Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Chestnuts: Using a sharp knife, carefully score an “X” on the flat side of each chestnut to prevent them from bursting during baking.
Optional Soak: For easier peeling, soak the scored chestnuts in water for 10–15 minutes. Drain and pat dry.
Bake: Arrange chestnuts on a baking sheet, scored side up. Bake for 20–25 minutes, or until the shells peel back and the nut is tender.
Peel and Serve: Remove from oven and let cool slightly. Peel the shells while warm, sprinkle with a pinch of salt if desired, and enjoy.
