On our Korean grocery shopping trip, we came across these large chestnuts they labelled as Korean Chestnuts. Craving them, we bought some but realized that none of us had ever roasted chestnuts at home before! The only times I ever ate them have been off a street corner in the winter so I figured it’d be something nice to do at home. Thankfully, the internet saved the day with this great blog post from Dog Hill Kitchen.
The motivation for this post was the shock I felt the week before when my friend bought chestnuts from a pretty package – unpeeled ones! This is infuriating to me since: it is a waste of packaging, encourages mass produced food instead of buying local, further separates consumers from knowing what real food is, and really… roasting chestnuts and peeling is the simplest thing you can do – do we really need a factory to do this?
Summary
Preparation Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Meal type: Snack
Cost: $3/lb
Ingredients
- 1 lb Korean chestnuts
Instructions
1. Preheat your oven to 425 degrees F.
2. With a sharp knife, cut an X into the shell of the rounded side of each chestnut.
3. Place chestnuts flat side down on baking pan.
4. Roast in oven for 20-30 minutes until the shell starts to curl where you cut the X.
5. Let it cool before trying to peel. Remove everything: the shell and the furry skin.
Results
The chestnuts kept warm for a long time, so this is definitely a nice thing to roast and snack on while playing outside in the snow. The X slits in the chestnuts help for initial peeling, but I was not able to peel a whole chestnut without breaking it into pieces, therefore no pretty pictures of peeled chestnuts. If you have any tips on how to peel whole chestnuts, we’d love to hear it!
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Tags: chestnuts, Korean, michigan chestnuts, peeling, roasting
