Preparation

1. Preheat the oven to 220°C (425°F).
2. Using a sharp knife, cut an “X” in the rounded top of each chestnut. Break the skin completely, but try not to puncture the meat of the nut; they will become dry. Toss the nuts with the olive oil and salt. Arrange, cut-side up, on a baking sheet and place in the oven for 20-25 minutes, until the shell curls back, exposing the nut.
3. Remove from the oven and let cool slightly. I’ve read that gathering them in a kitchen towel and squeezing, hard, helps loosen them further. I think this is true. Arrange on a plate and drizzle with the pumpkin seed oil. Pull apart the shells with your fingers, removing the outer layer as well as the inner, fuzzy skin. Eat warm. They are juicy.