Chestnuts from the oven in 35 minutes

The chestnuts should be washed first and then cut into the curved side. This is an important step that should not be skipped, otherwise they may burst during baking. In my experience, a cross-shaped cut is best, it also makes it easier to peel later.

The sliced chestnuts are now placed in a bowl. Add one teaspoon of salt per kilogram of chestnuts and mix the chestnuts well to distribute the salt.

After salting, the chestnuts should be soaked in water for about half an hour. This method keeps them juicy on the inside and prevents them from drying out during baking.

Meanwhile, preheat the oven to 220 degrees (top and bottom heat)

Drain the chestnuts and spread them out on a baking tray. Ideally, they should not be placed on top of each other, but individually and at a distance.

The chestnuts are now baked in the oven for around 30-35 minutes. I recommend checking the chestnuts after 20 minutes and turning them over if necessary to ensure they cook evenly.

Remove the chestnuts from the oven and leave to cool slightly before peeling and enjoying.