Wash and drain chestnuts. Wipe dry with paper towels.
Using a sharp knife, cut a slit about 1/8-inch deep through the curve part of each chestnut shell.
Place chestnuts on a baking tray. Roast in a 350˚F (180˚C) oven for 25 to 30 minutes.
Transfer to a bowl and cover with a towel for 10 minutes. This will make them easier to peel.
Peel chestnuts while still hot. Some are easier to peel than others. Use a paring knife to peel the inner skin if necessary.