Preheat oven to 425 degrees.

Place a chestnut on a clean dish towel for safety and cushioning. Cut an X into the flat side of each nut with a sharp, pointed knife.

Transfer chestnuts to a baking sheet, X side up.

Roast them for 20-25 minutes or until the shells begin to peel back where you cut them.

When you can handle them but they are still warm, pull on the shell and slide the chestnut out. Be sure to remove both the outer shell and the tough brown skin.

Discard any that are mushy or spoiled.