Remove 2 - 4 pounds of fresh chestnuts from the fridge 2-4 days before use and let stand at room temperature to sweeten the nuts.
Peel the chestnuts from the shell and the pellicle
Preheat the oven to 250F
Thinly slice the chestnuts with a knife or mandolin
Place the chestnut slices in a single layer on a cookie sheet
Place on a middle shelf in the oven and cook for 30 minutes
Check the chestnut slices for dryness - if the chips break easily then remove from the oven and let the slices cool on the cookie sheet
If the chestnuts are not brittle yet, stir and place back in the oven for 10 minutes
Repeat the process of cooking and checking until the slices are brittle
Use the chestnut chips just like sunflower seeds to garnish salads and main dishes. The shelf life of these chestnut chips is only a few weeks in a covered jar at room temperature.
Cook the chestnuts using the microwave or boiling methods
Allow the chestnuts to cool enough to handle
Peel the chestnuts from the shell and pellicle
Place the peeled chestnuts in a covered pan with a little water to prevent scorching
Bring to a boil and cook for 10 minutes
Remove from heat and drain the water
Mash the chestnuts with your favorite mashing method
Mash until the developing puree is a creamy texture like soft butter
If the puree is to thick, add water, milk, or creame while mixing to get to the desired texture
Place puree in a covered glass jar and refrigerate until needed