I love chestnuts.
Chestnuts are a funny nut. (Your mom’s a funny nut, hawhaw) Unlike most nuts, they are actually low in protein. That’s not a bad thing. Chestnuts are a complex carb, which makes them good energy food. And, unlike most other nuts, they are low in fat. But the best part is that chestnuts are absolutely packed with potassium, which is great for your bones. Strong bones = strong running.
Incidentally, if you click on the potassium link, you’ll find yourself at the usda website…..it’s a great source for calculating all the nutrients and calories in your foods. A lot of calorie-counting websites tend to leave out a plethora of information, but this will tell you just about everything you want to know.
Onto preparing chestnuts. It’s incredibly easy.
Wash off the chestnuts. Using a serrated knife, make a single long slit across the convex part of the nut. The old way is to make an X on the nut, but making a single slit will make it much easier to get the nut out. Don’t cut through the whole nut. Just cut deep enough to completely pierce the outer shell.
Put the nuts in a pot and cover with lightly salted water. Bring to a boil.
Preheat your oven to 450. Once the water boils, remove the nuts from the pot. Place them on a cookie sheet and sprinkle with more salt.
Bake for 15 min. They will have opened up like clams, and are easiest shelled when warm.