Choose chestnuts that are hard and with no bubbles beneath the skin or soft parts.
Preheat oven to 400°F.
Carefully cut an X into the flat side of each nut with a sharp knife, cutting through the shell. This will allow steam to escape so they burst in the oven.
Spread the nuts on a rimmed baking sheet slit side down for optimal crispiness.
Roast for 15-20 minutes or until the shell comes off easily. The nuts should be tender. Wrapping the chestnuts in a cloth, you can squeeze them to crush the skins. Let stand 5 more minutes and then you remove the skins. However, some folks don’t like the towel method (my husband among them) and they just wait until they are cool enough to handle and peel them out of their shells. Just be careful not to burn yourself no matter what method you use.