💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Score a cross in each chestnut with a sharp knife.
Paring knifeCutting board
3
Spread the chestnuts in a single layer in the pan, slit side up, and pour the water around them.
Baking pan
4
Roast the chestnuts in a hot oven (200°C / 390°F) 20–30 minutes, until the chestnuts open and are fragrant.
⚙ Oven roastingOvenBaking pan
5
Peel the chestnuts while still warm and serve right away.
💡Peel while the chestnuts are still warm: that way the shell comes away easily.
306calories
4 gprotein
66 gcarbs
3 gfat
● protein 5%● carbs 87%● fat 8%
Per serving (140 g), of 4 servings
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Cold water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Cold water →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Paring knife· Also works: Chef's knife (Less control for fine work) · Peeler (For peeling)
By the steps, as the recipe is built now: another version or addition can change the list.
⚙️ What you can change
Possible additions: Soaking in cold water (minutes) (10) · Oil · salt · Cinnamon · Water in the pan
