assemble the components. Oven temperature set at 425 F.

Make an X-shaped cut on each chestnut's round side with a chef's or paring knife. This crucial step makes peeling easier after roasting and prevents them from exploding from internal pressure when heated.

Chestnuts should be arranged on a baking sheet or a baking rack.

Place the chestnuts in the oven and roast them until the nutmeats are tender and the skins have separated from the slices. Depending on the chestnuts, the actual time needed will vary, but it will be at least 15 to 20 minutes.

The nuts should be taken out of the oven and arranged in a mound on an old towel. The chestnuts should crackle as you tightly wrap and squeeze them before setting them aside for a while.

To uncover the chestnuts that are a pale yellowish-white, pull and break off the dark shells. Make sure to peel the papery skin between the chestnut and the shell as well.