This listing is uncooked, unopened Small chestnut 

HOW TO COOK CHESTNUT

1. Recipe 1: BOIL
   Make cross slits on each chestnut using a sharp knife.
   Season boiling water with salt and transfer chestnuts in it.
   Boil chestnuts for around 30 minutes, then remove and let cool down.
   Peel carefully before serving.
   
   
2. Recipe 2: BAKE
   Make slits on chestnuts, transfer onto a baking sheet and season them with salt and olive oil.
   Bake, covered with parchment, for 15-20 minutes at 210C/410F.
   Cover with a kitchen towel and set aside to cool down. Peel.
   
   
3. Recipe 3: ROAST
   Make slits on each chestnut and place them into the cast iron pan filled with salt.
   Cover with a lid and cook on the lowest heat for 30 minutes.
   Make sure to give chestnuts some time to cool down before peeling.
   
   
4. Recipe 4: Air Fryer
   
   Preheat an air fryer to 375 degrees F (190 degrees C).
   Bring a large pot of water to a boil; remove from heat.
   Wash and dry chestnuts. Place flat-side down on a cutting board. Using a paring knife, score a large "X" on the rounded side, covering at least half of the chestnut. Make sure the knife goes through the outer skin and the brown layer underneath. This will aid peeling after being roasted.
   Soak chestnuts in hot water for 1 to 5 minutes, depending on how big they are. Remove chestnuts with a slotted spoon and immediately place them in the air fryer basket. Place 1 cup hot water inside the basket.
   Cook in the preheated air fryer for 10 minutes. Shake well. Check to see if there is still water inside. If not, add another 1/2 cup. Continue cooking until the shells have peeled away and exposed flesh has browned, 5 to 10 minutes more. Remove and allow to cool enough to be handled. Peel away the shells.