Umami Chestnuts


500g chestnuts, cooked and peeled

1 tablespoon white miso paste

1 teaspoon tahini

1 tablespoon soy sauce

½ teaspoon chilli flakes (optional)


  1. Preheat oven to 160° fan forced.
  2. Combine miso, tahini and soy sauce into a large bowl.
  3. Add the chestnuts and toss to coat. Allow to marinate for about 20 minutes.
  4. Place the chestnuts onto a lined baking tray and sprinkle with chilli flakes. Bake in the oven for 25 minutes or until warm and slightly golden.
  5. Remove from the oven and serve immediately. Makes a great addition to an antipasto platter or as a snack with your favourite drinks.

Prep Time

5 mins

Cooking Time

Marinating time 20 mins
Cooking time 25 mins