Preheat the oven to 200ºC and prepare a tray covering it with parchment or aluminum foil.
Check that the chestnuts have no damage and wash them well with water. Make a cut on one side with a good knife, trying to cut the inner skin slightly as well. I like to do a cross-shaped cut, then it is easier to peel them.
Arrange the chestnuts in a single layer on the baking tray and moisten with a little water. Bake at medium height for about 20 minutes, until when pierced they are tender.
Let cool slightly but peel them still hot to make it much easier. Place the chestnuts in a bowl, season with a pinch of salt if desired and serve while still warm.
If they have cooled while we peel them we can take advantage of residual heat from the oven already off to warm them up a bit.