Rinse the chestnuts under cool water to remove any dirt. Take your time, as you also want to soften the shell slightly, too. Place the chestnuts, flat side up, on paper towels to dry.

Make one long cut or an “X” on the flat side of the chestnut with a sharp knife. This will allow steam to escape and ensure that the chestnuts won’t explode in the microwave as they cook. Be careful cutting chestnuts because it's easy to cut yourself when they roll.

Place one chestnut in a microwave-safe dish and cook it on high for 30 seconds. This is a “tenderness test” to determine the right length of time to cook your chestnuts to reduce waste on a full batch. Even on a high setting, microwaves can cook differently. Take your tenderness test to the next level, if you like, and place one chestnut in a microwave-safe dish with a little water. Cover and cook on high for 2 minutes.

Let the chestnut cool a little before removing the outer shell as well as the inner brown skin, called the pellicle. Ideally, the two layers will come off together. Chestnuts are easier to peel when they’re warm.

Taste the chestnut to test if it’s tender enough for your taste. If not, extend the cooking time on the next chestnut by 10 seconds until you are satisfied with the result. Chestnuts cook quickly in the microwave and overcooking them will dry them out, make them chewy and make them taste bland.

Prepare a full batch of chestnuts with your tested microwave cooking time. Cover the cooked chestnuts with a towel to keep them warm while you peel -- and snack on -- one chestnut at a time.