- 1 pound chestnuts
- 1-2 Tbsp. (or to taste) OBTC New Mexico All Purpose Seasoning
- 2 Tbsp. butter, melted (optional)
- 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.