Chestnuts on the front trees are huge this year. Often so big that I only get 2 rather then 3 nuts, and even though they are big they are still sweet. I love when I do nothing and things just come out good.
We have a lot of chestnuts this year so I dried some for flour. It adds a nice roasted chest flavor to foods.
It’s easy, but a little tedious. Cut Xs in the nuts. I use a utility knife and hold it up on the blade for better control. You can do big Xs because we are going to dry them anyway. If you are roasting them to eat make the Xs small to hold in moisture. Bake them up at 200 for 30 to 45 minutes and peal them. Don’t worry about the skin just get the shells off. The skins will separate after you dehydrate the nuts. Dehydrate them till they are rock hard. Then just shuffle the dried nut around in a bowl and blow hard, the skins will fly out of the bowl. They will go everywhere so do it outside. At that point I just put them in a jar and grind it when I want to use it. It’s really good as an additive to bread but I use it mostly for noodles, 1cup nut flour to 2 cups of semolina flour. I heard some people use it for cookies but I’ve not tried that yet.
PS. If you roast them to eat out of hand try dipping them in some cream cheese, and season salt.
Chestnuts are falling everywhere due to some storms. For the most part I just gather them up and let them ripen on racks but I also like to eat a few early. I was told they can be a little starchy but most of them here seem to be sweet even when really young. You can open them with your shoes even if they not really opening yet. The spins stick in and break off so watch yourself.
If they are small or miss shaped I break the shells opened and give them to the birds. The birds love them!