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How to roast chestnuts


Every Tuesday there is a “Laiki” (“farmers’ market”) which is an open air fruit and vegetable market near my house and I usually buy fruit and vegetables to last for a week.

Last Tuesday I bought some chestnuts, intending to make a chestnut gateau but unfortunately I fell and strained my ankle and now I have to postpone this sweet.Well, the easiest thing to do with them now is to roast them.

Chestnuts are best grilled over an open fire but if you cannot grill them, you can bake them in a preheated to 180 degrees C / 350 F oven until they are tender and easy to peal, about 15-25 minutes.

For those who don’t know how, here’s how you do this:


Make a slot with a sharp knife and place in a baking tin, the slot facing up, to allow steam to escape. This will prevent the chestnut from bursting.

Let the chestnuts cool a while in order to be able to handle them but they are best peeled when hot.

Peel the shells and the
pellicle from the nuts before eating.


Kopiaste and Kali Orexi,

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3 Responses

  1. Kevin

    I recently tried roasting chestnuts for the first time. They were really good!

  2. Hi Ivy,

    I don’t have a nice open fire like you do for roasting chestnuts, but I do bake them in the oven. It’s something we do once or twice a year to make chestnut stuffing for Thanksgiving and Christmas. II’ve never seen the chestnuts with the spiky green outer layer still on them, I didn’t know that they looked like that from the tree. I also didn’t know the inner membrane was called the ‘pellicle.’ So you’ve taught me a couple of new things today.

    • Ivy

      Hi Mary, I also used to bake them in the oven for years and they still are delicious. The spiky green outer layer is something you don’t see even in Athens. You have to visit places where chestnuts grow and it should be sometime late in the summer, at least here in Greece, to be able to see them them on the tree.