• Preheat oven to 425°F.
  • Wash and dry chestnuts.
  • Place chestnuts on a cutting board. Use a sharp knife to cut a slit or an x into the flat side of each chestnut.
  • Place scored chestnuts in a single layer on a baking tray, with the x facing up.
  • Roast chestnuts for about 15-25 minutes. Chestnuts are done when they smell nutty, the shells begin to curl, and they are hot to the touch.
  • Remove chestnuts from oven and allow to cool enough to handle them. Peel warm chestnuts using fingers and a tea towel, working quickly. (Peeling completely cooled chestnuts is really hard!)
  • Once peeled, brush each chestnut with butter and toss in or sprinkle on NM All Purpose Seasoning. 


  • Tiny chestnuts may only take 7-10 minutes to roast, while large ones may take up to 25 minutes. 
  • Be careful not to burn your chestnuts, as they will become too tough to eat.
  • Try to peel the chestnuts while they are still hot, as the skin that covers each chestnut becomes very difficult to remove once they have cooled down.
  • Store roasted and peeled chestnuts in the fridge for up to 1 day, or in a freezer bag in the freezer.
  • Do NOT reheat chestnuts in the microwave as they are a fire hazard. Reheat in a pan on the stovetop over medium-low heat. 

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