Fried chestnuts

A couple of days ago, a group of 10 pounds of chestnuts arrived yesterday, and today we started looking for a way to fire chestnuts online. Wow, there's a lot of ways, there's a toast, there's a pan, there's a pan, there's a pan, it's easy, 20 minutes, two times more; the pan's gonna have to be there, there's a fire, back and forth, talking, too tired. (On the Internet, there's an adhesive on the home pan, followed by a smile. The owner says, "Why don't you try and buy it outside, because it's done 10 times, the pot leaks!" It's too expensive!) After I try, the pan's, the time is out, it's dry, it's dry; the table's got sea salt (that's rough salt) to pick up the baby, and it doesn't go to the supermarket and eat salt, it's too small, it's salt in the chest, it affects the taste. On the main point, my convenience is simple: the electric oven, 210 degrees, 20 minutes, can be eaten. My secret weapon, the oven, with a small package for baked goods