier than once they cool.

Final Thoughts

Roasting chestnuts at home might sound old-fashioned, but it’s truly one of those simple pleasures of the season. Whether you’re recreating a cherished holiday memory or trying them for the first time, this guide has you covered. No special equipment needed — just a cozy kitchen and a bit of patience.

Now that you know how to roast chestnuts four easy ways, grab a bag and give it a go. Once you do, you might just find yourself craving them long after the holidays are over.