Cooking chestnuts: achieving perfect cooking (complete & delicious guide)
Discover how to cook chestnuts : all the methods, anti-peeling tips, creative variations, batch cooking, nutrition... The guide to chestnuts that always melt in your mouth and taste delicious 🌰
✅ Cooking chestnuts — the essentials
Make a cross-shaped cut on the rounded side, rinse, then cook using the chosen method. Allow ~15–25 min depending on method and quantity. Leave for 5 min under a cloth and peel while it's hot.
| Method | 250 g | 500 g | 1 kg | Trick |
|---|---|---|---|---|
| Oven 220°C (fan-assisted) | 18–20 min | 20–22 min | 25–28 min | Middle rack, light spray of water; finish 5 min under a cloth. |
| Air Fryer 180°C | 12–15 min | 15–17 min | 18–20 min | Preheat for 3 minutes; shake halfway through; cut generously. |
| Simmering salt water | 20–22 min | 22–25 min | 25–30 min | + bay leaf; cloth 5 min before peeling. |
| Pressure cooker (when it whistles) | 8–10 min | 10–12 min | 12–14 min | Natural decompression to keep it soft. |
| Covered stove | 12–15 min | 15–18 min | 18–20 min | Stir often; 2 tbsp of water at the start for steam. |
Tip: Always make a cross cut on the rounded side. After cooking, Leave for 5 minutes under a cloth then peel while it is still warm.
Why bet on chestnut cooking 🌰
Chestnuts are the true treasure of autumn and natural cooking! Soft, mild, and slightly sweet, they can be used in endless ways: mashed, in soup, as a garnish, or simply grilled by hand. But to enjoy their melting texture without struggling to peel them, you need to master how to cook them – neither too firm nor floury, just perfect.
Choosing the right method (oven, water, pan) and knowing the anti-peeling tips is the guarantee of simple pleasure in every bite. In addition, the chestnut is the star of autumn recipes, super healthy (gluten-free, rich in fiber and magnesium), and ideal for gourmet batch cooking .
Looking for inspiration? Check out Neary's recipes or explore the best air fryers for crispy side dishes ( see comparison here ).
Ingredients & switch portions
Base for 4 people (to be adjusted according to your tribe):
fresh chestnuts
filtered water
unrefined salt
bay leaf
fresh thyme
olive oil
Smart substitutions : swap out the herbs for vanilla (for a sweet version), add a few cloves or a pinch of cinnamon, or cook with plant-based milk for a creamy purée. Frozen chestnuts: save time, same method!
Smart Closet Mode
Take stock of your closet 👀
Calories & Nutrition
Preparation: perfect cooking step by step
-
Cut the chestnuts : with a sharp knife, make a cross-shaped cut on the rounded side (this prevents them from exploding during cooking).
-
Boiling : Place the chestnuts in a large pot of cold water, add salt, bay leaf, and thyme. Bring to a boil, then simmer for 15 minutes (they should be tender).
- Drain and peel : Drain the chestnuts, cover them to keep them warm, then peel them while they are still lukewarm (the skin comes off more easily).
- Season : drizzle with olive oil, pepper, or sugar/cinnamon for the sweet version.
- Enjoy : enjoy it plain, or cook it however you like (see below)!
Irresistible variations 🔥
Oven cooking ( for a roasted flavor ): preheat to 210°C, place the incised chestnuts on a baking sheet, bake for 20-25 min (stir halfway through cooking). They will open by themselves!
In a pan : Fry them for 15-20 minutes over medium heat in a heavy skillet, with a lid and a little water. Ideal for a rustic side and a quick snack.
Sweet version : cook in milk (animal or vegetable), sugar, vanilla — mix for a smooth dessert cream or milkshake (try with a smoothie blender ).
Ultra-fast : vacuum-packed or frozen chestnuts, 5 minutes in boiling water or 1 minute in the microwave. And for original ideas, check out all of Neary's recipes !
Conservation & batch cooking
Cooked chestnuts can be kept in an airtight container for 4 days in the fridge. Freezing is possible (whole or pureed): spread them out flat on the first day to prevent them from sticking. Batch cooking : cook a lot at once, vary the light, sweet or savory recipes.
Anti-waste : mix them in a soup, a sauce, or add them to a frozen dessert !
Service ideas & pairings
- Hand-roasted chestnuts : "hot chestnuts" style, to nibble on in winter.
- Homemade puree : mash with a little milk, salt and nutmeg.
- In a velvety soup, with leek, carrot and a drizzle of olive oil.
- Accompaniment to a roast, poultry or marinated tofu ( grill ideas ).
- For dessert: with yogurt, honey, chocolate chips or poached fruit.
- In a healthy bowl : wholegrain rice, roasted vegetables, seeds.
Frequently Asked Questions
Is it absolutely necessary to cut the chestnut?
Yes, otherwise it risks exploding during cooking. The cross-shaped cut also makes peeling easier.
How to peel chestnuts easily?
Peel them while they're still warm; the skin comes off much easier! Keep them in a cloth to keep them warm.
Chestnut or marron: is it the same?
No: chestnuts are edible, horse chestnuts are not. But in cooking, we often refer to large chestnuts as "marrons."
Can you cook chestnuts in the microwave?
Yes: cut them, place them in a dish with a little water, cover and heat for 1 to 2 minutes.
Is steaming possible?
Yes, 15-20 min in a steamer basket: ideal for preserving nutrients.
Air fryer and chestnut?
The air fryer allows you to grill the incised chestnuts in 15-20 minutes at 200°C: perfect for a homemade “hot chestnut” version.
See our air fryer selection .
Foolproof cooking tips
- Always cut the shell: safety + easy peeling.
- Place the chestnuts in cold water to begin cooking (prevents them from hardening).
- Keep them very hot to peel them more easily.
- Add a pinch of bicarbonate of soda to the water for an ultra-smooth texture.
- Test baking for a slightly smoky taste.
- If using dried chestnuts, soak them in cold water for 1 hour before cooking.
Smart budget & sources
Chestnuts are local and seasonal: organic in bulk, cost €3-7/kg (or less in peak season). Frozen or vacuum-packed chestnuts are practical and affordable for batch cooking. Useful equipment: smoothie blender , air fryer for grilled variations.
Find out more about the sector: Ardèche Chestnut AOP .
↑ Back to top
Comments (0)
There are no comments for this article. Be the first one to leave a message!