With a knife, carefully draw an "X" on the domed side of the chestnuts. The cut should not be too deep, but deep enough to cut through the first 2 layers of skin.
Place the chestnuts on a grid, flat side down. Bake at 220°C for exactly 20 minutes.
Remove the chestnuts from the oven and let cool several minutes. Peel the chestnuts. You should be able to easily peel them with your hands. Add a pinch of sea salt if desired. Use as a topping for salads, soups or roasted vegetables; or enjoy as snack.
*Use as a topping for salads, soups or roasted vegetables; or enjoy as snack.
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